Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Beef and Brown Mushroom Ravioli with Brown Butter
Ten handmade ravioli filled with cooked beef, sautéed brown mushroom, and onion, boiled until tender, then finished with browned butter, Parmesan, and black pepper. A dinner idea with ingredients and cooking steps in one place.
≈ 447 kcal/100 g · ≈ 1,096 kcal/serving
55 minAdvancedItalian
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.
Italian-style wheat flour100 g
Beaten egg for dough, 50 g50 g
Water for dough20 ml
Raw ground beef60 g
Large mature brown mushroom with meaty texture, finely chopped35 g
Yellow onion, finely chopped10 g
Olive oil for filling5 g
Butter for sauce60 g
Finely grated Parmesan10 g
Black pepper1 g
Water for boiling ravioli, discarded2,000 ml
Cookware and utensils
Rolling pin
Cutting board
Chef’s knife
Large skillet
Large pot
Slotted spoon
Directions
01
Mix the flour, beaten egg, and dough water into a shaggy dough
Products
Italian-style wheat flour — 100 g; Beaten egg for dough, 50 g — 50 g; Water for dough — 20 ml
Action
Knead
Time
4 min
Temperature
Room temperature
02
knead for 6 minutes until smooth
Products
Italian-style wheat flour — 100 g; Beaten egg for dough, 50 g — 50 g; Water for dough — 20 ml
Action
Knead
Time
4 min
Temperature
Room temperature
03
Cover the dough and let it rest for 15 minutes.
Products
No products at this step
Action
Rest
Time
15 min
Temperature
Room temperature
04
Heat the olive oil in the skillet over medium heat
Products
Olive oil for filling — 5 g; Yellow onion, finely chopped — 10 g; Large mature brown mushroom with meaty texture, finely chopped — 35 g
Action
Sauté
Time
3 min
Temperature
Medium heat
05
sauté the onion and mushroom for 4 minutes until the mushroom moisture evaporates
Products
Olive oil for filling — 5 g; Yellow onion, finely chopped — 10 g; Large mature brown mushroom with meaty texture, finely chopped — 35 g
Action
Sauté
Time
3 min
Temperature
Medium heat
06
Add the ground beef and pepper, break up the meat, and cook for 5 minutes until no pink remains
Products
Raw ground beef — 60 g; Black pepper — 1 g
Action
Cook
Time
4 min
Temperature
Medium heat; beef centre 71°C/160°F
07
cool the filling for 3 minutes
Products
Raw ground beef — 60 g; Black pepper — 1 g
Action
Cook
Time
4 min
Temperature
Medium heat; beef centre 71°C/160°F
08
Roll the dough into a 30 × 14 cm sheet about 1 mm thick, cut ten 6 × 6 cm squares in a 5-by-2 layout, and place 10.5 g filling on each square.
Products
Italian-style wheat flour — 100 g; Raw ground beef — 60 g; Large mature brown mushroom with meaty texture, finely chopped — 35 g; Yellow onion, finely chopped — 10 g
Action
Shape
Time
6 min
Temperature
Room temperature
09
Moisten the square edges with water, fold each square into a sealed rectangle, and press out excess air.
Products
Water for dough — 20 ml
Action
Seal
Time
3 min
Temperature
Room temperature
10
Bring the boiling water to a rolling boil, add the ravioli, and cook for 4 minutes until tender and the beef filling reaches 71°C/160°F.
Products
Water for boiling ravioli, discarded — 2,000 ml
Action
Boil
Time
5 min
Temperature
Boiling water; beef centre 71°C/160°F
11
Melt the butter in the skillet until lightly browned, add the drained ravioli, and toss for 1 minute
Products
Butter for sauce — 60 g; Finely grated Parmesan — 10 g
Action
Finish
Time
3 min
Temperature
Medium heat
12
finish with Parmesan
Products
Butter for sauce — 60 g; Finely grated Parmesan — 10 g
Action
Finish
Time
3 min
Temperature
Medium heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
