How to Make Easy Homemade Beef and Ricotta Ravioli - A Step-by-Step Guide

There is something incredibly satisfying about making your own pasta from scratch. The process of mixing and kneading the dough, rolling it out, and filling it with delicious ingredients is a labor of love that results in a truly spectacular dish. And when it comes to homemade pasta, few things are as satisfying as a batch of freshly made beef and ricotta ravioli.

This recipe for Easy Homemade Beef and Ricotta Ravioli is a perfect introduction to the art of making your own pasta. The ...

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Ingredients

  • ½ pound ground beef
  • ¼ medium onion, chopped
  • 3 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • 3 tablespoons finely chopped fresh parsley
  • 1 large egg
  • 1 tablespoon all-purpose flour, or as needed
  • 30 wonton wrappers
  • 1 large egg yolk, beaten

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 3
  • Yield: 15 ravioli

  • Combine ground beef, onion, garlic, salt, and pepper in a skillet over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain off excess fat.
  • Transfer beef mixture to a large bowl; mix in ricotta cheese, Parmesan cheese, parsley, and egg until thoroughly combined.
  • Line a baking sheet with parchment paper and lightly dust with flour. Place 15 wonton wrappers onto a lightly floured surface.
  • Spoon about 1 tablespoon filling into the center of a wrapper. Dip your index finger into beaten egg yolk and smear a light coating of yolk all around the edge of the wrapper. Place an unfilled wrapper on top of the filling and lightly press the two wrappers together. Pick up the ravioli gently in your hand and pinch the edges together tightly, squeezing out any air. Seal and crimp the edges with a fork, then place onto the prepared parchment paper. Repeat to make remaining ravioli.
  • Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain and serve.
  • Nutrition

    641 cal.

    • Total Fat: 26g
    • Saturated Fat: 13g
    • Cholesterol: 232mg
    • Sodium: 821mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 43g
    • Vitamin C: 7mg
    • Calcium: 542mg
    • Iron: 5mg
    • Potassium: 479mg