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Beef and Cheese Ravioli

Beef and Cheese Ravioli

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  • Fresh Pasta Dough
  • 1 lb Ground beef
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried basil
  • 1/8 tsp Ground rosemary
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt
  • 1/3 cup Parmesan cheese, grated
  • 1/3 Romano cheese, grated
  • 1/3 cup Mozzarella cheese, shredded
  • 1/3 cup Ricotta cheese


  1. Follow this Fresh Pasta recipe to prepare dough for ravioli.
  2. Sauté the beef in a pan over medium heat until cooked through.
  3. Turn heat down to medium-low. Stir in all the herbs and spices and gently heat for a few minutes.
  4. Place cooked meat into a mixing bowl and let cool.
  5. Mix all of the cheeses into the cooled meat. It should be dense and holds together when you form a ball.
  6. Cut prepared pasta dough into 2 pieces. Set the rollers of a pasta machine to the widest setting. Gently flatten one piece of dough into a rectangle and feed it through the rollers 8 – 10 times, folding it in half after each time.
  7. Turn dial down one setting and feed the same piece through the rollers. Repeat the process until you get to the second to last setting.
  8. Put the flattened sheet of pasta on a floured work surface. Place 1 tsp of filling, 2 inches apart along one half of the sheet. Fold dough in half over the mounds of filling, gently pressing around each to release air.
  9. Using a ravioli cutter, cut between the mounds and place the cut ravioli on a baking sheet dusted with corn meal.
  10. Repeat process with the second piece of dough and remaining filling.
  11. Bring a pot of water to a boil and cook ravioli until they float.
  12. Drain and serve immediately.


Recipe adapted from