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Homemade Ravioli

July 10, 2008

While there are many delicious foods in the Italian culinary cookbook, nothing compares to homemade ravioli. It’s comfort food and luxury dining all in one amazing bite. It’s a complete meal in and of itself–with vegetables, meat, and dairy. And it’s totally worth the hours spent in the kitchen, rolling the dough and filling it with the pre-made stuffing. I’ve provided the recipe for the homemade, rolled pasta (which can be used to make ravioli, tortellini, lasagna, or even your own tagliatelle) and the filling my family typically makes.

** Just a note before getting started: You will need specific kitchen tools for making homemade ravioli. These include a meat grinder (if using my ravioli filling recipe), a pasta machine, and a ravioli tray (if you choose to use this).

Ravioli Filling


1 lb. steak

2 Italian sausage links (no fennel)

2-3 chicken breasts

3 slices mortadella

1 lb. bag frozen spinach

1 ½ cups Parmesan cheese

1 teaspoon nutmeg

Pinch of salt

1/8 ground pepper

1-2 eggs


  1. Cook steak, sausage links, and chicken breast in oven or on stove top.
  2. Grind meat in meat grinder. Place ground up steak, sausage, chicken, and mortadella in large bowl.
  3. Defrost and drain the spinach before adding it to the bowl with the ground meat.
  4. Add Parmesan cheese, nutmeg, salt, and pepper to taste. More or less than the quantity provided may be needed depending on how flavorful the meat is.
  5. Once you have the right balance of flavors, place in the refrigerator until your pasta is ready to be stuffed.

Homemade Egg Pasta


1 ¾ cup of flour

Pinch of salt

1 Tablespoon olive oil

1 egg

3-4 Tablespoons water


  1. Mix together flour, salt, olive oil, and egg.
  2. Add water until dough is the right consistency (little, tiny crumbles that will stick together when mashed together).
  3. Using a rolling pin and board, roll out a handful of dough into a ¼ inch thick oval that will fit through the pasta machine.
  4. You want your pasta machine setting to be at the lowest (thickest) setting. Pass the dough through once on the first setting before moving the setting up and passing the pasta through again. I like to take one pass through settings 1 through 5, and two passes through setting 6 to ensure that the pasta is thin.


For making the ravioli, lay the pasta on the counter or board. I prefer to use a ravioli tray rather than creating free-form ravioli but either method works. If you are using a tray, dust your tray with flour before placing the pasta over the tray.

Begin filling each square with your filling. Don’t overstuff each square. You don’t want any spilling out, so make sure it doesn’t reach above the top of the tray.

Once all the squares are filled, fold the extra pasta over the squares. Using a rolling pin, firmly press the dough together before flipping the tin and separating each square.

You can either freeze the ravioli for enjoying later or immediately plop them into a boil pot to enjoy right away. This particular ravioli and filling tastes great with a Bolognese sauce!


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