My grandmother made this when I was young. Just found her old recipe book with it in it.
This is just like my Italian grandmother's recipe. The only difference is to add a dash of nutmeg, and use 2 more eggs and omit the olive oil. She also used fresh garlic and a half an onion. It's a Christmas day tradition!
Read MoreThis is just like my Italian grandmother's recipe. The only difference is to add a dash of nutmeg, and use 2 more eggs and omit the olive oil. She also used fresh garlic and a half an onion. It's a Christmas day tradition!
This was very good. I used the larger holes on my grinder but think I'll go for the finer texture next time. I only filled enough ravioli for one meal (it was getting late) and I barely made a dent in the filling; I should have enough ravioli to freeze for several meals. Instead of garlic salt, I used fresh garlic (and salt); I also used a handful of chopped fresh parsley instead of dried. I made it with the Fresh Semolina and Egg Pasta dough recipe and served it with a vodka tomato cream sauce.
Filling is a good base to start with. I was however only able to get about 30 raviloi not 150. And I also use fresh garlic and onion. I cooked them with the ground beef. I also added some Italian seasoning.
For the last 6 months, I have been craving the Raviolis, I always ate as a child. I had no idea how to make them. I bought every frozen brand I could find and tried them all, but none was even close to my memories. I tried making from scratch, but the texture was all wrong, and my dough was so thick it was disgusting! Then my son gave me a pasta roller yesterday for Christmas, so I went online to find raviloi recipes that were made of beef and had a smoother texture. I FOUND IT with this one! I made a very small batch to start out and used the accompany pasta dough recipe. They tasted just like I remembered! I made another batch after that. I did use some sausage as a few others recommended and the olive oil. I am freezing most of them so I can eat them whenever I want with my fresh canned Marianna Sauce that tasted like my childhood. That took some trail and error, but now with my sauce readily available and this recipe, I can relive one of my favorite meals as a child. I was so excited to rate this recipe that I became a supporting member tonight. to whomever submitted this recipe, you have my deepest thanks, (but not the few lbs, I will probably gain from eating so many of them!)
Wow! This was fantastic. I have to give a caveat though. I used sausage instead of beef. Just a regular old tube of mild breakfast sausage. The recipe was perfectly sized for one recipe of pasta dough in my ravioli maker. The flavors and consistency were divine. I think I will make about 1000 of these next time and freeze them so I can eat them whenever I want. SOOOOOO GOOOOOD.
This recipe was very time consuming, but delicious - well worth the wait! We will be making it again.
This was pretty good. put in stuffed shells and topped with homemade tomato basil sauce and mozzarella cheese. Made enough filling to do two full meals, froze the second one for another time.
This recipe is very similar to mine, but I was looking for a smoother consistency. Never thought of putting it in the food processor! How simple!
so yummy! I used my food processor to grind it fine and stored it in the fridge until I was ready to roll out my pasta (5 days later).
Made a large batch of this today. After reading the reviews, I too added fresh garlic, nutmeg and 1/2 a chopped onion (which was browned with the ground beef), and fresh chopped parsley. Dough made in food processor and then run through pasta machine and put on ravioli frame. Once made, I laid them out on a cookie sheet and placed into freezer until partially frozen. Then put into a gallon sized zip lock bag. Served up with a Garlic Alfredo and Mushroom sauce. Excellent!
Maed this filling for ravioli. Easy to make and very tastey. I made a large batch to freeze. Will use again
Your grandma did good! I added a bit of garlic and onion to the meat while it was cooking but otherwise followed the recipe.
This was delicious! I sauteed some onions and used fresh garlic rather than garlic salt. Yum - this will be a favorite! We served with Spicy Vodka Sauce
My family loves this recipe! But it's just for special occasions because it takes so long to make them.
I was impressed at how tasty this was, I got about 75 mini ravioli with this but I only used 1/2 the recipe. Excellent!
This turned out awesome. My kids couldn’t get enough! I made them three days in a row all from one batch. I used my meat grinder with the finest plate and it was perfect. I made just as written except I added more spinach, probably another half of what it called for.
Great meat filling I used this meat filling for my ravioli I added chopped onion red and green bell peppers to this and of course some fresh garlic along some nutmeg oregano and basil and came out great loved the flavors thanks for sharing !
Used wonton wrappers for the pasta to speed things up. Added fresh minced onion and garlic when browning beef. Cooked at a slow boil for 4 minutes then into a tomato sauce to stay hot while cooking the rest. Loved the results! Putting the meat mixture in the food processor worked very well. Do not over process or it will be pasty.
I did a trial run for lunch and all I can say is WOW! This filling is so flavorful by itself the raviolis didn’t even need sauce. I followed the recipe exact, the only change was that I used italian seasoned breadcrumbs since I don’t have plain on hand. This is a really solid recipe that yields flavorful and light ravioli. Next time I will maybe add some onions as well. Thanks!
Thanks for posting! I have made this several times now omitting the bread crumbs and adding sautéed garlic and onion. As another person mentioned, adding a small pinch of nutmeg gives it a boost also.
Improved recipe at the end. Draining off the beef fat results in a dry, crumbly filling after cooking the ravioli, only drain half (if using 80% grass fed, or just use 90% lean). Overall bland, badly needs ricotta or some other creamy cheese. My Improved Recipe: Add 3/4 cup skim or whole ricotta. Halve-chop spinach and remove stems, leave at 1 1/2 cup (or up it to 2 cups if you don't process the spinach).
Very good. made some homemade pasta and hooked up my ravioli maker along with homemade tomato sauce from the garden tomatoes. A lot of work but I only have one word, YUM!!!!!
Awesome recipe! I used lamb instead of ground beef and my fiance can't get enough of them. I did sweat some onion before browning the meat and used my blender as i don't have a food processor, I would recommend chopping up your fresh spinach though before cooking to make it easier on your food processor or blender. haha.
this is really good, i used wonton wrappers for ravioli and it was so delicious and quick! thanks!
This was my first time making pasta from scratch. With fresh pasta, and this filling, it was fantastic!
