• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Box
    • Recipes by Type
      • Appetizers
      • Breads
      • Breakfast
      • Desserts
        • Bars & Brownies
        • Cakes
        • Cookies
      • Dips & Dressings
      • Main Dishes
        • Meatballs
        • Pasta
        • Pasta Sauces
        • Pizza
        • Sandwiches & Wraps
      • Salads
      • Side Dishes
      • Soups & Chilis
      • More →
    • Recipes by Ingredient
      • Balsamic Vinegar
      • Basil
      • Cheese
        • Fresh Mozzarella
        • Goat Cheese
        • Gorgonzola
        • Parmesan
        • Ricotta
        • Romano
      • Eggplant
      • Eggs
      • Meat
        • Beef
        • Chicken
        • Pancetta
        • Pork
        • Sausage
        • Turkey
      • Spinach
      • Tomatoes
        • Canned Tomatoes
        • Fresh Tomatoes
    • Recipes by Specialty
      • 30 Minute Meals
      • One-Pan Meals
      • Vegetarian Meals
    • Recipes by Season
      • Fall
      • Spring
      • Summer
      • Thanksgiving
      • Christmas
    • Recipe Archives
    • Recipe Stories
  • About
  • Cooking Tips
  • Web Stories

Josie + Nina logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Box
  • Recipe Archives
  • Cooking Tips
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Pasta » Italian Beef Ravioli

    February 15, 2023

    Italian Beef Ravioli

    5 from 1 vote

    4 Comments

    Feb 15, 2023

    by Lori Murphy

    Jump to Recipe

    Don't be intimidated by the title! Making homemade beef ravioli is so simple once you have the right tools. Roll out some fresh ravioli dough and you'll be eating a ravioli dinner in about an hour! A classic Italian meat ravioli filling the whole family will love...or make it a ravioli party with some cheese ravioli or butternut squash ravioli!

    a fork with a bite of meat ravioli with red sauce and fresh basil

    Why is it that ordering ravioli in a restaurant can make you feel like a kid again? Is it just me? And why is it that the idea of making homemade ravioli (especially beef ravioli) feels like a challenge only a real Italian chef can handle?

    No worries!

    Making meat ravioli at home is not only a simple process and it doesn't take all day either. Follow these easy tips and you could be scarfing down homemade meat ravioli in about an hour.

    p.s. if you're not into meat ravioli but looove ravioli, you might really like this classic ricotta cheese ravioli filling or this yummy savory roasted buttternut squash ravioli filling.

    Let's demystify beef ravioli filling...what's in it?

    ingredients to make meat ravioli

    Here's what you need to make an amazing classic meat ravioli filling that's layered with lots of flavor.

    Beef ravioli filling ingredients

    Basics

    • Ground beef. I prefer 80-85% for the most flavor.
    • Ground pork.
    • Egg. My grandma Josie's recipe (or more likely, her sister, Aunt Rosie's recipe) had egg whites in it and it makes the filling so light!
    • Greens like Swiss chard or spinach (or a combo of both!)

    Flavor makers

    • White wine. A little bit will do it and adds the right amount of acid and flavor!
    • Cheese. Pecorino Romano is the cheese of choice here. Grated fresh. Always
    • Garlic. Gram used powdered garlic believe it or not but you can use fresh garlic for sure especially if your mincing the meat.

    Gram's secret tip

    Folding whipped egg whites into the filling binds the meat filling while making it light at the same time!


    Techniques to make fine ravioli filling

    The goal is to make a beef ravioli filling that is moist, rich, light and stays inside when you boil it.

    Easy, right? YESSS!

    There are a couple of schools of thoughts on making meat ravioli filling.

    • Method #1. You can cook all the ingredients first, then blend into a smooth tight paste in a food processor before filling the ravioli.
    • Method #2. You blend everything together first (in a bowl), fill the ravioli and then the filling cooks while the pasta cooks.

    For this beef ravioli recipe, we'll use Method #1.

