Homemade ravioli

    50 min

    Adaptable filling and a challenge for me to make. Haven't timed myself making this so the times given are a rough guide.


    Lanarkshire, Scotland, UK
    7 people made this

    Serves: 4 

    • 250g (1/2 lb) mince
    • 1/4 onion, chopped
    • 2 - 3 cloves garlic, minced
    • 1 egg, beaten
    • fresh oregano and parsley, chopped
    • 125g semolina flour
    • 125g plain flour
    • 1 tsp olive oil (or vegetable oil)
    • 2 large eggs
    • 1 pinch salt
    • 1 - 2 tbsp water

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Brown minced beef. Add in garlic and onion and finish browning. Drain browned beef, garlic and onion in colander or sieve. Add oregano and parsley to browned beef, garlic and onion. Stir beaten egg into mixture.
    2. Sift together semolina flour, plain flour and salt. Whisk together eggs, olive oil and water. Make mountain of flour on any flat surface, and form well in the centre of it. Pour in 1/2 of egg mixture and begin forming dough with 2 fingers while supporting the mound of flour with other hand, adding in the rest of the egg mixture once the dough gets going.
    3. Knead dough for 8 - 10 minutes, flouring surface with semolina as needed. Form dough into ball and wrap with cling film. Let dough 'rest' in the fridge for an hour or so.
    4. Cut dough into 2 pieces with a knife or dough blade. Roll out dough into thin strips the thickness of a penny. Fill with Ravioli Filling, brush edges with egg wash, then close and seal individual ravioli dumplings making sure no air is trapped inside them. Boil in boiling water for 2 to 5 mins, until ravioli comes to the surface.

    Other ideas

    either cook straight away of put individually onto greaseproof paper.dont do what i did and put it into a bowl as it all sticks and comes out like a mass destruction of pasta and mince

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