Best 2 Easy Homemade Beef And Ricotta Ravioli Recipes

HOMEMADE BEEF AND RICOTTA-FILLED RAVIOLI

Steps:

• Follow the recipe by clicking here.
• Form disks of 2.5 inches
• Place the ground beef, garlic into a skillet over medium heat.
• Sprinkle it with salt and black pepper.
• Cook the beef until browned, for about 10 minutes, breaking it up into crumbles as it cooks.
• Mix the ricotta cheese, Parmigiano cheese, parsley, a pinch of powdered nutmeg, and ground beef mixture in a bowl until thoroughly combined.
• Place a small teaspoon filling into the center of each disk.
• Wet your index finger into a cup of water and spread a light layer of water along the entire edge of the disc.
• Fold it into a half-moon, closing slightly.
• Take the ravioli delicately with your hand and close the edges well.
• Finally completely seal it by pressing on the edges with a fork.
• Cook in plenty of boiled and salted water for about 6 minutes.
• Drain them well, and toss it with the sauce and a handful of Parmigiano cheese.

BEEF RAVIOLI

Steps:

• For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
• For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
• For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
• To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
• In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.