HOMEMADE RAVIOLI, GRANDMA’S RECIPE with ground meat and ricotta, dough with semolina flour, even without eggs, easy and delicious.
The “Grandma’s Recipe for Homemade Stuffed Ravioli” is a true journey into the heart of traditional cuisine, where wisdom passed down from generation to generation merges with authentic taste. Making these ravioli from scratch is an experience that goes beyond simple cooking; it’s a ritual that celebrates the love for good food and the sharing of precious moments.
The magic begins with the preparation of the dough, a combination of flour, eggs, and passion, carefully worked until perfect consistency is achieved. The filling, based on meat, cheese, or vegetables, reflects the variety of tastes that characterize home cooking. The grandmother’s recipe is an invitation to experiment, to adapt the filling according to family or personal tastes.
Making ravioli is a shared ritual that involves the whole family. This recipe is not only a delicious dish but a way to connect to culinary roots and share stories through gastronomic tradition.
Preparing these ravioli is a way to honor the past while creating something delicious for the present. The “Grandma’s Recipe for Homemade Stuffed Ravioli” is a tribute to taste, tradition, and love for cooking that transcends time, bringing the warmth of home in every bite.
My Sardinian grandmother used to make pounds and pounds of ravioli, kneading and rolling by hand, then freezing them awaiting the arrival of children and grandchildren. I will never forget the smell of the sauce with saffron; they were like handkerchiefs, much better than packaged ravioli, but too good.
When I visited her, she would show me this large freezer full of trays with ravioli and many other things she prepared with such calm and skill.
Join me in the kitchen today for homemade stuffed ravioli grandma’s recipe.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz re-milled durum wheat semolina
- 1 egg (optional, replace with 1/4 cup of water)
- 1/2 cup water
- 1 packet saffron
- 10.5 oz mixed ground meat
- 2 oz cooked ham
- 4.5 oz ricotta
- 2 tsp salt
- 1 l tomato purée
- 5.5 oz mixed ground meat (for the sauce)
- 1/2 Tropea red onion
- 1 carrot
- 1 stalk celery
Steps
For about 25 large ravioli
Prepare the sauce as usual. I sautéed a mix of onion, carrot, and celery, added the 150g of meat, then the tomato purée and saffron, and let it cook for the entire time of the ravioli preparation.
Pour the flour into a bowl, add the water and an egg. You can replace the egg with 50ml of water if you prefer, knead well and let rest for at least 20 minutes.
In a bowl, mix the meat with ricotta, the chopped ham, salt, and pepper to taste. You can also add Swiss chard, like my grandmother did, or parmesan if you prefer.
Mix well and set aside.
Roll out the dough on a floured surface to obtain a very thin sheet, as much as you can, at least 2-3 mm.
Cut the sheet in half, place small heaps of filling on one half using a teaspoon, about 2 per ravioli, spacing them apart.
Cover with the other half of the sheet, press down on the sides of each ravioli and cut with a pastry wheel.
My grandmother made very large ravioli, about 3 inches, but you can make them smaller if you prefer.
Bring water to a boil and add the ravioli a few at a time, cook for about 2-3 minutes after they float to the surface, a total of 7 minutes, if you make them smaller, 5 minutes at most.
Drain well and season with the sauce and a sprinkle of parmesan.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Homemade Ravioli Grandma’s Recipe
News: Subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Frequently Asked Questions) Homemade Ravioli Grandma’s Recipe
Can I freeze homemade ravioli according to grandma’s recipe to preserve them longer?
Yes, you can freeze the ravioli before cooking them. Arrange them on a tray in the freezer, then transfer them to a sealed bag once frozen. When you want to enjoy them, cook them directly from the freezer without thawing first.
What are the most common variants for the ravioli filling according to grandma’s recipe?
The filling for ravioli can vary widely. Some classic versions include ground meat, ricotta and spinach, pumpkin, or cheeses like parmesan. You can experiment with different combinations to find the one that satisfies your taste. My grandmother made them with meat, cheese, and Swiss chard.
Do I need to cook homemade ravioli right after preparation, or can I store them for another day?
You can store homemade ravioli in the refrigerator for a day before cooking them. Just cover them with plastic wrap or a damp cloth to prevent them from drying out. Alternatively, you can freeze them for future use.
Can I use a pasta machine to simplify the preparation of the ravioli dough?
Certainly! A pasta machine greatly simplifies the preparation of the dough, making it easier to achieve an even thickness. It’s a great ally to simplify the process and achieve well-formed ravioli.
How long does it take to cook homemade ravioli according to grandma’s recipe?
The cooking time depends on the thickness of the dough and the filling. Generally, fresh ravioli require about 2-5 minutes of cooking in slightly salted boiling water. Be sure to taste one to check for your desired level of doneness.
