Homemade Beef Ravioli with Tomato Sauce

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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!

A close-up view of an antique bowl that is filled with a serving of homemade beef ravioli that is topped with a tomato sauce, shredded parmesan cheese, and chopped basil.

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.

A straight-on view of a cooked ground beef mixture combined with sautéed onions, carrots, celery, and simmered with red wine.

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.

Three images with the first being a meat mixture being spoon onto a strip of a rectangular strip of homemade pasta, and then a pasty cutter being used to cut the uncooked ravioli into individual pieces and then all the ravioli on a floured baking pan.

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.

A ladle being used to transfer a tomato sauce onto a pile of cooked homemade beef ravioli in an antique bowl.

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!

These are all amazing in their own right, but, in the meantime, isn’t this ravioli calling your name?

A straight-on view of two antique bowls that are each filled with a serving of homemade beef ravioli with tomato sauce and grated parmesan cheese.

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!

A close-up view of homemade beef ravioli that is on a white plate with a bite take from one ravioli with the beef interior revealed.

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!

A close-up view of an antique bowl that is filled with a serving of homemade beef ravioli that is topped with a tomato sauce, shredded parmesan cheese, and chopped basil.

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!
Print Pin Rate
Course: Appetizer / Entree
Cuisine: Italian
Keyword: beef ravioli recipe, how to make ravioli
Prep Time: 20 minutes
Cook Time: 30 minutes
Pasta making: 1 hour
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 487kcal

Ingredients

For the Ravioli

  • 1 lb fresh pasta
  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 lb ground beef 90% lean
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 2 tsp 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
  • lbs Roma tomatoes seeded and chopped
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 2 tbsp 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 tbsp 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 tbsp in the pan. Season the meat with salt, pepper, and Italian seasoning.
    1 lb ground beef, 1 tsp Kosher salt, ½ tsp black pepper, 2 tsp 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 tsp Kosher salt, ½ tsp black pepper, 2 tbsp 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.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Depending on how much pasta you prepare, you may have extra beef filling. It's wonderful when used in stuffed manicotti, too. It freezes perfectly for up to several months. 
The beef filling and sauce can be made up to 24 hours in advance. 
Leftovers will keep covered in the fridge for several days. However, the ravioli is best served fresh. 

Nutrition

Calories: 487kcal | Carbohydrates: 83g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 280mg | Sodium: 798mg | Potassium: 1216mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7410IU | Vitamin C: 29mg | Calcium: 284mg | Iron: 8mg
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