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Ravioli al Ragù Recipe

Italian · Main course · 210 min total

Homemade ravioli filled with ricotta and spinach, served with a slow-simmered beef and pork ragù. This classic Italian comfort dish is perfect for a hearty family dinner.

Ingredients

• For the ragù: 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• For the pasta: 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• For the filling: 1 cup ricotta cheese
• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Make the ragù: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 8 minutes. Add garlic and cook 1 minute.
2. Add ground beef and pork; cook until browned, breaking up meat. Drain excess fat if needed.
3. Pour in red wine and let it reduce by half, about 2 minutes. Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low. Cook uncovered for 1.5 to 2 hours, stirring occasionally, until thickened.
4. Make the pasta dough: On a clean surface, mound flour and make a well. Crack eggs into well, add olive oil and a pinch of salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and rest 30 minutes.
5. Make the filling: In a bowl, combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well.
6. Divide dough into 4 pieces. Roll out one piece at a time on a floured surface into a thin sheet (about 1/16 inch thick). Keep remaining dough covered.
7. Place rounded teaspoons of filling about 2 inches apart on the pasta sheet. Brush water around each mound. Lay another pasta sheet on top and press around filling to seal. Cut into squares with a knife or pastry wheel. Repeat with remaining dough and filling.
8. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float and are tender. Drain.
9. Serve ravioli with ragù sauce and extra Parmesan if desired.

Tips

• For a smoother sauce, use an immersion blender to puree the ragù before serving.
• Ravioli can be frozen on a baking sheet, then transferred to a freezer bag. Cook from frozen, adding 1-2 minutes to cooking time.
• Leftover ragù keeps well in the refrigerator for up to 3 days or freezes for 3 months.

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