Italian Beef Ravioli: A Weeknight Comfort Dish for Busy Families

This Italian Beef Ravioli blends tender beef, creamy ricotta, and sharp Parmesan inside fresh pasta pockets. The filling is savory and well-seasoned; the pasta is soft with a slight chew. Paired with warm marinara, it’s rich, comforting, and easy to love. This dish will make your kitchen smell like heaven on a rainy day.

Top reasons to make it:

• It’s a family-friendly comfort meal.
• It uses simple pantry ingredients and basic kitchen tools.
• It works great for meal prepping and freezing.

Why You’ll Love This Recipe

• Ready in about an hour if you make the dough and filling at once.
• Uses pantry staples you likely already have.
• Freezes well so you can cook once and eat twice.
• Comforting, filling, and perfect for busy weeknights (similar cozy hits include beef macaroni soup).

Ingredients

For the Pasta Dough

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Filling

• 1 pound ground beef
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For Serving

• Marinara sauce for serving of Italian Beef Ravioli

Step-by-Step Instructions of Italian Beef Ravioli

1. Mix the dough: Combine flour and salt on a clean surface. Make a well, add eggs and olive oil, and mix until a dough forms. Knead 5–7 minutes until smooth. Wrap and rest 20 minutes.
2. Cook the beef: Brown the ground beef in a skillet over medium heat, breaking it up. Drain excess fat. Season with Italian seasoning, salt, and pepper. Let cool slightly.
3. Make the filling: Stir ricotta and Parmesan into the cooled beef. Taste and adjust salt and pepper. The mixture should be firm enough to hold shape.
4. Roll the dough: Divide dough into 2 pieces. Roll each piece thinly with a rolling pin or pasta machine into long sheets. Dust with flour to prevent sticking.
5. Form the ravioli: Place teaspoon-sized mounds of filling about 1–1.5 inches apart on one sheet. Brush water around each mound, lay another sheet on top, and press around mounds to seal. Cut into squares or use a ravioli cutter. Press edges with a fork to ensure a tight seal.
6. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking 3–4 minutes or until they float and are tender. Remove with a slotted spoon.
7. Serve: Warm marinara sauce. Place cooked ravioli in bowls and spoon sauce over top. Sprinkle extra Parmesan if desired.

Tips for Success

• Chill the filled ravioli on a tray for 10–15 minutes before cooking to help them hold their shape.
• Don’t overfill small mounds prevent bursts while boiling.
• Use plenty of flour on the work surface and between sheets to keep pasta from sticking.

Substitutions & Variations of Italian Beef Ravioli

To Make It Vegan/Gluten-Free:

• For vegan: Use plant-based ground “beef” and vegan ricotta (or blended tofu with nutritional yeast). Swap Parmesan for vegan Parmesan.
• For gluten-free: Use a gluten-free all-purpose flour blend for the dough or buy gluten-free wonton wrappers to form pockets.

Variations:

• Add finely chopped spinach or sautéed mushrooms to the filling for more veggies.
• Stir in red pepper flakes for a spicier filling.
• Swap ricotta for mascarpone for a richer, silkier texture.

Storage Instructions of Italian Beef Ravioli

Refrigerator: Store cooked ravioli in an airtight container for up to 3–4 days. Add sauce separately if possible.
Freezer: Freeze uncooked, tray-chilled ravioli on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a minute or two to the boiling time.
Make-Ahead: Assemble ravioli and freeze before cooking. You can also make the filling and dough a day ahead and refrigerate separately.

Frequently Asked Questions (FAQ) of Italian Beef Ravioli

Can I use store-bought pasta sheets or wrappers?
Yes. Store-bought sheets or wonton wrappers save time and work well just adjust filling size.

How do I stop ravioli from leaking?
Make sure edges are dry and press firmly when sealing. A little water or beaten egg around the edge helps glue the sheets together.

Can I bake these instead of boiling?
Yes. Layer boiled or par-cooked ravioli in a baking dish with sauce and cheese, then bake at 375°F (190°C) for 15–20 minutes until bubbly.

Final Thoughts

Italian Beef Ravioli is a comforting, homemade meal that fits into busy lives easy to make, freezer-friendly, and loved by kids and adults alike. Give this recipe a try and see how a little work in the kitchen pays off with big, cozy flavors. If you make it, please leave a comment and a star rating so others can find this family favorite.

Italian Beef Ravioli

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A cozy dinner that feels homemade while being quick to prepare, featuring beef, creamy ricotta, and Parmesan inside fresh pasta pockets.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 pound ground beef
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Marinara sauce for serving

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Instructions

1. Combine flour and salt on a clean surface. Make a well, add eggs and olive oil, and mix until a dough forms. Knead for 5–7 minutes until smooth. Wrap and rest for 20 minutes.
2. Brown ground beef in a skillet over medium heat, breaking it up. Drain excess fat. Season with Italian seasoning, salt, and pepper. Let cool slightly.
3. Stir ricotta and Parmesan into the cooled beef. Adjust salt and pepper to taste.
4. Divide the dough into 2 pieces. Roll each piece thinly with a rolling pin or pasta machine into long sheets.
5. Place teaspoon-sized mounds of filling about 1–1.5 inches apart on one sheet. Brush water around each mound, lay another sheet on top, and press around mounds to seal. Cut into squares or use a ravioli cutter.
6. Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for 3–4 minutes or until they float and are tender. Remove with a slotted spoon.
7. Serve with warm marinara sauce on top and sprinkle with extra Parmesan if desired.

Notes

Chill the filled ravioli on a tray for 10–15 minutes before cooking for shape retention. Avoid overfilling to prevent bursts while boiling.

• Author: soukaina
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Non-Vegetarian