Ravioli Recipe - Easy u0026amp; Delicious Homemade Pasta

Place the flour on a clean counter or large bowl. Create a well in the center. Add the eggs, yolk, olive oil, and salt into the well. Using a fork, slowly mix the eggs, pulling in small amounts of flour at a time. Once the mixture becomes thick, use your hands to form a dough. Knead for 8 to 10 minutes. Press forward with your palm, fold back, and turn. The dough should feel smooth and elastic, not sticky. If dry, add a few drops of water. If sticky, dust lightly with flour. Wrap tightly and let it rest for 30 minutes. This rest relaxes the gluten so the dough rolls thin without shrinking.

Heat olive oil in a pan over medium heat. Add the onion and cook until soft. Add garlic and cook briefly. Add the ground beef and break it up with a spoon. Cook until fully browned and no moisture remains. Proper browning gives deeper flavor, which is essential for homemade beef ravioli. Let the meat cool completely. Warm filling will melt the cheese and make the mixture wet. In a bowl combine cooked beef, ricotta, Parmesan, spinach, parsley, oregano, salt, pepper, and egg. Mix until smooth but not pasty. Taste and adjust seasoning. This step ensures the best homemade ravioli flavor.

Cut the dough into four pieces. Keep the rest covered so it does not dry. Flatten one piece and run it through a pasta machine or roll with a rolling pin. Gradually reduce thickness until you reach a thin sheet about 1 to 2 millimeters thick. You should almost see your hand through it. Thin pasta is key to authentic ravioli. Thick dough overwhelms the filling. Lay the sheet on a lightly floured surface.

Place small spoonfuls of homemade beef ravioli filling along the sheet, spaced about 1 inch apart. Brush water around each mound. This helps seal the dough. Place another sheet on top or fold the dough over. Press gently around each filling to push out air. Air pockets cause ravioli to burst while cooking.

Use a ravioli cutter or knife to cut squares or circles. Press the edges firmly with fingers or a fork to seal. Place finished ravioli on a floured tray. Do not stack.

Bring a large pot of salted water to a gentle boil. The water should not be aggressive or the ravioli may break. Add ravioli in batches. Stir gently. Fresh homemade raviolis cook in 3 to 4 minutes. They float when ready. Taste one to confirm. Remove with a slotted spoon, not a strainer, to avoid tearing.

Transfer directly into warm sauce. Toss gently so the sauce coats each piece. This keeps them moist and glossy.