Nonna's Homemade Ravioli

Ingredients

• As neededExtra-virgin olive oil
• 907 g (2 pounds)Beef, twice ground
• 227 g (1/2 pound)Veal, twice ground
• 227 g (1/2 pound)Pork, twice ground
• 75 g (1/2 cup)Finely chopped onion
• 50 g (1/2 cup)Finely chopped celery
• 1 tablespoonCrushed garlic
• To tasteSalt and pepper
• 907 g (32 ounces)Chopped frozen spinach, thawed and pressed dry
• 454 g (16 ounces)Ricotta cheese
• 2Eggs, lightly beaten
• 190 g (1 3/4 cups)Breadcrumbs
• 16 g (2 tablespoons)Plain flour
• 50 g (1/2 cup)Grated cheese
• 1 teaspoonNutmeg
• 3Eggs
• 375 g (3 cups)Plain flour
• 120 ml (1/2 cup)Water, or a mixture of water and milk
• 1 tablespoonVegetable oil

Instructions

1. 1

   Cook the filling

   Heat olive oil in a large frying pan. Brown the beef, veal, pork, onion, celery and garlic together until the meat is cooked, then season with salt and pepper. Leave the mixture to cool, then mix in the spinach, ricotta, 2 beaten eggs, breadcrumbs, 2 tablespoons flour, grated cheese, nutmeg and more salt and pepper to taste. Let the filling reach room temperature before using it.

2. 2

   Make the dough

   Put the 375 g flour, 3 eggs, water and vegetable oil in a stand mixer. Mix with the paddle attachment on low for 1–2 minutes, then switch to the dough hook and knead for 5–10 minutes, until silky. Move the dough to a board rubbed with a few drops of vegetable oil, rub a little more oil over its surface, cover with a large upturned bowl and leave to rest for 10–20 minutes.

3. 3

   Shape the ravioli

   Cut the dough into 8 pieces, then cut into 14–16 pieces. Pass the dough through a pasta maker, lay it on ravioli forms and add the filling, covering it with a second sheet of dough. Arrange the finished ravioli in a single layer on a lightly floured baking sheet lined with waxed paper, and dust their tops lightly with flour. Cook straight away or freeze for Christmas dinner.

What are homemade ravioli?

Ravioli are filled pasta parcels associated with Italian cooking, with dough enclosing a savoury filling. This family-style version uses a substantial mixture of ground meats, spinach and ricotta.

The recipe’s appeal is the contrast between tender pasta and a rich, well-seasoned centre. The filling and dough are described here, while the exact shaping technique depends on the pasta maker and ravioli forms you have.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 15g protein, 34g carbs, 10g fat.

The pasta dough and breadcrumbs contribute much of the carbohydrate, while the meat, ricotta and eggs provide protein. The meats, cheese and olive oil contribute fat; serve with vegetables or salad to add freshness and balance the plate.

Build a balanced filling

Meat base: Browning beef, veal and pork with onion, celery and garlic gives the filling its savoury foundation. Cook the meat through before combining it with the other ingredients.

Greens and cheese: Pressing the thawed spinach dry helps prevent excess moisture in the mixture. Ricotta, grated cheese, breadcrumbs and egg bind the filling, while nutmeg adds a warm seasoning note.

Cool the filling before shaping

Temperature: Leave the browned meat mixture to cool before stirring in the spinach, ricotta and remaining filling ingredients. The finished mixture should also be at room temperature before it goes into the pasta.

Consistency: A filling that holds together is easier to portion onto pasta sheets. If the spinach is still wet, press it more firmly before mixing it in.

Knead until silky

Mixing: Start with the paddle attachment on low for 1–2 minutes to bring the flour, eggs, water and oil together. Then use the dough hook for the stated 5–10 minutes of kneading.

Resting: The dough rests for 10–20 minutes under an upturned bowl after being lightly oiled. This pause is part of the method before the dough is divided and passed through the pasta maker.

Shape and seal carefully

Pasta sheets: Roll the dough through your pasta maker and lay it on the ravioli forms. Add filling, then cover with a second sheet of dough as directed by your equipment.

Spacing: Set the finished ravioli in a single layer on the lined, lightly floured baking sheet and dust the tops with flour. The recipe leaves the precise forming technique to the maker and materials being used.

Cook now or freeze

Timing: The stated total time is 60 minutes, though shaping a batch of this size will depend on your tools and pace. Have the lined tray ready so the shaped ravioli can be laid out without stacking.

Make ahead: The recipe says to cook the ravioli immediately or freeze them for a later meal. Arrange them in a single layer on the tray as instructed.

Serving ideas

Sauce: Serve the ravioli with a sauce that complements the savoury meat and cheese filling without overwhelming it. Keep the sauce ready for serving rather than mixing it into the uncooked filling.

On the plate: A simple vegetable side or salad adds freshness alongside this hearty pasta. Serve the ravioli promptly after cooking for the best texture.

Recipe notes & tips

• Press the thawed spinach dry before measuring it into the filling.
• Let the meat mixture cool before combining it with the ricotta and eggs.
• Use the dough hook for the full 5–10 minutes stated in the method.
• Rest the oiled dough under an upturned bowl for 10–20 minutes.
• Arrange finished ravioli in a single layer so they do not get crushed or stick together.

Variations

• Change the greens: Use another well-drained leafy green in place of spinach.
• Adjust the cheese: Choose a grated cheese you enjoy with the meat and ricotta filling.
• Season to taste: Fine-tune the salt, pepper and nutmeg before filling the pasta.
• Use milk in the dough: Replace some or all of the water with milk, as the recipe allows.
• Make a smaller batch: Divide the ingredients proportionally if you do not need the full yield.

Common mistakes to avoid

• Wet spinach: Press it thoroughly dry so excess liquid does not loosen the filling.
• Hot filling: Cool the meat mixture before adding the ricotta and eggs.
• Under-kneaded dough: Use the dough hook for 5–10 minutes, until the dough is silky.
• Skipping the rest: Cover the oiled dough and leave it for 10–20 minutes before rolling.
• Crowded tray: Place ravioli in a single layer on the lined, lightly floured baking sheet.

How to store

The recipe recommends freezing the ravioli for a later meal, including Christmas dinner. Arrange them in a single layer on a lightly floured, waxed-paper-lined baking sheet before freezing; the recipe does not specify a storage duration or reheating method.

Frequently asked questions