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Recipe details
Beef and Mushroom Ravioli with Tomato Sauce
Thin homemade ravioli filled with cooked-down brown mushroom and raw beef, boiled until the beef reaches 71°C/160°F, then served with quick tomato sauce and Parmesan. A dinner idea with ingredients and cooking steps in one place.
≈ 198 kcal/100 g · ≈ 693 kcal/serving
55 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
All-purpose flour90 g
Beaten egg25 g
Water for dough35 ml
Raw ground beef70 g
Large mature brown mushroom, cleaned and finely chopped50 g
Olive oil15 ml
Finely chopped onion15 g
Crushed tomatoes100 g
Finely grated Parmesan5 g
Boiling water for cooking ravioli2,000 ml
Salt2 g
Cookware and utensils
Rolling pin
Chef’s knife
Cutting board
Skillet
Large pot
Slotted spoon
Directions
01
Mix the flour, beaten egg, and 35 ml water into a firm dough.
Products
All-purpose flour — 90 g; Beaten egg — 25 g; Water for dough — 35 ml
Action
Mix
Time
5 min
Temperature
Room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
All-purpose flour — 90 g; Beaten egg — 25 g; Water for dough — 35 ml
Action
Knead and rest
Time
15 min
Temperature
Room temperature
03
Heat half the oil and sauté the onion and mushroom until the mushroom is dry and lightly browned.
Products
Olive oil — 15 ml; Finely chopped onion — 15 g; Large mature brown mushroom, cleaned and finely chopped — 50 g
Action
Sauté
Time
6 min
Temperature
Medium heat
04
Cool the mushroom mixture
Products
Large mature brown mushroom, cleaned and finely chopped — 50 g; Raw ground beef — 70 g; Salt — 2 g
Action
Combine
Time
2 min
Temperature
Cool to lukewarm
05
combine it with the raw ground beef and half the salt
Products
Large mature brown mushroom, cleaned and finely chopped — 50 g; Raw ground beef — 70 g; Salt — 2 g
Action
Combine
Time
2 min
Temperature
Cool to lukewarm
06
Roll the dough to about 1 mm thick and cut ten 7 cm squares.
Products
All-purpose flour — 90 g; Beaten egg — 25 g; Water for dough — 35 ml
Action
Roll and cut
Time
7 min
Temperature
Room temperature
07
Divide the complete filling evenly among the ten squares, fold each into a sealed ravioli, and press out air.
Products
Raw ground beef — 70 g; Large mature brown mushroom, cleaned and finely chopped — 50 g
Action
Fill and seal
Time
7 min
Temperature
Room temperature
08
Simmer the crushed tomatoes with the remaining oil and salt.
Products
Crushed tomatoes — 100 g; Olive oil — 15 ml; Salt — 2 g
Action
Simmer
Time
8 min
Temperature
Low heat
09
Boil the ravioli in the boiling water until tender and the beef centre reaches 71°C/160°F.
Products
Water for dough — 2,000 ml; Raw ground beef — 70 g
Action
Boil
Time
6 min
Temperature
Boiling water; beef centre 71°C/160°F
10
Lift out the ravioli, spoon over the tomato sauce, and sprinkle with Parmesan.
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