Homemade Beef and Pork Ravioli with Spinach Filling
Fresh pasta ravioli stuffed with seasoned ground beef, pork, and veal (or chicken) combined with spinach, cream cheese, and Romano. The dough is rolled thin by hand or pasta machine, filled using a ravioli tray, sealed with egg wash, and boiled until tender. Serve with marinara or preferred sauce.
Ingredients
- 1 lb ground beef
- ¼ cup seasoned bread crumbs
- 3 tablespoons parmesan cheese
- 2 eggschicken1:1poultry
source offers substitution
- ½ teaspoon oregano
- ½ teaspoon basil
- ⅛ cup beef broth
- 1 tablespoon parsley flakes
- 1 clove garlic, minced
- ⅛ cup onion, chopped
- ¼ teaspoon pepper
- 3 cups flour
- ¼ teaspoon salt
- ⅓ cup water
- 1 ½ lbs ground pork
- 1 ½ lbs ground vealchicken1:1poultry
source offers substitution
- 1 10 ounce package chopped spinach, cooked and well-drained
- 1 8 ounce package cream cheese
- 1 cup romano cheeseparmesan1:1dairy
source lists both as acceptable
- 2 eggs slightly beaten
- clove(optional)
- cooking oil
- salt, for seasoning
- butter, for sauteing option 2
Instructions
- 1
Make pasta dough; let rest at room temperature before use (can be prepared a day ahead)
- 2
Brown ground beef in skillet, drain fat, and cool
- 3
Process garlic and onion very fine in food processor
- 4
Add cooked beef, cheese, parsley, basil, oregano, salt, and pepper; mix well and refrigerate
- 5
For option 2: saute meats in butter with salt; use meat grinder; combine all filling ingredients in bowl and refrigerate several hours or overnight
- 6
Divide dough into 8 pieces
- 7
Roll one piece at a time on floured surface as thin as possible, or use pasta machine to 1/16 inch thickness
- 8
Flour ravioli tray lightly to prevent sticking
- 9
Place first dough sheet across tray and fill each cavity with meat mixture
- 10
Place second dough sheet on top and seal sides with rolling pin
- 11
Flip tray upside down so ravioli fall out
- 12
Brush ravioli with egg wash (1 egg whisked with 1/4 cup milk)
- 13
Bring 4 to 6 cups water to boil in large pot with 1 tablespoon cooking oil
- 14
Boil ravioli for 10 to 12 minutes
- 15
Serve with spaghetti sauce
Tips
Dough can be made a day ahead; bring to room temperature before rolling
Meat filling benefits from chilling several hours or overnight before assembly
Pasta machine reduces rolling time to 2-3 minutes per sheet
Egg wash seals ravioli edges and creates cohesion between dough layers
Good to Know
Cooked ravioli refrigerate up to 3 days; freeze uncooked ravioli on tray before bagging for up to 3 months
Pasta dough 1 day ahead. Filling 1 day ahead. Ravioli assembled and frozen uncooked
Hot with marinara, meat sauce, or preferred spaghetti sauce
Common Mistakes
Do not skip cooling cooked beef before processing to avoid breaking food processor blade
Do not skip draining spinach thoroughly to avoid watery filling
Do not roll dough too thick to avoid tough, chewy ravioli texture
Do not skip egg wash seal to avoid ravioli opening during boiling
Substitutions
Dairy-Free Swaps
General Alternatives
source offers substitution