Ravioli with meat milling

Ravioli with meat filling

Ravioli, a recipe undeniably associated with sunny Italy. No wonder chefs from all over the world have fallen in love with this recipe. You’ll quickly join this group!

Ingredients – the dough

  • durum wheat flour – 500 g
  • eggs – 3 pcs
  • olive oil – 20 ml
  • water – 15 ml
  • salt – 1.5 g

Ingredients the filling:

  • ground pork – 300 g
  • parmesan cheese – 120 g
  • wheat flour – 40 g
  • olive oil – 20 ml
  • onion – 1 pc
  • garlic clove – 2 pcs
  • egg – 1 pc
  • salt – 1.5 g
  • black pepper – 1 g
  • fresh basil – 2 sprigs

Ingredients – the sauce

  • zucchini – 1 pc
  • white wine – 100 ml
  • butter – 30 g
  • olive oil – 20 g
  • garlic clove – 2 pcs
  • cherry tomatoes – 10 pcs


Sift the flour into a large bowl and add all the dry ingredients for making the dumplings. Mix them. Add eggs and olive oil to the bowl. Gently knead the dough until the ingredients are well combined. If the dough is too dry, you can add a little water; if it’s too sticky, add a bit more flour.

On a floured surface, place the dough and knead it again for 5-6 minutes until it stops being sticky. Form it into a ball and wrap it with plastic wrap. Let it rest for 40 minutes. This is a good time to prepare the filling. Remove the dough from the plastic wrap and roll it out thinly. Divide the dough into equal rectangles.

Peel and finely chop the onion and garlic. In a pan, sauté the garlic and onion in a bit of olive oil. Once the vegetables are golden brown, add the meat. Season with salt and pepper, stir, and sauté for a few minutes. Grate the Parmesan cheese. Let the meat cool, then add Parmesan, egg, and fresh herbs. Mix well. On each rectangle of dough, place a teaspoon of filling (on one half), then cover it with another rectangle, creating a square dumpling. Once you’ve filled all the dumplings, press the edges with a fork to seal them.

Bring 1.5 liters of water to a boil in a pot. Once boiling, add salt and then add the dumplings one by one. Cook for 4-5 minutes until they start to float to the top. After cooking, reserve a bit of water in a cup, then drain the dumplings and set aside.

Wash the zucchini and cut it into half-moons. Peel and finely chop the garlic. Cut the cherry tomatoes in half. In a deep pan, heat olive oil and butter. Add the vegetables and season lightly. Once the vegetables start to brown, add the wine and let it reduce for a moment. Towards the end of cooking, add the pasta water. Stir and cook for 4-5 minutes.

Towards the end of cooking, add the ravioli and let them simmer for a moment. Serve the ravioli with sauce on plates and sprinkle with cheese or herbs. Enjoy!

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