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Clean recipe · howtofeedaloon.com

Homemade Beef Ravioli with Tomato Sauce

Homemade ravioli is pasta perfection. Making the pasta from scratch isn't difficult and puts this dish over the top. The beef filling and the simple tomato sauce can be made in advance. The ravioli can be assembled up to 2 hours in advance. Cook the ravioli just before serving. Pasta perfection!

Original recipe: howtofeedaloon.com

Yield:
4 servings
Prep:
20 min
Cook:
30 min
Total:
110 min
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Homemade Beef Ravioli with Tomato Sauce

Ingredients

  1. 1 lb fresh pasta
  2. 2 tbsp unsalted butter
  3. 1 medium onion (chopped)
  4. 1 cup celery (chopped)
  5. 1 cup carrots (chopped)
  6. 1 lb ground beef (90% lean)
  7. 1 tsp Kosher salt
  8. ½ tsp black pepper
  9. 2 tsp Italian seasoning
  10. ½ cup dry red wine
  11. 2 large eggs (lightly beaten)
  12. ½ cup Parmesan cheese (grated, plus more for serving)
  13. ¼ cup breadcrumbs (plain)
  14. ¼ cup olive oil
  15. 4 cloves garlic (minced)
  16. 1½ lbs Roma tomatoes (seeded and chopped)
  17. 1 tsp Kosher salt
  18. ½ tsp black pepper
  19. 2 tbsp basil (fresh, chopped, plus more for garnish)

Instructions

  1. Do Ahead (up to 2 hours)

    Make the pasta sheets. Sprinkle with semolina flour or cornmeal. Keep on a large baking sheet covered with a lightly damp kitchen towel.

  2. Make the Beef Filling

    Melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrots and sauté until soft, about 5 to 7 minutes.
  3. Add the beef and break it up with a wooden spatula or spoon. Cook until no longer pink. Safely discard of most of any rendered grease, leaving about 1 tbsp in the pan. Season the meat with salt, pepper, and Italian seasoning.
  4. Stir in the red wine and simmer until almost all the liquid has evaporated. Remove from heat and let cool slightly (at least 15 minutes).
  5. Carefully transfer the meat mixture to a food processor. Add the eggs, cheese, and breadcrumbs. Purée until smooth. Transfer to a bowl and set aside.

  6. Assemble the Ravioli

    Lay a pasta sheet on a lightly floured surface. Fold the sheet over, lengthwise, halfway, and then open it back up. This will help you keep an eye on where the center of the sheet of pasta is. Each pasta sheet should be about 4 inches wide.
  7. Beginning about 1 inch from one of the short ends, place teaspoons of the filling about 1 inch apart in a straight row down the center of one side of the fold. Dip a pastry brush in water (or your fingertip) and lightly brush water around each mound of the filling.
  8. Fold the dough over the filling, molding it around the filling to press out any air pockets. Use your fingertips and firmly press the edges of the dough together to seal.
  9. Use a fluted pastry wheel (or a sharp knife) to cut between the mounds of filling. Separate the squares and place, without touching, in a single layer on a floured baking sheet. Cover with a lightly damp kitchen towel. You can cook them immediately, or, keep them covered for up to 2 hours.
  10. Bring a pot of liberally salted water to a boil.

  11. Make the Tomato Sauce

    Heat the oil in a saucepan over medium heat. Add the minced garlic and sauté for several minutes. Add the tomatoes and cook, stirring often, and pressing on the tomatoes occasionally, for about 7 minutes.
  12. Season with salt, pepper, and fresh basil.

  13. Finish the Dish

    Carefully place the prepared ravioli into the boiling water. Cook for about 3 to 4 minutes. Carefully drain.
  14. Divide the ravioli among plates, top with the sauce and additional freshly grated parmesan and chopped fresh basil.