    Equipment Needed

    close up of Kitchenaid pasta roller attachment

    For the ravioli dough

    • a stand mixer. My tried and true is the KitchenAid Pro-Line 7 qt. Stand Mixer.
    • a pasta machine or pasta roller attachment for your mixern (shown above). I use the pasta attachment for the KitchenAid mixer.

    (Wink, wink: either of those make a beautiful gift for the avid pasta maker (or baker) in your life)

    For the filling

    Two options:

    • Food processor. You can use a food processor fitted with a smaller bowl (like 4-6 cups) (but not as small as the mini prep processors). The one shown here is the Magimix 14 cup food processor and it comes with 3 different sized bowls.
    • If you don't have a food processor, you're going to want to use a really sharp knife and a cutting board to mince the meat as finely as possible.

    To cook the ravioli

    • A medium to large stockpot
    • A skimmer or Chinese strainer or a pasta fork

    Ravioli dough options

    rolled pasta dough strips on a blue and white dish towel with a ravioli stamp and bowl of water.

    Make your own easy ravioli dough.

    1. This ravioli dough recipe is a tried and true dough that isn't too thick and allows the meat filling to shine through.
    2. Or make a batch of this homemade pasta dough recipe (the main difference between the two is there is semolina flour along with "00" flour (pasta/pizza flour) in the homemade pasta dough recipe.

    NOTE: you can use store-bought pasta dough to make ravioli.


    Pro Tip

    Roll the ravioli dough to setting 2 on your pasta roller or machine. Follow my easy tips for homemade ravioli dough here.


    How to make beef ravioli filling

    sauteed onions and garlic in a skillet with a wooden board of chopped garlic nearby.
    saute onions and then garlic in oil and then deglaze with white wine
    cast iron skillet with browned ground meat and bowls of spinach, white wine, breadcrumbs and cheese
    brown ground beef and pork in skillet until cooked.
    food processor with meat ravioli filling
    pulse cooked meat in processor and add whipped egg whites

    Alrighty...let's get to handcrafting some ravioli!

    • In a large skillet, saute onion in a combination of butter and olive oil. Add in garlic and saute for about 30 seconds (far left).
    • Add in ground meats and brown until completely cooked, about 8 minutes or so (middle). Add in a handful of greens and cook down for a couple of minutes.
    • Process the meat filling in a food processor until crumbly, about 15 pulses. Add in the slices of bread/breadcrumbs, Romano cheese, and seasoning.
    • Gently fold in egg whites and pulse 2 times.

    Don't have a food processor?

    Two tips:

    Finely mince the meat as you brown it by using a flat wooden paddle or edge of a wooden spoon.

    Use breadcrumbs as opposed to slices of white bread so you get a filling with a finer texture.



    How to fill ravioli

    Hand measuring ravioli stamp on dough.
    stamp out spacing for ravioli
    meat ravioli filling spaced on pasta dough.
    ravioli filling spaced on dough
    ravioli dough with meat filling being brushed with water
    brush water around the ravioli edges
    • Use a ravioli stamp to space out where the filling will go along the strip of dough
    • Place a teaspoon of dough in the center of each ravioli. You don't want too much filling so the ravioli doesn't burst.
    • Seal around each ravioli with water using a brush (or a clean finger) to help insure that the ravioli won’t split.
    folding ravioli dough over filling
    fold length of dough over ravioli
    hands pressing out air on filled ravioli dough
    press around the filling to remove any air
    • Fold over the dough to cover the filling and press around the filling to seal off any air pockets.
    • Sealing tool. Whether you use a ravioli stamp or a ravioli mold (which comes with a little roller that simultaneously seals and cuts the ravioli 12 at a time), make sure to press firmly to seal the meat ravioli.

    Ravioli Cooking Tips

    • Add ravioli to boiling water that has been generously seasoned with kosher salt.
    • Once the ravioli floats to the top again a second time, cook it in bubbling water for 3-5 minutes.
    • Remove the ravioli carefully with a chinese spider or large slotted spoon to a warmed bowl.
    • Don’t pour ravioli into a strainer as you risk the ravioli breaking.


    How long does it take to boil fresh ravioli?

    3-5 minutes! Yup that's it!

