Ravioli with Meat

There's something truly special about making pasta from scratch, and these homemade Meat Ravioli are the perfect place to start! This classic Italian dish features tender pasta pillows filled with a savory and juicy pork filling. It's a comforting and satisfying meal that brings the heart of Italian cuisine right to your kitchen. Whether you're a seasoned cook or a beginner, this recipe is simple to follow and guarantees a delicious result that will impress your family and friends.

Ravioli with meat filling

Preparation: 20 minutes

Cooking: 50 minutes

Quantity: 4 Servings

Per serving

Calories: 417 kcal

Proteins: 22 g

Fats: 18.5 g

Carbohydrates: 40.5 g

For the ravioli dough:

• 2 chicken eggs
• 200 g all-purpose flour
• a pinch of salt

For the meat ravioli filling:

• 200 g ground pork
• 1 onion
• 1 tsp curry powder for meat
• 1 chicken egg
• salt
• 1 L mushroom broth, for boiling
• for serving — olive oil, fresh herbs, paprika

How to Make Ravioli with Meat

The dough for ravioli, following an Italian recipe, is prepared just like pasta or homemade noodles — for every 100 g of refined wheat flour (all-purpose flour), use 1 large chicken egg and a small pinch of salt (optional).

For the dough, you will need flour, salt, and a chicken egg

From there, it’s simple: pour the flour onto your work surface, make a well in the center, crack the eggs into it, and knead with your hands. Once the dough no longer sticks to the surface and your hands, wrap it in plastic wrap and let it rest for 20 minutes at room temperature.

Knead the ravioli dough and wrap it in plastic film

Grease the work surface and rolling pin with olive oil. If you dust the surface with flour, the broth will become cloudy when you boil the ravioli.

So, place the ball of dough on the oiled surface and roll it out with a rolling pin to a thickness of less than 1 mm. The process requires some effort, but the dough is pleasant to work with — it’s elastic and pliable.

Rolling out the dough

There are many ways to quickly prepare a large batch of ravioli. You can cut the sheet of dough in half, place the filling on one sheet, and cover it with the second, or cut it into strips 3-4 centimeters wide (half of the strips should be slightly wider).

In any case, cover the prepared dough with plastic wrap while you make the filling.

Cutting the dough into strips

Making the filling is simple — add dry curry seasoning for meat and salt to the homemade ground pork.

Mixing the ground meat and spices

Next, grate an onion on a very fine grater to add juiciness to the filling, and mix the ingredients together.

Grating the onion and mixing the ground meat

Crack a raw chicken egg into a small bowl and mix the white and yolk with a fork. This mixture is needed to seal the dough strips together.

On the narrower strip of dough, place small mounds of filling at equal intervals, and brush the dough around the meat with the egg wash. Cover with the wider strip, cut into equal squares with a knife, and press the edges with a fork to create a pattern.

Forming the ravioli

Bring mushroom broth to a boil, salt to taste, and place the ravioli in the boiling water. After they float to the surface, cook for 2-3 minutes. Depending on the thickness of the dough and the size of the ravioli, the cooking time may be longer.

Boiling the ravioli in broth

These types of dumplings are usually boiled in salted water, but they taste much better when cooked in broth, especially mushroom broth.

Ravioli with meat