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A close-up view of an antique bowl that is filled with a serving of homemade beef ravioli that is topped with a tomato sauce, shredded parmesan cheese, and chopped basil.

Homemade Beef Ravioli with Tomato Sauce

Course: Appetizer / Entree
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 30 minutes
Pasta making: 1 hour
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 487kcal
Author: Kris Longwell
Homemade ravioli is pasta perfection. Making the pasta from scratch isn't difficult and puts this dish over the top. The beef filling and the simple tomato sauce can be made in advance. The ravioli can be assembled up to 2 hours in advance. Cook the ravioli just before serving. Pasta perfection!
Print Recipe

Equipment

Ingredients

For the Ravioli

  • 1 lb fresh pasta
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 lb ground beef 90% lean
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoon Italian seasoning
  • ½ cup dry red wine
  • 2 large eggs lightly beaten
  • ½ cup Parmesan cheese grated, plus more for serving
  • ¼ cup breadcrumbs plain

For the Sauce

  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1½ lbs Roma tomatoes seeded and chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon basil fresh, chopped, plus more for garnish

Instructions

Do Ahead (up to 2 hours)

  • Make the pasta sheets. Sprinkle with semolina flour or cornmeal. Keep on a large baking sheet covered with a lightly damp kitchen towel.
    1 lb fresh pasta

Make the Beef Filling

  • Melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrots and sauté until soft, about 5 to 7 minutes.
    2 tablespoon unsalted butter, 1 medium onion, 1 cup celery, 1 cup carrots
  • Add the beef and break it up with a wooden spatula or spoon. Cook until no longer pink. Safely discard of most of any rendered grease, leaving about 1 tablespoon in the pan. Season the meat with salt, pepper, and Italian seasoning.
    1 lb ground beef, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon Italian seasoning
  • Stir in the red wine and simmer until almost all the liquid has evaporated. Remove from heat and let cool slightly (at least 15 minutes).
    ½ cup dry red wine
  • Carefully transfer the meat mixture to a food processor. Add the eggs, cheese, and breadcrumbs. Purée until smooth. Transfer to a bowl and set aside.
    2 large eggs, ½ cup Parmesan cheese, ¼ cup breadcrumbs

Assemble the Ravioli

  • Lay a pasta sheet on a lightly floured surface. Fold the sheet over, lengthwise, halfway, and then open it back up. This will help you keep an eye on where the center of the sheet of pasta is. Each pasta sheet should be about 4 inches wide.
  • Beginning about 1 inch from one of the short ends, place teaspoons of the filling about 1 inch apart in a straight row down the center of one side of the fold. Dip a pastry brush in water (or your fingertip) and lightly brush water around each mound of the filling.
  • Fold the dough over the filling, molding it around the filling to press out any air pockets. Use your fingertips and firmly press the edges of the dough together to seal.
  • Use a fluted pastry wheel (or a sharp knife) to cut between the mounds of filling. Separate the squares and place, without touching, in a single layer on a floured baking sheet. Cover with a lightly damp kitchen towel. You can cook them immediately, or, keep them covered for up to 2 hours.
  • Bring a pot of liberally salted water to a boil.

Make the Tomato Sauce

  • Heat the oil in a saucepan over medium heat. Add the minced garlic and sauté for several minutes. Add the tomatoes and cook, stirring often, and pressing on the tomatoes occasionally, for about 7 minutes.
    ¼ cup olive oil, 4 cloves garlic, 1½ lbs Roma tomatoes
  • Season with salt, pepper, and fresh basil.
    1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 tablespoon basil

Finish the Dish

  • Carefully place the prepared ravioli into the boiling water. Cook for about 3 to 4 minutes. Carefully drain.
  • Divide the ravioli among plates, top with the sauce and additional freshly grated parmesan and chopped fresh basil.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Depending on how much pasta you prepare, you may have extra beef filling. It's wonderful when used in stuffed manicotti, too. It freezes perfectly for up to several months. 
The beef filling and sauce can be made up to 24 hours in advance. 
Leftovers will keep covered in the fridge for several days. However, the ravioli is best served fresh. 

Nutrition

Calories: 487kcal | Carbohydrates: 83g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 280mg | Sodium: 798mg | Potassium: 1216mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7410IU | Vitamin C: 29mg | Calcium: 284mg | Iron: 8mg