    -Josie + Nina


    Serving, Storage and Freezing

    a fork holding a bite of meat ravioli with red sauce and fresh basil

    Make ravioli the same day you plan to cook it. Lay the ravioli on a floured baking sheet and refrigerated covered with plastic wrap for a few hours

    Freeze ravioli. Lay the ravioli on a floured baking sheet in a single layer and freeze until firm. Transfer to a freezer safe plastic bag. Can be frozen for up to 3 months. 

    Thaw.  No need to thaw before cooking!


    Simple sauces for meat ravioli

    • a white bowl with ravioli and tomato sauce and a white fork.
      45 Minute Tomato Sauce with Butter and Onion
    • two bowls of pasta with tomato sauce and bowl of meatballs and cheese.
      Red Pasta Sauce with San Marzano Tomatoes
    • blue plate with fettucine alfredo and basil sprinkled on the plate with a spoon of parmesan, a bowl of cheese and blue polka dot salt and pepper shakers.
      Butter and Cream Sauce
    • white bowl of ziti pasta with some fresh marinara sauce and a fork in front of a window
      Fresh Tomato Marinara Sauce

    📖 Recipe

    a fork with a bite of meat ravioli with red sauce and fresh basil
    5 from 1 vote

    Beef Ravioli

    Print RATE PIN
    Don't be intimidated by the title! Making homemade beef ravioli is so simple once you have the right tools. Roll out some fresh ravioli dough and you'll be eating a ravioli dinner in about an hour! A classic Italian meat ravioli filling the whole family will love...or make it a ravioli party with some cheese ravioli or butternut squash ravioli!
    Prep Time:45 mins
    Cook Time:5 mins
    Total Time:50 mins
    Servings 4
    Share by Email

    Equipment

    • food processor I use the Magimix 14 cup processor
    • Kitchenaid Pasta Attachment and Pasta Cutter
    • stand mixer, if available
    • ravioli mold optional
    • ravioli stamp

    Ingredients
     

    For Filling

    • 1 Tablespoon olive oil
    • 1 Tablespoons butter
    • 1 cup chopped onion
    • 2 cloves garlic, chopped
    • ½ cup white wine
    • ¼ lb ground beef, 80-85%
    • ¼ lb ground pork
    • 4 egg whites, beaten stiff
    • 1 cup fresh baby spinach leaves
    • 1 cup soft breadcrumbs, equal to 2 slices soft white bread
    • ½ cup Pecorino Romano cheese, grated
    • 1 teaspoon garlic salt
    • 1 teaspoon kosher salt
    • ½ teaspoon ground nutmeg

    For ravioli dough

    • 4 cups flour
    • 1 ½ cup water, start with 1 ¼ cup
    • 1 egg
    • 2 egg yolks
    • 1 teaspoon kosher salt
    Prevent your screen from going dark

    Instructions

    For the Ravioli Filling

    • Heat olive oil and butter in a large skillet over medium high heat. Saute chopped onion until translucent about 3-5 minutes. Add garlic and cook for about 30 seconds or until you can smell it.
      1 Tablespoon olive oil, 1 Tablespoons butter, 1 cup chopped onion, 2 cloves garlic
    • Deglaze the pan with the white wine, stirring up any brown bits at the bottom. Cook for 2 minutes.
      ½ cup white wine
    • Brown ground beef and pork until cooked approximately 8 minutes.
      ¼ lb ground beef, ¼ lb ground pork
    • Sprinkle in a big handful of spinach (about 1 cup).
      1 cup fresh baby spinach leaves
    • Blend the meat mix in a food processor and then add the breadcrumbs (or slices of soft white bread). Add romano cheese,and garlic salt, kosher salt and nutmeg.
      1 cup soft breadcrumbs, ½ cup Pecorino Romano cheese, 1 teaspoon garlic salt, 1 teaspoon kosher salt, ½ teaspoon ground nutmeg
    • Gently fold in egg whites until fully incorporated.
      4 egg whites

    Mixing and assembling ravioli dough

    • Pour the flour tossed with the salt on a wooden cutting board or clean countertop and make a well in the middle.
      Add the whole eggs along with the egg yolks to the center. Use a fork to gently mix the eggs pulling in flour a little at a time. Work your way around the middle pulling flour in until most of the flour is incorporated. Start by adding ¼ cup of water to the flour. Now add a little more flour.
      Keep adding water and flour until a ball is made. It’s ok if you don’t use all the flour and water.
      4 cups flour, 1 ½ cup water, 1 egg, 2 egg yolks, 1 teaspoon kosher salt
    • Using either a hand crank pasta machine or a mixer attachment, roll out pasta dough until you get to setting #2. Fold the dough using the book method as described in this Homemade Ravioli Dough recipe.

