The Ultimate Homemade Ravioli Recipe
A hearty and comforting homemade ravioli recipe featuring a rich ground beef and creamy ricotta filling, all beautifully wrapped in fresh, perfectly textured semolina dough.
Ingredients
Pasta Dough
- 4 cups fine ground durum semolina flour Crucial for authentic pasta texture.
- 1 teaspoon sea salt Fine crystals blend easiest.
- 4 whole large eggs Room temperature works best.
- 1/4 cup extra virgin olive oil Provides elasticity and flavor.
- 1/2 cup cold water Helps bind the dough together.
Meat & Cheese Filling
- 4 whole large eggs Acts as a binder for the meat.
- 1 pound ground beef A standard 80/20 mix is ideal.
- 2 1/3 cups whole milk ricotta cheese Drain excess liquid if watery.
- 3/4 cup grated pecorino Romano cheese Adds a sharp, savory depth.
- 2 teaspoons sea salt Enhances the overall flavor.
- 1/4 teaspoon black pepper Freshly cracked is always best.
- 1 teaspoon dried oregano Brings a classic Italian aroma.
- 1 1/2 teaspoons garlic granules Distributes evenly in the mix.
Instructions
- Add the semolina flour and sea salt into a food processor bowl. Pulse three or four times to aerate.
- In a medium mixing bowl, vigorously whisk together the eggs, extra virgin olive oil, and cold water until cohesive.
- Turn the food processor on high. Slowly stream the wet mixture down the feed tube until the dough quickly forms a tight, solid ball.
- Turn the dough onto a floured surface and knead gently for 2-3 minutes. Wrap tightly in plastic wrap and let it rest at room temperature for at least 20 minutes.
- While the dough rests, make the filling: Add the ground beef, eggs, ricotta, pecorino Romano, sea salt, black pepper, oregano, and garlic granules to a large mixing bowl. Mix thoroughly and store in the refrigerator.
- Cut the rested dough into 8 equal pieces. Keep the unused pieces covered. Flatten one piece, lightly flour it, and pass it through a pasta machine on the widest setting. Continue rolling through progressively thinner settings until you reach the second-to-thinnest setting.
- Lay the thin pasta sheet on a floured ravioli mold. Scoop small portions of the chilled meat filling into each pocket (do not overfill). Lay a second sheet on top and press firmly with a rolling pin to seal and cut the squares.
- Bring a large pot of generously salted water to a rolling boil. Gently drop the ravioli in small batches.
- Boil for 5-6 minutes until they float to the top and the ground beef inside is fully cooked (completely brown with no pink). Remove with a slotted spoon and transfer directly into your favorite warm sauce.
Notes
Freezing Tips: To freeze leftovers, place uncooked pieces on a parchment-lined baking sheet without touching. Freeze solid for two hours, then transfer to a freezer-safe zip-top bag for up to three months. Cook directly from frozen by adding 1-2 extra minutes to the boiling time.
Moisture Control: If your ricotta cheese is very wet, line a sieve with cheesecloth and let it sit for twenty minutes to drain excess moisture before mixing.