The meat and vegetable ravioli are a well-appreciated and famous first course from the Genoese tradition, popular all over the region and beyond.
There are many variations of the filling, but they always include vegetables and meat. Some add chard, borage, or spinach, while for the meat they vary from beef mince to sausage, etc.
In my ravioli, which is a recipe tested over generations — in fact, my grandmother made them first, then my mother, and now I do too — the filling is based on chard, borage, and veal mince.
The preparation is quite laborious; therefore, when I knead, I always make plenty, freezing some, and I also recommend you do the same.
A rich and unique dish, truly tasty, that many enjoy simply seasoned with butter and sage, just to savor them fully.
Ravioli are usually served on Sundays or on special occasions because they are not prepared every day.
Mine taste like home and family, and I am sure you will appreciate them very much for their genuineness.
I also recommend
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Meat and Vegetable Ravioli
Ingredients for the dough
- 4 cups type 1 flour
- 3 eggs
- 2/3 cup water
- to taste fine salt
- 10 oz ground veal
- 3.5 oz sausage
- 10 oz chard
- 4 tablespoons grated Parmesan
- 2 eggs
- 1/2 onion
- to taste fine salt
- 7 oz borage
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Pan
- 1 Pasta Machine
- 2 Bowls
- 1 Kneading Board
- 1 Chopper
- 1 Cutting Board
- 1 Knife
- 1 Cutter
Steps for Preparing Meat and Vegetable Ravioli
To prepare the delicious meat and vegetable ravioli, start by cleaning the vegetables by washing them well under running water. Then fill a pot with water and cook the chard and borage for a few minutes. Once cooked, drain and let cool.
Meanwhile, heat a pan and once hot, add a drizzle of extra virgin olive oil and the half onion previously chopped with the chopper and lightly sauté. Then add the sausage meat and minced meat and cook until the water released during cooking by the meat has evaporated, and let cool.
Once the ingredients are at room temperature, vigorously squeeze the chard and borage with your hands and finely chop with a knife, or with a mezzaluna, on a cutting board, place them in a bowl along with the meat and sausage, eggs, grated Parmesan, and salt, and mix well until you have a homogeneous and dry mixture.
To prepare the dough, take a kneading board, pour the flour into a mound, then create a hole in the center and break the eggs inside. Then, with a fork, whisk them, gradually incorporating some flour, and then gradually add the water while kneading by hand for a few minutes until you obtain a homogeneous and compact dough. Then, flour it and cut it into slices.
Pass each floured piece through the pasta machine, starting from the thickest setting through to a medium-fine setting. The dough should not be too thin, or it will break, but not too thick either, about 2mm thick.
Then spread the dough on a well-floured kneading board, trim the edges with a knife, and lay the filling, making small balls spaced 2 cm apart, positioned towards the outer side of the dough, not exactly in the center. Then fold the top part over the filling, and with your index finger, press the sides to adhere the dough perfectly and release any air.
Finally, cut the ravioli with a cutter, removing excess dough, which can be kneaded again to create more dough, and so on. Flour well, and cook in plenty of salted water, stirring gently once or twice. Once the ravioli start to boil, cook for about 5 to a maximum of 6 minutes over medium heat. Then drain gently with a slotted spoon, season as desired and… enjoy your meal!
Storage and Notes
Meat and vegetable ravioli can also be stored in the freezer, placed on paper trays well spaced apart. Once frozen, keep them in freezer bags for no more than three months.
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