Recipe: Meat-Stuffed Ravioli

by Tammy Taylor

Last week I made a teaser comment about the homemade ravioli I recently made for supper.   I showed you then how to make the homemade pasta, but today I’ll show you how I turned those beautiful ribbons of pasta into delicious homemade ravioli for supper.

A nice meat-stuffed ravioli recipe can be made with homemade pasta - delicious! #TaylorMadeHomestead

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.

A nice meat-stuffed ravioli recipe can be made with homemade pasta - delicious! #TaylorMadeHomestead

Then I added the cooked beef and mixed it well.  I rolled out my homemade pasta and placed it in my ravioli form.  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.

A nice meat-stuffed ravioli recipe can be made with homemade pasta - delicious! #TaylorMadeHomestead

You don’t need the form to make the pasta, 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 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.

A nice meat-stuffed ravioli recipe can be made with homemade pasta - delicious! #TaylorMadeHomestead

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.  Divertiti!

Meat Stuffed Ravioli

FILLING:

  • 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
  • 10 ounces lean ground meat, browned & crumbled
  • 1/4 cup grated Parmesan cheese.

Directions:  Prepare fresh pasta as directed, rolling into approximately 8×12″ 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 2×12-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.

~TMH~

 

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34 thoughts on “Recipe: Meat-Stuffed Ravioli

  1. Rachel Osborn

    This is on my to do list! I have always want dot make my own ravioli. I didn’t forms existed – that would be handy! Thanks so much for sharing this recipe at the Family Joy linkup! Hope to see you again next Sunday!

    Reply
    1. Taylor-Made Homestead Post author

      There are fun attachments to add to your KitchenAid that make ravioli even easier, but they are expensive. You can use these inexpensive forms, or heck just roll the pasta dough flat, add scoops of filling, top with the second strip of pasta & press/cut with no form even needed. We love ravioli and it freezes beautifully too. ~TMH~

      Reply
  2. Melissa

    This looks so good and your directions make it sound easy enough. Hopefully I can pull it off! I’ll definitely be making this soon. Thanks for sharing! 🙂

    Reply
    1. Taylor-Made Homestead Post author

      Awesome Melissa, give it a try. I think you’ll love it as much as we do. ~TMH~

      Reply
  3. Elaine

    Oh Yummy!! I love ravioli!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again this week! Pinned!

    Reply
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  5. Sue

    I love ravioli. When you make some to freeze, do you doing anything to the ravioli before you put it in the freezer? Thank you.

    Reply
    1. Taylor-Made Ranch Post author

      Sue, I usually freeze the individual ravioli on a cookie sheet with nothing else on them. When they’re fully frozen I transfer them to freezer bags but this keeps them all separate when frozen so I can pull out as many or as few as I want. When I thaw them out & heat them up for another meal later, I usually put a dollop of marinara sauce & a sprinkling of Parmesan on them – they’re delicious! ~TMR~

      Reply
  6. Michelle in Missouri

    My family grew up eating “tutas” for special occasions. We were always told that was the Italian word for “chicken butts” because the shapes do indeed look like a chicken butt! Basically it is a ravioli shaped like a tortellini. Those shapes are so hard to perfect, so my amazing uncle uses the family recipe for the filling and makes them into ravioli shapes. My girls and I tried to make them, and it was a failure! Maybe we should try making them into raviolis!

    Reply
  7. Amber @ Sooner Surrender

    This is definitely something I want to try, and soon!!! I’ve been following your blog for some time, but I saw this post from the In and Out of the Kitchen Link Party #52. I’m so glad that pasta is appreciated in this household because it’s so easy, and freezes. 🙂 -Amber

    Reply
    1. Taylor-Made Ranch Post author

      Oh yes Amber, I always enjoy the ravioli on day 1 & freeze the rest. Sure makes for a quick, easy homemade meal later when you can pull it out of the freezer. ~TMR~

      Reply
  8. Felecia Cofield

    I’m so glad you posted this! I have one of those ravioli forms but I have never used it! Now I’m inspired to do so! Thanks for sharing! They look delicious! Blessings from Bama!

    Reply
  9. Pingback: Solar Cooking: Homemade Marinara Sauce #TaylorMadeRanch

  10. Jenny

    Oh this looks so good. My husband is Italian and loves his pasta. We’ll have to give this a try. Thanks for linking up to the HomeAcre Hop! http://wp.me/p2urYY-14z

    Reply
  11. Mary@Back to the Basics!

    Okay, this might need to be my next project! Looks amazing! Thanks for sharing at the Creative Home & Garden Hop. Looking forward to seeing what you share this week. http://back2basichealth.blogspot.com/2013/08/the-creative-home-garden-hop-3.html

    Reply
  12. Linda @ A La Carte

    I love it when you share your great recipes with us. Thanks for once again inspiring us at TTF! Linda

    Reply
  13. Ruth @ Living Well Spending Less

    Oh, this recipe looks delicious!! Thank you for sharing and thank you for linking up to Thrifty Thursday!

    Reply
  14. Taylor-Made Ranch Post author

    Thanks Sandra. We surely enjoy it and it made enough to enjoy a few more times! ~TMR~

    Reply
  15. Taylor-Made Ranch Post author

    Heather, my ravioli didn’t really take that long to make – pasta and all. And the beauty is that it made enough for me to freeze so we’ll be enjoying it again soon, but next time will just be thaw, heat, top with sauce & and sprinkle of cheese – EAT! LOL. ~TMR~

    Reply
  16. Heather M

    You should read my post on my experience with my ravioli form sometime…..Haha. I love homemade ravioli if I’m not the one making it, and I rarely ever hate making something. Now I need to go make my own again. *SIGH* Thank you for linking up with us for Fabulously Frugal Thursday.

    Reply
  17. Lynn H @ Turnips 2 Tangerines

    Great recipe! Looks delicious~ Stopping by from Wonderful Wednesday~ Lynn @ Turnips 2 Tangerines

    Reply
  18. Sue

    Yum! I’ve always wanted to try making my own and you just might have inspired me to give it a try! Thanks for sharing. We got it pinned to check it out again later! Sue @ thet2women.com

    Reply
  19. Candy C.

    Wow, I’m impressed! Looks yummy! I so wish my hubby would eat more pasta but he just doesn’t care for it. (sigh)

    Reply
    1. Taylor-Made Ranch Post author

      That’s a shame Candy, RancherMan & I love this ravioli, and it freezes beautifully for future meals as well. ~TMR~

      Reply
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