Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Stir ricotta and Parmesan into the cooled beef. Adjust salt and pepper to taste.
- Divide the dough into 2 pieces. Roll each piece thinly with a rolling pin or pasta machine into long sheets.
- 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.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Non-Vegetarian