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Meat Ravioli

Introduction & method

My first introduction to ravioli was as a child. It came out of a can - pillows of slimy creamy stuff (which I later discovered was 'pasta') containing some pink paste, all swimming in a sweet orange tomatoey sauce. Needless to say, the real thing is infinitely superior.

Meat Ravioli Recipe

Make the pasta


Most recipes will call for the use of Italian tipo 00 flour. This is very finely ground flour but if you can't find it, use ordinary plain white (all-purpose) flour, which works just as well. Add the salt, eggs and olive oil to the flour and mix well. The dough will be very stiff. If it's too stiff, add a few drops of water, but be careful not to overdo it. Tip the dough out onto a floured work surface and knead it for 10 minutes until smooth and elastic. Wrap the dough in some plastic film and put it in the fridge to rest.

Make the filling


FInely chop the onion and sauté it in the oil on medium heat until soft. Turn up the heat and add the meat to brown all over. Then add the tomato puree, basil and pepper and let it cook on low heat for a few minutes. Taste for seasoning and add salt if necessary. Remove from heat and put it in a blender. I use my stick blender for this. Give it a few pulses until the filling has the texture of a coarse paste. Put in the fridge to cool.

Roll out the pasta


If you have a pasta machine, hurrah! Follow the instructions for rolling out the pasta - it usually involves several passes through the machine, reducing the gap between the rollers each time you do it.

If you don't have a pasta machine, roll up your sleeves and get out your rolling pin. On a floured surface, roll the pasta as thinly as you can. If you find it keeps shrinking back after you roll it, put it in the fridge to rest for 10 minutes then try again. Eventually, you should have a sheet of pasta about 2mm thick, and forearms like Popeye.

Make the ravioli


Ravioli can be square or round. I find it easier to use a small circular cutter. Cut as many discs as you can from the sheet of pasta. Stack up half of them (these will be the 'lids') and cover them with a clean cloth to stop them drying out. Place a teaspoon of the filling on each of the remaining discs. Now take one of your 'lids', moisten the edge with cold water and place over a disc with the filling on. Press down the edges to make a good seal, then pick up the raviolo and fold the edge upwards slightly. Place on some kitchen paper to dry.

When you have made up all of your ravioli, place then on a tray and cover with a clean tea towel. Put them somewhere warm to dry out for an hour, turning them over halfway through.

Make the sauce


This is a simple, smooth sauce. Add all ingredients into a small saucepan. Stir well and slowly bring to the boil. Reduce to a simmer and taste it.You want to try to get a sauce that's predominantly tomato but with some sweet, sour and savoury notes. If the sauce is too thick, add a little water.

Cook the ravioli


Bring a large pan of salted water to a rolling boil. Add the ravioli and cook for about 5 minutes. They should float to the top when they are ready. Drain and stir them into the hot sauce. Serve with a green salad.

 

Yum


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Meat Ravioli on YouTube.

 
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Ingredients & Info


PASTA
 200 grams tipo 00 or plain white flour
 2 eggs
 1 splash olive oil
 half a tsp salt
FILLING
 250 grams minced pork or beef
 1 tbsp tomato puree
 1 small onion
 1 tsp dried basil
 1 tbsp olive oil
SAUCE
 250 ml tomato passata
 half a tsp onion powder
 1 tbsp tomato puree
 1 tbsp balsamic vinegar
 1 tsp dried basil
  salt & pepper to taste

PLUS

Olive oil for sautéeing.


UNITS:
Metric
US Customary/Imperial

Makes 32 ravioli (enough for 4 servings)
Prep time: 40 minutes.
Drying time time: 1 hour.
Cooking time: 25 minutes.
Total time: 2 hours 5 minutes.