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Meat-stuffed Ravioli

Source: Cooking at a Glance - Pasta
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  55 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 4 main-dish servings
Using egg roll wrappers is a good way to cut down on the preparation time for this recipe. Simply substitute 48 wrappers for the pasta and cook for 6 to 8 minutes.
2 portions (8 ounces) homemade Pasta Classic
tomato sauce or 3-1/2 cups spaghetti sauce
For Filling:
1 beaten egg
3/4 cup soft bread crumbs (1 slice)
2 tablespoons dry red wine
1 clove garlic, minced
1 teaspoon fennel seed, crushed
1/4 teaspoon Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces lean ground beef or veal
1/4 cup grated parmesan cheese
Other necessary recipes:
Homemade Pasta Classic Tomato Sauce
Meat-stuffed Ravioli Recipe at
Prepare fresh pasta as directed, except roll each portion of the dough into an 8x12-inch rectangle. Cover and set aside. If using classic tomato sauce, prepare as directed. Set aside.

FOR FILLING: In a large mixing bowl stir together egg, bread crumbs, wine, garlic, fennel seed, Italian seasoning, salt, and pepper. Add beef or veal and mix well. Shape meat mixture into a 6x4-inch rectangle. Using a long knife, cut into twenty-four 1-inch squares.

TO MAKE RAVIOLI: Cut each portion of pasta into four 2x12-inch strips. Brush one side of one strip with water. Place 1 meat square every 2 inches, beginning 1 inch from the end on one of the pieces. Take the second strip of pasta and place it over the top of the filling. Press pasta together between the meat squares. Use a 2-inch ravioli cutter, square cookie cutter, or sharp knife to cut between the ravioli. Press the edges down firmly again to seal. Repeat with remaining pasta and filling.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add half of the ravioli. Reduce heat slightly. Boil, uncovered, for 6-8 minutes, or till meat in ravioli is no longer pink and pasta is al dente, stirring occasionally. Remove ravioli from boiling water with a slotted spoon and place in a greased casserole. Cover and keep warm in a preheated 300° oven while cooking remaining ravioli. Serve tomato sauce over hot cooked ravioli. Sprinkle with Parmesan cheese and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 main-dish servings
Calories: 1142
Fat. Total: 31g
Fiber: 12g
Carbohydrates, Total: 162g
Sodium: 2243mg
% Cal. from Fat: 24%
Cholesterol: 302mg
Protein: 50g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Jason Reviewed: 10/25/2010
I made this recipe last night and I thought it was pretty good. I used a kitchenmade mixer with the pasta attachments. However, I think this is my last ravoli attempt. It took like 3 hours, plus I had to make the sauce. If attempting have someone on standby to help!
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