Beef ravioli

Recipe: Beef ravioli

Beef ravioli recipe, frankly when you have tasted these ravioli, you will not be able to eat them from the store. The homemade ravioli takes a lot of work, but it’s an activity that I love, we stay cool it is done slowly, like the sauce. This time I chose to make beef ravioli for a change. It’s a way of giving a little sign to my daughter who ate tons of it in a box, hey yes she only liked those. I especially like the fish and cheese ravioli. They should always be raised well because they lose a little flavor during cooking. I freeze my fresh ravioli still attached. It’s funny, once frozen it looks like chocolate bars. Beef ravioli just a little spicy, we loved it, it’s good I made 300.

Recipe ingredients

  • Beef ravioli recipe for 8 people:
  • 750 gr of flour to make the fresh dough
  • 8 eggs for the fresh dough
  • ½ teaspoon of fine salt for the fresh dough
  • 1 tablespoon of olive oil for the fresh dough
  • 600 gr of shelled beef
  • 310 gr of peeled tomato paste (two boxes)
  • 1 teaspoon of chili puree
  • 1 teaspoon of fine salt
  • ½ teaspoon white pepper
  • 100 gr of parmesan
  • 1 tablespoon of olive oil
  • The sauce
  • 1 leek
  • 4 tomatoes
  • 5 shallots
  • 35 cl of white wine
  • 1 large spoonful of double tomato paste
  • 1 can of peeled tomatoes
  • 2 bay leaves


  1. Make the fresh dough like here
  2. Reduce the peeled tomatoes to make a tomato paste like here
  3. Peel the onion then cut it finely.
  4. Heat the pan with the oil;
  5. Sear the onions until they are translucent.
  6. Add the onions to the tomato coulis.
  7. Pour in the chili puree.
  8. Add salt and pepper.
  9. Mix the tomato sauce.
  10. Add the shelled meat to the tomato sauce and mix well to incorporate the meat into the sauce.
  11. Roll the dough, I stayed on the 3 of the Kitchenaid.
  12. Generously flour the dough that will be inside the ravioli plate.
  13. Place the dough on the baking sheet and push the dough a little to the bottom of the holes, always use a fresh and supple dough.
  14. Place a dab of flavored meat in each cell.
  15. Place the second sheet of dough.
  16. Weld the edges then cut around the ravioli.
  17. Turn the ravioli plate over, they should come off on their own, if you have floured the dough well.
  18. Place on a baking sheet without breaking the ravioli and freeze, the ravioli will be cooked frozen for 2 to 3 minutes.
  19. With this method the ravioli stay in place and keep their shape.
  20. Heat the pan with the olive oil.
  21. Add the leek whites and finely chopped shallots.
  22. Pour in the white wine and let the white wine relax while simmering for a few minutes.
  23. Pour in the can of peeled tomatoes.
  24. Salt and pepper.
  25. Break the tomatoes with the wooden spoon and keep a few pieces for the sauce.
  26. Bake the lasagna at 150 ° for an hour.

Preparation time: 60 minutes
Cooking time: 5 to 7 minutes
Number of people: 10
4 star rating: 1 review

What wine to drink with: Beef ravioli

My favorite wine for this recipe: Collioure Grape Grenache noir, Cinsault, Carignan.
Temperature between 15 ° and 17 °

BeefTomato concentrateSlice the onionsSear the onionsMix the stuffingRavioli plateCover with pastaFill with stuffingRavioli ready to freezeLeeks to accompany the ravioliTomato sauceCut the frozen ravioliZoom<img src="/wp-content/uploads/2021/09/6773059977855331550.jpg" class="aligncenter"

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