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Ravioli - Step by Step

Ravioli Ready for the Freezer

I have published the recipe for my ravioli here on my blog previously-->>  Ravioli

I wanted to do more of a step by step method with some photos from my 'test kitchen' here.  Hope this helps!

Ravioli Filling:
1 lb Top Round Steak, trimmed
6 Slices (about half baguette) French Bread
4 - 5 Cloves Garlic or equivalent minced garlic
1 T Olive Oil
1 Can Spinach, drained
1 C Chicken Broth
3 Eggs, beaten
1 t Nutmeg
1 t Ground Cloves
1 t Salt
1/2 C Parmesan Cheese
1 C Fresh Parsley, chopped or 2-2 1/2 T dried

  •  Heat the olive oil in a frying pan over low heat and add the garlic.  Stir for a few minutes, being careful not to burn the garlic.  

  • Cut up the round steak and add to pan.  Add salt and pepper.  Cook until well done.  Remove steak from pan and set aside.  Add chicken broth to plan and deglaze.  Remove from heat.
  • Browning the round steak

  • Put 4 pieces of bread into pan.  Remove.  Squeeze out liquid from bread and set aside.
    French Bread

  • Using a meat grinder (mine is circa 1915) grind the round steak and garlic into a large bowl.  Also grind through the spinach, fresh parsley, the bread soaked in chicken broth using the 2 slices of dry bread to push through if too wet.
    Grinding the Filling
  • Add the eggs, nutmeg, cloves, Parmesan cheese, and rest of broth from browning pan to mixture.  Combine well, using hands.  

  • Cover bowl and refrigerate overnight.

Ravioli Dough:
3/4 Stick Butter, unsalted, softened, almost melted
2 Egg Yolks, beaten
4 C (heaping) Flour
2 t Salt
1 1/2 C Water

  • Put flour into a large bowl.
  • Make a 'well' in the center of the flour.  Add the butter, egg yolks, water and salt.  Mix well. (Figure A)
  • Knead bread dough on flat surface.
  • Cut dough into four equal pieces.
  • Roll out one piece at a time to 1/4 inch thick on a floured surface. 
  • Using a 3 1/2 inch (or so) cutter, cut out the ravioli circles.  Will make about 100 ravioli.  Do not double this recipe.  If you need more, make another batch of dough.

  •  Place a rounded  tablespoon of ravioli filling and place near center of ravioli dough.  Fold over so sides meet.  Fork the edges to ensure closure.  (Figure B)
  • Place ravioli on floured baking sheets, ensuring they do not touch.  (Figure C)
  • Freeze overnight, uncovered
  • Place frozen ravioli in plastic freezer bags or other canisters and keep frozen until ready to prepare.
Figure A

Figure B
Figure C

Cooking, Eating and CELEBRATING the Ravioli:
Prepare the Bolognese sauce (previously featured here -->> Bolognese Sauce).  Assemble a bunch of hungry family and friends.  Get some good red wine  Chianti recommended.  Enjoy them.
  • Heat the Bolognese sauce.
  • Boil 5 quarts of salted water.
  • Add about 20 frozen raviolis to the boiling water.
  • Once the ravioli float, set timer for 4 minutes. Remove ravioli from water and set in colander.
  • Put ravioli in large pasta bowl and cover with sauce.  Tell your guests it is time to mange!
  • Continue to cook ravioli in batches of 20 or so until no one is hungry...hopefully some are left over for the cook!