    Fill and Roll the Ravioli

    • Lay the length of dough onto a floured surface (clean table, board or countertop).Find the center of the long side of the dough. You’ll fill one half and use the other half to cover the filled ravioli. Lightly mark the dough using the ravioli stamp (loooove this one especially).
      Another option: lay the short side of a sheet of ravioli dough at the top of a ravioli mold and let the rest hang over the bottom, ensuring that the remaining dough is long enough to cover the mold.
      This will help you to know where to place the filling.
    • Using a small spoon, place up to 1 tablespoon of the ravioli filling in the center of each ravioli "stamp". Use a pastry brush to brush water around the outside edge of each ravioli. Pull the half of the dough over the filled side. Use two fingers to pat the dough firmly and gently around the filling sealing the ravioli as you go, pressing the air pockets out at the same time.
      Don't skip this step to avoid the ravioli from bursting open.

    Cook meat ravioli

    • Remove prepped ravioli to a floured baking sheet or clean surface. Cover with a dish towel and refrigerate if cooking later in the day. Add the ravioli to lightly boiling, heavily salted water (I use kosher salt). The ravioli might float immediately and then will sink down. Cook the ravioli for 3-5 minutes after the ravioli floats a second time. Test for doneness to your preference.

    Notes

    Make ravioli dough the same day you plan to use it. Sprinkle flour over ravioli dough and wrap in plastic. Store the whole thing in a plastic bag until ready to use.
    Freeze. Freeze in a single layer on a baking sheet until frozen solid. Remove to a freezer safe bag or container. Freeze up to 3 months.
    Two great ravioli pasta sauces are my homemade Italian red sauce or three ingredient tomato sauce.
    Course: Main Course, Pasta, pasta side dish
    Cuisine: Italian
    Author: Lori Murphy
    Did you make this recipe? Tag @josieandnina or tag #josieandnina!
    woman in a red shirt cutting pizza smiling.

    About Lori Murphy

    Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.

    Read more
    PastaChristmasFallThanksgivingBeefCanned TomatoesPorkRomanoSpinach

    More Pasta Recipes

    • black bowl of penne pasta with parmesan shards and fork with a bite
      Easy One Pan Garlic Parmesan Penne
    • skillet of cream sauce with gnocchi sprinkled with fresh parsley
      Creamy Gnocchi Alfredo
    • bowl of homemade gnocchi with red sauce on a brown background
      Homemade Potato Gnocchi Recipe
    • finished dish of pasta with lemon, spinach and chicken
      One Pan Chicken Bow Tie Pasta

    Disclosure: Disclaimer: I am an Amazon Associate and/or affiliate for other brands which means I earn some coffee money from qualifying purchases that in no way affects the price you pay

    Share this recipe! I appreciate your support.

    • Facebook

    Get your guide to a well-stocked pantry here!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Janice says

      March 19, 2023 at 6:34 pm

      Hi...I'm planning to try your meat Ravioli recipe. Sounds delicious!! Question for you: ravioli recipes always say to cook to till they float -typically 3-5 minutes. However, my ravioli floats almost immediately, so there's no way they're cooked. I usually find it takes about 9 minutes for the pasta to be cooked to my liking (a nice chew). I roll the dough to a 6 on my Kitchenaid attachment, and I use 00 flour. So...not sure why my pasta takes so much longer to cook than what recipes suggest. Advice??

