Beef Ravioli - BigOven 36078
Beef Ravioli

Beef Ravioli

Ready in 1 hour
4 review(s) averaging 3.5. 50% would make again

Top-ranked recipe named "Beef Ravioli"

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Try this Beef Ravioli recipe, or contribute your own. "Egg" and "Italian" are two tags used to describe Beef Ravioli.

"I used the pasta part of the recipe and leftover homemade spaghetti meat sauce to fill and top. Great way to use up the leftovers. "

- Avikemyr

Ingredients

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Water
1 ts Salt
1/2 lb Ground beef
1 6-oz can Tomato Paste
1 Egg
1 Small onion; chopped
PASTA DOUGH
1 Garlic; minced
MARINARA SAUCE
1 tb Sugar
1 tb Olive oil; or Salad oil
2 tb Grated Parmesan cheese
Salt
2 1/4 c Flour
1 ts Salt
1 16-oz can Tomatoes
1/4 c Water
2 ts Basil
2 tb Olive oil; or salad oil
2 Eggs
1 Small onion; minced
1 Garlic; minced
1/4 c Parsley; minced
FILLING

Original recipe makes 4

Servings  

Preparation

FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling. PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce. MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. Source: Unknown

Verified by stevemur

these were excellent, this photo is before i added the sauce photo by CCheryl CCheryl

Calories Per Serving: 982 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used a different dough recipe because this recipe was unclear, very confusing actually, not sure if my computer was loading it correctly but I haven't had this problem with any other recipes. The filling was a bit dry, i used 90/10 ground beef. Not bad though.
Rosalyn722 2 years ago
This dough works well with a kitchen aid mixmaster noodle attachment.
Nickers11 2 years ago
I used the pasta part of the recipe and leftover homemade spaghetti meat sauce to fill and top. Great way to use up the leftovers.
Avikemyr 3 years ago
This was my first attempt at making ravioli, but the dough was a little heavy and thick for my liking and I thought I would like hamburger meat since I'm a carnivore, but it was a little odd.
bobnbeau 4 years ago
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