Description
For the Ravioli Dough
2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
2–3 tablespoons water (as needed)
For the Filling
1/2 lb ground beef
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 egg yolk
For the Sauce
2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups crushed tomatoes
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
Directions
Make the Dough: On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and olive oil. Gradually mix with a fork, then knead for
8–10 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.
Prepare the Filling: In a skillet over medium heat, cook ground beef until browned. Drain excess fat and mix in ricotta, Parmesan, garlic, salt, pepper,
oregano, and egg yolk. Let cool.
Roll the Dough: Divide dough into two portions. Roll out each piece into a thin sheet.
Assemble the Ravioli: Spoon small portions of the filling onto one sheet of pasta, leaving space between. Lay the second sheet on top, pressing around the
filling. Cut into ravioli shapes and seal edges with a fork.
Cook the Ravioli: Bring a pot of salted water to a boil. Cook ravioli for 3–4 minutes, until they float. Drain and set aside.
Make the Sauce: In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in crushed tomatoes, basil, salt, and red pepper flakes.
Simmer for 10 minutes.
Serve: Toss the ravioli in the sauce or serve with sauce spooned over the top. Garnish with Parmesan cheese and fresh basil.
Prep Time: 30 minutes, Cooking Time: 20 minutes, Total Time: 50 minutes, Kcal: 420 per serving, Servings: 4
