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Meat Ravioli



Fresh pasta is phenomenal. Ever since purchasing our very own pasta machine we have been going wild making pasta. So far, we have made egg noodles, lasagna, spaghetti and now ravioli. I was pretty skeptical myself believing wholeheartedly that making fresh pasta was a herculean task. It really is not that bad, and pretty fun to make with family. However, I am not going to lie it is a bit time consuming, but completely worth the effort. I tend to like to make my own pasta sauce – so I can control what is going into it. But when we made this batch of ravioli it was shortly after a trip my husband and I had made to Milwaukee, Wisconsin. On this visit we decided to check out Glorioso’s Italian Market – and bought many wonderful items including a jar of their sauce which I doused  our homemade ravioli in (after consuming a gargantuan sandwich from their deli I was sold on their sauce). I reviewed Glorioso’s here on the blog after our trip, & would highly recommend anyone who enjoys Italian food to check out Glorioso’s Italian Market if you visit Milwaukee.



2 1/4 cups flour

3 eggs

1/2 tsp salt

3 tablespoons water


1 lb ground beef

1/2 cup onion, chopped

1 carrot, finely chopped

1/2 stalk celery, finely chopped

3 cloves garlic, minced

1/2 cup parmesan and romano cheese, grated

1 teaspoon nutmeg

1/2 teaspoon allspice

salt and pepper to taste

olive oil

1 egg


Start by preparing the pasta dough. Combine flour, eggs, salt and water in a bowl.

knead dough on a floured surface until smooth and elastic.

Cover and let rest 10-15 minutes.

In a large skillet heat about a tablespoon of olive oil to coat the pan. Then sweat the onion, carrot, celery & garlic. Cooking a few minutes until softened. Once the veggies are softened add the meat. Breaking up with a wooden spoon. Season with salt, pepper, nutmeg, allspice & cheese. Cook until browned and cooked through – using a potato masher to break up the meat.

Drain the fat from the meat mixture. Then place the meat mixture in a food processor, and pulse until smooth. Then add the egg and pulse until combined.


Set the rollers of the pasta machine at the widest setting. Cut off a piece of dough about the size of a large egg and flatten it under the palm of your hand. Keep the rest of the dough covered.
Dust the flattened piece of dough lightly with flour and run it once through the machine. Fold the dough in half, pressing down on it with your fingertips, and run it through the machine again. Repeat this a few times dusting the dough lightly with flour if needed or until the dough is smooth and no longer sticky.

Adjust the rollers to the next setting and run the dough through once. Do not fold the dough again. Continuing to adjust the rollers and roll the pasta through the machine until it reaches desired thinness.

To assemble the ravioli:

Place pasta sheet out on a lightly floured surface. Spooning 1 tablespoon of the meat mixture every 2 inches apart.

Put another sheet of dough on top. Make sure to press out all the air from around the meat and press down lightly on the dough to seal. Then cut with a ravioli cutter, biscuit cutter, or fluted pastry wheel.


Cook in a pot of salted water for 3 minutes or until tender.

Drain and top with sauce.




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