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Beef Ravioli Recipe
My fresh beef ravioli recipe from scratch with thyme oil... I’m always amazed by how little effort it takes to prepare fresh pasta!
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories per serving 653 kcal
Ingredients
- 8 oz semola flour + extra (225 g)
- 10,5 oz spicy Italian beef sausages (300 g)
- 1 tbsp balsamic vinegar
- 1 tbsp thyme
- olive oil
- 1 tsp fennel seeds
- 1 egg yolk
- pepper
- salt
Instructions
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Add the flour, egg yolk, a pinch of salt and a tiny drizzle of olive oil to a blender.
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Pulse and then add a few teaspoons of cold water until you get a moist but not too sticky dough. If it is too sticky, add more flour.
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Transfer the dough to a floured surface, sprinkle lightly with flour and knead it for 2 minutes. Wrap it up in cling film and let the dough rest for at least 30 minutes at room temperature. In the meantime remove the sausage filling from their casings.
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Tear the sausage meat into smaller pieces and add it to a blender. Pulse and then add the fennel seeds and the balsamic vinegar.
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Blend the beef and then check the seasoning. Add extra pepper or salt to taste. Put the filling in the fridge to chill until needed later on. Sprinkle the pasta machine with some pasta flour. Cut the dough into 4 pieces. Wrap 3 of them again and put this aside for later. Flatten 1 piece in the palm of your hand a little. Lightly flour the dough on both sides and then roll it through the pasta machine on the widest stand.
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Fold and roll out again. Repeat this a couple of times until the pasta sheet feels silky. After that, start making the dough thinner and thinner. Check my fresh pasta recipe for more pictures. I went as far as stand 7 for this beef ravioli recipe. Lightly flour the pasta sheet occasionally to avoid sticking. Then cut the rolled pasta into 2-inch (5 cm) squares.
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Put a teaspoon of mince filling on a pasta circle. Place the other square on top of the filling. Press the pasta gently around the filling to close the ravioli. Make sure to push out all the air or the ravioli might burst while cooking. Lightly brush the edges with some water if it is a little too dry. You can also secure the ravioli using a fork if you like.
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Repeat this until you run out of beef filling or pasta dough. In the meantime bring a large pan of salted water to a good boil. Once boiling add the ravioli and cook tehm for about 3 to 4 minutes or until they rise to the surface. Heat a little olive oil in a small pan and add the fresh thyme.
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Drain the ravioli and transfer them onto plates. Drizzle with the warm thyme oil. Finish with some freshly ground pepper, a pinch of salt and serve immediately.