by Texas Homesteader
It’s nice to make homemade ravioli for supper. I typically make a quick ribbon of homemade pasta, and then turn those beautiful ribbons of pasta into delicious homemade ravioli for supper.
Making the Ravioli Filling
First I cooked & crumbled some ground meat. I added chopped onions and Italian seasoning to the meat as it was browning. Then I drained the meat & set it aside.
In another bowl I prepared the filling by stirring together an egg, a slice of bread chopped into soft bread crumbs, two tablespoons dry red wine, one minced clove of garlic, 1/4 teaspoon Italian seasoning and salt & pepper. Then I added the cooked beef and mixed it well.
Forming The Ravioli
I rolled out my homemade pasta and placed it in my ravioli form. Then I placed a portion of the filling mixture into each ravioli well and topped with a second ribbon of pasta. With a pasta roller I scored the pasta and removed each ravioli from the form.
You don’t need a special form to make the pasta though. You can place 1 ribbon of pasta on your counter and place 1 tablespoon of filling mixture on the ribbon every 2 inches, beginning 1 inch from the end of one of the pieces.
Take the second ribbon of pasta and place it over the top of the filling. Press the pasta together between the meat squares. Use a sharp knife to cut between the ravioli and press the edges down firmly again to seal.
Meanwhile in a large saucepan bring 3 quarts of water and 1 tablespoon of salt to boiling. Add the ravioli and boil to al dente, about 8 minutes.
Remove cooked ravioli with slotted spoon into greased casserole dish, keeping warm while cooking remaining ravioli. Spoon pasta sauce over hot cooked ravioli and sprinkle with Parmesan cheese.
Serve immediately. Bon Appetit!
Meat Stuffed Ravioli
- 2 portions homemade pasta
- 2 cups spaghetti sauce
- 10 ounces lean ground meat browned & crumbled
- 1 beaten egg
- 1 slice bread cubed into soft breadcrumbs
- 2 Tablespoons dry red wine
- 1 clove garlic minced
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- 1/4 cup grated Parmesan cheese.
Directions: Prepare fresh pasta as directed, rolling into approximately 8x12" rectangles. Cover & set aside.
For filling: In a large mixing bowl stir together egg, bread crumbs, wine, garlic, seasoning & salt and pepper. Add cooked & crumbled beef and mix well.
To Make Ravioli: Cut each portion of pasta into four 2x12-inch strips. Brush one side of one strip with water. place 1 ribbon of pasta on your counter and place 1 tablespoon of filling mixture on the ribbon every 2 inches, beginning 1 inch from the end of one of the pieces. Take the second strip of pasta and place it over the top of the filling. Press the pasta together between the meat squares. Use a sharp knife to cut between the ravioli and press the edges down firmly again to seal. Meanwhile in a large saucepan bring 3 quarts of water and 1 tablespoon of salt to boiling Add the ravioli and boil to al dente, about 8 minutes.
Want to see other Meal Ideas?
- Poor Man’s Stuffed Steak (hamburger)
- Award-Winning Cowboy Chili
- Slow-Cooker Spicy Sticky Chicken
- Cheesy Spaghetti Squash Lasagne Cooked In Its Shell
- Savory Meatloaf
- Lazy Cook’s Chile Relleno
- Hot & Hearty Cabbage Stew
- Homemade Chicken & Dumplings
- Chicken Pot Pie
- Slow Cooker Enchilada Casserole
- Meat-Stuffed Ravioli
- Homemade Pork Tamales
- Stuffed Bell Peppers
- Homemade Pasta – Only 3 Ingredients!
- Southwest Chicken w/Seasoned Brown Rice
- Homemade Tamales (includes Instant-Pot shortcut)
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