Beef Ravioli Filling Recipe

How to Make Homemade Meat Ravioli Jett's Kitchen

WEBBlend on low speed with the hook attachment then increasing speed to medium. Mix until batter forms a ball (about 4- 5 minutes). Remove …

1. In a stand mixer add the flour to the mixing bowl, salt, eggs and oil. If the dough is still too dry you may gradually add 1 Tablespoon of water but only if the dough is dry. Blend on low speed with the hook attachment then increasing speed to medium. Mix until batter forms a ball (about 4- 5 minutes). Remove dough from bowl and knead on floured tabletop a few times until dough is smooth and then place the dough in a plastic bag while preparing the meat filling.
2. In a large pot cook ground beef, ground pork and spices over medium heat until completely browned. Remove from heat and drain fat from meat and allow to cool.Place cooked meat in a food processor and pulse until meat is a fine texture. The goal is to have a smooth topped ravioli and not chunky and bumpy. Is this step necessary? Some may not think so but in my book it really is. The photo on the left has not been put through the food processor whereas the photo on the right has.
3. Making Pasta Sheets:To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one similar to mine here.Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don’t dry out. Then cut that one fourth in half and place the other half in the bag.Place the pasta maker dial to 1 and run the dough through the maker. Fold dough over, lightly dust with flour if the dough is sticky and run through the 1 setting again. Fold the dough over, dust if needed, turn the dial to 3 and run the dough through the maker. Again fold the dough over, dust if needed, change the dial setting to 5 and run through the press. This should be the final pass and you’ll want to assist the dough out of the feeder keeping it i

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