{"id":"0b3d5955-d08a-4794-9407-962b4c669c0a","url":"https://recipestripper.com/recipes/0b3d5955-d08a-4794-9407-962b4c669c0a","source_url":"https://howtofeedaloon.com/homemade-beef-ravioli-with-tomato-sauce/","title":"Homemade Beef Ravioli with Tomato Sauce","description":"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!","servings":4,"servings_text":"4","prep_time":"PT20M","cook_time":"PT30M","total_time":"PT110M","image_url":"https://howtofeedaloon.com/wp-content/uploads/2024/09/beef-ravioli-IG.jpg","ingredients":[{"text":"1 lb fresh pasta","item":"fresh pasta","quantity":1,"unit":"lb"},{"text":"2 tbsp unsalted butter","item":"unsalted butter","quantity":2,"unit":"tbsp"},{"text":"1 medium onion (chopped)","item":"medium onion","quantity":1,"preparation":"chopped"},{"text":"1 cup celery (chopped)","item":"celery","quantity":1,"unit":"cup","preparation":"chopped"},{"text":"1 cup carrots (chopped)","item":"carrots","quantity":1,"unit":"cup","preparation":"chopped"},{"text":"1 lb ground beef (90% lean)","item":"ground beef","quantity":1,"unit":"lb","preparation":"90% lean"},{"text":"1 tsp Kosher salt","item":"Kosher salt","quantity":1,"unit":"tsp"},{"text":"½ tsp black pepper","item":"black pepper","quantity":0.5,"unit":"tsp"},{"text":"2 tsp Italian seasoning","item":"Italian seasoning","quantity":2,"unit":"tsp"},{"text":"½ cup dry red wine","item":"dry red wine","quantity":0.5,"unit":"cup"},{"text":"2 large eggs (lightly beaten)","item":"large eggs","quantity":2,"preparation":"lightly beaten"},{"text":"½ cup Parmesan cheese (grated, plus more for serving)","item":"Parmesan cheese","quantity":0.5,"unit":"cup","preparation":"grated, plus more for serving"},{"text":"¼ cup breadcrumbs (plain)","item":"breadcrumbs","quantity":0.25,"unit":"cup","preparation":"plain"},{"text":"¼ cup olive oil","item":"olive oil","quantity":0.25,"unit":"cup"},{"text":"4 cloves garlic (minced)","item":"garlic","quantity":4,"unit":"clove","preparation":"minced"},{"text":"1½ lbs Roma tomatoes (seeded and chopped)","item":"Roma tomatoes","quantity":1.5,"unit":"lb","preparation":"seeded and chopped"},{"text":"1 tsp Kosher salt","item":"Kosher salt","quantity":1,"unit":"tsp"},{"text":"½ tsp black pepper","item":"black pepper","quantity":0.5,"unit":"tsp"},{"text":"2 tbsp basil (fresh, chopped, plus more for garnish)","item":"basil","quantity":2,"unit":"tbsp","preparation":"fresh, chopped, plus more for garnish"}],"instructions":[{"number":1,"text":"Make the pasta sheets. Sprinkle with semolina flour or cornmeal. Keep on a large baking sheet covered with a lightly damp kitchen towel.","section":"Do Ahead (up to 2 hours)"},{"number":2,"text":"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.","section":"Make the Beef Filling"},{"number":3,"text":"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.","section":"Make the Beef Filling"},{"number":4,"text":"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).","section":"Make the Beef Filling"},{"number":5,"text":"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.","section":"Make the Beef Filling"},{"number":6,"text":"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.","section":"Assemble the Ravioli"},{"number":7,"text":"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.","section":"Assemble the Ravioli"},{"number":8,"text":"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.","section":"Assemble the Ravioli"},{"number":9,"text":"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.","section":"Assemble the Ravioli"},{"number":10,"text":"Bring a pot of liberally salted water to a boil.","section":"Assemble the Ravioli"},{"number":11,"text":"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.","section":"Make the Tomato Sauce"},{"number":12,"text":"Season with salt, pepper, and fresh basil.","section":"Make the Tomato Sauce"},{"number":13,"text":"Carefully place the prepared ravioli into the boiling water. Cook for about 3 to 4 minutes. Carefully drain.","section":"Finish the Dish"},{"number":14,"text":"Divide the ravioli among plates, top with the sauce and additional freshly grated parmesan and chopped fresh basil.","section":"Finish the Dish"}],"date_published":"2026-10-30T00:04:50.073764+00:00","date_modified":"2026-10-30T00:04:50.073764+00:00"}