Meat Ravioli

These can be made larger and called tortelli. Ravioli or tortelli can be stuffed with numerous different ingredients.

Serves: 10Hands-on: 30 minutesTotal: 1 hour 50 minutesDifficulty: Medium

Serves: 10


  • 3 cups durum wheat (semolina) flour
  • 1⁄4 tsp. salt
  • 3 large eggs
  • 1⁄4 cup olive oil
  • 1⁄4 cup water
  • 4 thick slices crusty Italian bread (stale or toasted)
  • 3⁄4 lb. lean ground beef
  • 3⁄4 lb. lean ground pork
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄4 tsp. ground black pepper
  • 3 cloves garlic, peeled and minced
  • 1 small shallot, peeled and minced
  • 1⁄4 cup chopped parsley


  • Sift together the flour and salt into a large mixing bowl. Whisk the eggs in a small bowl. Mix the olive oil and water into the eggs.
  • Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator at least 1 hour. Allow dough to return to room temperature if it has rested in the refrigerator more than an hour.
  • Soak the bread in water, and then squeeze out all excess water.
  • In a large mixing bowl, mix together the beef, pork, cheese, pepper, garlic, shallot, and bread.
  • Roll out the pasta dough on a floured surface into sheets about 1⁄2 inch thick. Cut into two equal rectangles. Trace 3-inch squares onto one of the rectangles. Spoon a teaspoonful of the meat mixture onto the centers of the squares. Lightly paint the outer edge of the squares with a tiny amount of water. Place the other pasta sheet over the top and gently seal around the squares by pressing closed with your fingers. Cut out the squares.
  • Bring a large pot of water to a slow boil. Add the pasta, and cook for about 20 minutes. Drain. Top with parsley to serve.