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Recipe details
Beef and Mushroom Ravioli with Tomato-Butter Sauce
Fresh beef-and-mushroom ravioli with a tender pasta wrapper, tomato-butter sauce, and Parmesan. The mushrooms are cooked before filling, and the beef filling is cooked through before serving. A dinner idea with ingredients and cooking steps in one place.
≈ 199 kcal/100 g · ≈ 1,028 kcal/serving
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Base quantities are stored for one person and recalculated automatically.
- all-purpose flour120 g
- water, for dough25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds
- beaten egg50 g · beaten egg for dough; roll dough to 1 mm thick and cut 120 mm diameter rounds
- large mature brown mushroom, cleaned and finely chopped80 g
- ground beef, raw70 g
- finely diced onion20 g
- olive oil10 ml
- tomato passata100 g
- butter20 g
- finely grated Parmesan20 g
- salt1 g
- black pepper0.5 g
- boiling water, for cooking ravioli25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds
Cookware and utensils
- large mixing bowl
- rolling pin or pasta machine
- 12 cm round cutter
- large pot
- 10-inch skillet
Directions
- 01
Mix the flour, water, and beaten egg into a firm dough.
- Products
- all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 120 mm diameter rounds
- Action
- mix
- Time
- 4 min
- Temperature
- room temperature
- 02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
- Products
- all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 120 mm diameter rounds
- Action
- rest
- Time
- 15 min
- Temperature
- room temperature
- 03
Heat the olive oil in the skillet.
- Products
- olive oil — 10 ml
- Action
- heat
- Time
- 1 min
- Temperature
- medium heat
- 04
Sauté the onion and mushroom until their moisture has evaporated.
- Products
- finely diced onion — 20 g; large mature brown mushroom, cleaned and finely chopped — 80 g
- Action
- sauté
- Time
- 5 min
- Temperature
- medium-high heat
- 05
Add the ground beef, salt, and pepper, and cook until no longer pink.
- Products
- ground beef, raw — 70 g; salt — 1 g; black pepper — 0.5 g
- Action
- cook
- Time
- 6 min
- Temperature
- medium heat
- 06
Cool the filling until it is easy to handle.
- Products
- ground beef, raw — 70 g; large mature brown mushroom, cleaned and finely chopped — 80 g; finely diced onion — 20 g
- Action
- cool
- Time
- 5 min
- Temperature
- warm, not hot
- 07
Roll the dough to about 1 mm thick and cut twelve 12 cm rounds.
- Products
- all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 120 mm diameter rounds
- Action
- roll
- Time
- 7 min
- Temperature
- room temperature
- 08
Divide the cooled filling evenly among six rounds, cover with the remaining rounds, and press the edges firmly closed.
- Products
- ground beef, raw — 70 g; large mature brown mushroom, cleaned and finely chopped — 80 g; finely diced onion — 20 g; all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 120 mm diameter rounds
- Action
- seal
- Time
- 5 min
- Temperature
- room temperature
- 09
Boil the water with the remaining salt.
- Products
- water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds; salt — 1 g
- Action
- boil
- Time
- 3 min
- Temperature
- boiling
- 10
Boil the ravioli until tender and verify the beef filling reaches 71°C/160°F.
- Products
- water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds; ground beef, raw — 70 g
- Action
- cook
- Time
- 5 min
- Temperature
- boiling water; filling 71°C/160°F
- 11
Drain the ravioli.
- Products
- water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 120 mm diameter rounds
- Action
- drain
- Time
- 1 min
- Temperature
- hot
- 12
Simmer the passata and butter in the skillet.
- Products
- tomato passata — 100 g; butter — 20 g
- Action
- simmer
- Time
- 3 min
- Temperature
- medium heat
- 13
Toss the drained ravioli in the sauce and finish with Parmesan.
- Products
- tomato passata — 100 g; butter — 20 g; finely grated Parmesan — 20 g
- Action
- finish
- Time
- 1 min
- Temperature
- hot
- 14
Serve the ravioli immediately.
- Products
- No products at this step
- Action
- serve
- Time
- 1 min
- Temperature
- hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.