      Reply
      • Lori Murphy says

        March 20, 2023 at 8:29 am

        Hi Janice! And I totally agree cooking times can be confusing when it comes to filled pastas. I do mention in the post that once the ravioli floats to the top the second time to cook it for 3-5 minutes. I have added that to the recipe card - thank you for asking as it helps everyone and I'm always so eager to get the posts up, I sometimes miss things 😊. If the ravioli is homemade, excess air in the pocket holding the filling will lead to more float so as much as you can press out that air the better. Side note: I also think that everyone has different definitions of "al dente". I was taught you should see a little white center of the pasta when you bite it for a true al dente but that is usually too firm for my hubby so we adjust. Hope that helps and please reach out anytime! And let me know how the filling works out for you!!

        Reply
        • Janice says

          March 21, 2023 at 3:40 pm

          Thank you for replying so quickly. My husband would agree with yours...so I do as you do, "adjust". I do my utmost to ensure no air pockets remain; so I'm at a loss to explain as to why my ravioli float and stay afloat. Guess it doesn't really matter in the grand scheme of things. I'll just cook till we deem ready. Lol. I will definitely try your filling recipe, and report back. In the meantime, one more question if I may: do you re-roll scraps of dough? I haven't been, in case they produce a tough ravioli, but I hate the waste.

          Reply
          • Lori Murphy says

            March 22, 2023 at 9:46 am

            Such a great question Janice! Yes definitely always re-roll the scraps - my grandma Nina would call things like that "dear" meaning expensive and both my grandmas used every bit of everything. Use 'em up until you're all done...I'd even just boil the pasta if you run out of filing..cut them into little noodles 😊 Enjoy!

            Reply

    Primary Sidebar

    woman in a red shirt cutting pizza smiling

    Hey There - I'm Lori!

    Josie + Nina was named in honor of my two Italian grandmothers who made putting good food on the table look easy every day. Through this site, I hope to help you do the same thing but with a fresh, modern perspective, lots of Midwestern hospitality, and flexibility for where you are in your life. To me, it's always the more the merrier.

    More about me →

    Friday Pizza Night Recipes

    • pizza dough on a floured walnut board with a scraper, a white and black towel and olive oil bottle.
      Homemade Pizza Dough
    • baked Buffalo chicken pizza on a black pizza stone.
      Buffalo Chicken Pizza Recipe
    • pizza with whole mushrooms and cheese on a white plate.
      Chicago Pizza Pot Pie Recipe
    • a pizza on a peel with one piece being served and a marble trivet with spicy honey in a bowl.
      Cast Iron Skillet Pizza
    • baked pizza in a sheet pan with spatula removing a piece.
      Grandma’s Sicilian-Style Sheet Pan Pizza
    • Three pieces of chicken pesto and red onion flatbread on parchment paper.
      Chicken Pesto Flatbread with Naan

    Most Loved Recipes

    • white ceramic platter of roasted potato halves.
      Crispy Oven Roasted Potatoes
    • beef tenderloin sandwich with arugula and horseradish sauce on a gray slate board.
      Beef Tenderloin Sliders
    • blue plate with fettucine alfredo and basil sprinkled on the plate with a spoon of parmesan, a bowl of cheese and blue polka dot salt and pepper shakers.
      Butter and Cream Sauce
    • meatball sandwich on a roll with a black and white gingham napkin, silverware and a bowl of parmesan on a dark background.
      Homemade Italian Meatballs
    • cast iron skillet with rigatoni, tomatoes, parmesan cheese on a dark background.
      35 Minute One Pan Pasta Dinner (vegetarian)
    • overhead of white bowl of arugula, parmesan and lemon slices on a green and white floral napkin and white wooden background with bowl of parmesan and white olive oil bottle.
      Italian Arugula Salad

    Seen on...

    various company logos on a white background

    Footer

    ↑ back to top

    About

    • About Lori
    • Meet the real Josie and Nina
    • Privacy + Cookie Policy
    • Accessibility Statement

    Reader Services

    • Sign Up! for emails and updates
    • Recipes step-by-step & Google Web Stories

    Work with Me

    • Contact

    As an Amazon Associate and affiliate for other brands, I earn a small fee for qualifying purchases.


    Copyright © 2023 Josie + Nina