Beef Ravioli with Mushroom Sauce

Name: Beef Ravioli with Mushroom Sauce
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (plus extra for dusting); 3 large eggs (room temperature); 1 tbsp olive oil; 1 tsp salt; 250 g ground beef (lean); 1 small onion (finely chopped); 1 clove garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 1/4 cup Parmesan cheese (grated); to taste salt and pepper; 250 g mushrooms (sliced); 2 tbsp butter; 1 shallot (finely chopped); 2 cloves garlic (minced); 1 cup heavy cream; 1/2 cup chicken broth; to taste salt and pepper

70 min 4 servings Medium

All Recipes

Beef Ravioli with Mushroom Sauce

Delicious homemade beef ravioli drenched in a creamy mushroom sauce.

Prep

45 min

Cook

25 min

Total

70 min

Servings

Difficulty

Medium

Beef ravioli with mushroom sauce is a classic comfort dish that brings together the rich, savoury flavours of beef and mushrooms in a delightful pasta package. Making ravioli from scratch can be a rewarding experience, allowing you to customize the filling to your taste and ensure each bite is packed with flavour. The accompanying mushroom sauce adds a creamy and earthy dimension to the dish, perfectly complementing the homemade pasta. Whether you're looking to impress guests or enjoy a cozy meal at home, this recipe delivers on both taste and satisfaction.

Ingredients

Servings

Ravioli Dough

Beef Filling

Mushroom Sauce

Instructions

Prepare the dough

In a large bowl, mix flour and salt. Make a well in the centre and add eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Pro tip: If the dough is too dry, add a teaspoon of water at a time until it comes together.

Make the beef filling

In a skillet over medium heat, cook ground beef, onion, and garlic until the beef is browned and cooked through. Stir in oregano, basil, Parmesan, salt, and pepper. Let cool.

Pro tip: Ensure the beef is cooked to 160°F (71°C) for safety.

Roll out the ravioli dough

Divide the dough into four pieces. Roll each piece out into a thin sheet using a pasta machine or rolling pin.

Pro tip: Dust the dough lightly with flour to prevent sticking.

Fill the ravioli

Place teaspoons of beef filling onto one sheet of dough, spacing them about 5 cm apart. Cover with another sheet and press around the filling to seal. Cut into individual ravioli.

Pro tip: Use a fork to crimp the edges for a better seal.

Cook the ravioli

Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes or until they float to the surface.

Pro tip: Remove with a slotted spoon to prevent breaking.

Prepare the mushroom sauce

In a saucepan, melt butter over medium-high heat. Add shallot and garlic, sauté until fragrant. Add mushrooms, cook until softened. Stir in cream and broth, simmer for 5 minutes.

Pro tip: Adjust seasoning with salt and pepper to taste.

Combine and serve

Toss cooked ravioli with mushroom sauce. Serve immediately.

Pro tip: Garnish with extra Parmesan and chopped parsley for added flavour.

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Tips & Tricks

<ul><li>Use fresh mushrooms for the best flavour and texture.</li><li>For perfect ravioli, seal the edges well to prevent filling leakage.</li><li>Cook ravioli in batches to prevent them from sticking together.</li><li>Use a slotted spoon to remove ravioli gently from the water.</li></ul>

Serving Suggestions

Serve the beef ravioli with mushroom sauce hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a burst of colour and freshness. Pair it with a crisp green salad and a glass of red wine to complete the meal. To make ahead, prepare the ravioli and freeze them in a single layer before cooking. When ready to serve, cook them directly from frozen, adding a couple of extra minutes to the boiling time. Store leftover mushroom sauce in an airtight container in the fridge for up to three days.