This is one of those fun weekend dishes that is simply unforgettable.
There is just something magical about homemade pasta. It's not difficult to prepare, and so many pasta dishes are elevated to culinary greatness when it's made from scratch. This recipe is one of those dishes. Much can be done in advance! Impress your loved ones with this Italian classic!
How To Make Homemade Beef Ravioli with Tomato Sauce
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The Ingredients You Will Need
When making homemade ravioli, the key is homemade pasta. The filling and the sauce should not distract from the light, delicious homemade pasta. For this recipe, here's what you'll need to have on hand:
For the Homemade Pasta
Semolina flour - Available in the baking section of many well-stocked supermarkets. Or online. If you can't get it, you can go with all-purpose flour.
Flour - All-purpose.
Salt - Table or Kosher (if using Kosher, use half the amount).
Eggs - Lightly beaten.
Oil - Olive oil is perfect. Extra virgin olive oil will work, too.
Water - As needed.
For the Filling and Sauce
Butter - Unsalted, or olive oil (for sautéing).
Mirepoix - Chopped onion, celery, and carrot. We use our food processor to chop the peeled carrots.
Ground beef - 90% lean sirloin is excellent.
Seasonings - Salt, pepper, Italian seasoning.
Red wine - Cabernet or Zinfandel are good choices. Nothing expensive. We don't recommend cooking wine. If you don't want to cook with wine, substitute beef broth.
Oil - Olive oil or extra virgin olive oil, for sautéing.
Garlic - Fresh and finely minced.
Fresh tomatoes - Romas are perfect. You can also substitute a 28. oz can of whole San Marzano tomatoes with their juices.
Basil - Fresh is best.
EXPERT TIP: The beef will render grease as it cooks. We recommend tilting the skillet to the side, pushing the meat aside, and using a large spoon to remove most of the grease from the pan into a small bowl. Be sure to cook until most of the red wine has cooked out. 98% of the alcohol will burn off as it simmers. If you wish to not cook with wine, substitute beef broth or stock.
Tips for Making Perfect Homemade Ravioli with Tomato Sauce
Allow the Filling to Cool - Once you've prepared the beef filling, it's important to allow it to cool somewhat before transferring it to the food processor with the eggs, cheese, and breadcrumbs. If you add the eggs while the filling is still piping hot, it could lightly scramble the eggs.
Prepare Fresh Pasta Dough - We just can't stress this enough. To make this dish special, we highly recommend making the pasta dough from scratch.
Seal the Ravioli Properly - When assembling the ravioli, ensure that you seal them tightly to prevent the filling from leaking during cooking. Use a little water on the edges of the pasta to help it stick, and press out any air pockets before sealing.
Don't Let the Prepared Ravioli Dry Out - You can make the ravioli a couple hours in advance of cooking them, but you'll need to make sure they are covered, preferably with a damp towel (not too wet!). Don't go for more than two hours, because the filling will make the ravioli pasta soggy.
EXPERT TIP: A fluted pastry wheel makes cutting the pasta easy and gives it the classic ravioli look. If you don't have a pastry wheel, you can cut the pasta with a sharp knife.
How to Serve
As mentioned, this dish is served piping hot, preferably right after the ravioli comes out of the boiling water. Lightly heat the sauce before adding to the sauce.
Be very gentle as you remove the ravioli from the hot water. You can carefully drain them into a colander. If any ravioli break open, don't worry, they are still delicious.
Don't overdo it when adding the sauce. The sauce and grated Parmesan cheese complement the light, billowing clouds of ravioli. Have extra sauce and cheese at the table for anyone who wants extra.
Other Classic Italian Pasta Recipes to Try
Everyone has their favorite pasta dish. Here is a collection of homemade pasta dishes that we are certain you and your family will absolutely love!
- Classic Meat Lasagna
- White Chicken Lasagna with Spinach
- Best-Ever Baked Ziti
- Stuffed Manicotti
- Italian Stuffed Shells
- Classic Spaghetti and Meatballs
- Pasta alla Bolognese
- Spinach and Ricotta Cannelloni with Meat Sauce
- Pappardelle with Seasonal Vegetables
- Shrimp Fettuccine Alfredo
These are all amazing in their own right, but, in the meantime, isn't this ravioli calling your name?
There is something very special about homemade ravioli.
It is a bit of a labor of love when you make the pasta from scratch. But, the end result is so worth it.
Serve with a nice Caesar salad, warm bread, and a lovely bottle of wine. Pasta night perfection!
Every bite is simply divine!
Ready to make the best pasta dish this side of Rome? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Beef Ravioli with Tomato Sauce
Video
Ingredients
For the Ravioli
- 1 lb fresh pasta
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 lb ground beef 90% lean
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 teaspoon Italian seasoning
- ½ cup dry red wine
- 2 large eggs lightly beaten
- ½ cup Parmesan cheese grated, plus more for serving
- ¼ cup breadcrumbs plain
For the Sauce
- ¼ cup olive oil
- 4 cloves garlic minced
- 1½ lbs Roma tomatoes seeded and chopped
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoon basil fresh, chopped, plus more for garnish
Instructions
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.1 lb fresh pasta
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.2 tablespoon unsalted butter, 1 medium onion, 1 cup celery, 1 cup carrots
- 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 tablespoon in the pan. Season the meat with salt, pepper, and Italian seasoning.1 lb ground beef, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon Italian seasoning
- 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).½ cup dry red wine
- 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.2 large eggs, ½ cup Parmesan cheese, ¼ cup breadcrumbs
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.
- 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.
- 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.
- 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.
- Bring a pot of liberally salted water to a boil.
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.¼ cup olive oil, 4 cloves garlic, 1½ lbs Roma tomatoes
- Season with salt, pepper, and fresh basil.1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 tablespoon basil
Finish the Dish
- Carefully place the prepared ravioli into the boiling water. Cook for about 3 to 4 minutes. Carefully drain.
- Divide the ravioli among plates, top with the sauce and additional freshly grated parmesan and chopped fresh basil.
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