Approx. 633 Kcal per serving
The ravioli stuffed with meat is a dish everyone asks for at my home, just like all stuffed and baked pasta. We can easily do without the classic everyday pasta if it weren’t for the fact that what we like makes us gain weight!!!
Of course, these are dishes I make during festive periods like Christmas, New Year, Easter, and maybe some special Sundays; otherwise, our figure would be in trouble, but sometimes it is necessary, don’t you think?
To make this dish, you need a bit of time, it’s true, but the satisfaction is worth it!!
Let’s get to work following my recipe, I’m sure you’ll be satisfied!!!
Follow my photos with all the steps to make them, and I’m sure the meat stuffed ravioli will be a great success on your tables.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4-5 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Meat Stuffed Ravioli
Ingredients for the pasta
- 4 Medium Eggs
- 50 ml Water
- 1 1/2 teaspoon Salt
- 500 g Re-milled durum wheat semolina
- 100 g All-purpose flour
- 100 g All-purpose flour for working the dough sheets
- 1 kg Mixed minced veal and pork meat
- to taste Ground nutmeg
- to taste Salt
- 1 tablespoon Extra virgin olive oil
- 2 tablespoons Béchamel sauce
- 800 g Peeled tomatoes
- to taste Salt
- 2 tablespoons Extra virgin olive oil
- 1 1/2 Onion
- 1 pinch Pepper
- 100 g Parmigiano Reggiano cheese
Tools
- 1 Cutter Ravioli Cutter
Preparation of Meat Stuffed Ravioli
First, prepare the sauce by browning the chopped onion in extra virgin olive oil in a pot, then add the peeled tomatoes passed through the food mill, salt, pepper, add a little water and mix well.
Let it cook for at least 40 minutes, stirring occasionally.
In a pot with high sides, heat the extra virgin olive oil, and in the meantime, add the minced meat and stir it occasionally to cook it well.
Add salt, nutmeg, and continue to stir until the meat is well cooked, finally, add a bit of béchamel sauce and remove from heat, mixing everything well.
Let’s prepare the pasta while the sauce cooks by beating the eggs in a bowl, adding part of the flour gradually, then salt, water, and the remaining flour listed in the ingredients.
Knead first in the bowl and then continue on a work surface until you get a firm dough, working it for a few minutes.
Roll out the dough into sheets with the pasta machine, not too thin, but not too thick either… each machine is different, so you will have to adjust.
From the sheets, cut out circles and place about a teaspoon of meat on each one, close the circles into ravioli ensuring the edges stick well, or place small mounds of meat on the sheet, then cover with another sheet.
and cut out round ravioli using a pastry cutter, then seal the edges well with the tip of a fork.
Prepare salted water for the pasta, when it boils, add the ravioli and let them cook for 6-7 minutes (the cooking time depends on how thick the pasta is, so you need to adjust according to how you made the ravioli).
Drain the ravioli, dress them with the sauce, add the Parmigiano cheese, and serve.
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