Homemade Italian Meat Ravioli (Agnolotti).

5 from 43 votes

Homemade Italian Meat Ravioli (Agnolotti).

Beautiful traditional homemade Italian ravioli (agnolotti) with a typical meat and spinach filling. You can serve these meat raviolis in different ways. Cook and eat them in broth, or just boil and serve with a delicate but rich sage and butter sauce.

Prep Time1

Cook Time30

Course: Homemade Pasta, Main Course

Cuisine: Italian, Mediterranean, Northern Italy, Piedmont-Piemonte

Keyword: agnolotti pasta, homemade ravioli, meat ravioli

Servings:

Calories: 820kcal

Author: Jacqui

Ingredients

For the ravioli filling

7 oz ground pork leg (200g)
7 oz ground veal shoulder or beef
1 onion peeled and finely chopped
2 carrots washed and finely chopped
2 celery stalks washed and finely chopped
1 spring rosemary leaves chopped
1-2 bay leaves
2.5 floz white wine (½ glass)
nutmeg freshly grated
Parmigiano Reggiano freshly grated
1 egg large
7 oz fresh spinach (200g) cooked
salt and freshly ground black pepper to taste

For the ravioli dough

10.5 oz Italian 00 soft wheat flour (300g) or all purpose flour
3 eggs large
1 pinch salt
1 tablespoon extra virgin olive oil.

To serve and cook

8.5 cups beef broth (2 Lt) homemade or store bought
3.5 oz butter (100g)
fresh sage leaves
Parmigiano Reggiano grated as required

Instructions

Make the filling

Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.
Sauté the onion, carrot and celery in olive oil until soft. Add the ground meat and let it brown.
Add the rosemary and bay leaf to the meat with the wine. Simmer until the liquid has almost evaporated.
While the meat is cooking, wilt the wet spinach in a pan. Drain really well. I like to squeeze it in a tea towel to remove all the water. Then chop roughly.
Allow the meat and spinach to cool. Then put them in a large bowl. Add nutmeg and an egg. Purée using an immersion blender.
Add grated Parmigiano to the filling and mix in well.

Make the ravioli dough.

Sift the flour into a large bowl. Break the eggs into the bowl and beat them with a fork while mixing with the flour. Add salt and olive oil and continue to mix first with a fork and then with your hands.
Once the dough no longer sticks to the sides of the bowl, turn it out onto a flour dusted work top and knead for 7-10 minutes.
When the dough is soft, slightly smooth and elastic, roll it into a ball and wrap it in cling film or a damp tea towel.

Make the ravioli pasta sheets

Cut off about ¼ of the dough at a time. Rewrap the rest so it doesn't dry out. Flatten that piece with your hands or a rolling pin. Pass it through your pasta machine at the widest setting. Fold the dough sheet into thirds and pass it again through the widest setting twice.
Next pass the dough sheet through the next 2-3 settings on your machine. It doesn't need to be super thin but should be long enough to make 2 ravioli dough sheets about 32cm x 14cm if using a ravioli mold for 24 ravioli of 2.5cm x 2.5cm. (12.5"x 5.5" for 1"x1" ravioli)

Make your meat ravioli

Dust the ravioli mold with flour. Place one sheet of dough on top. Press the dough gently into the depressions. Put 1-2 teaspoons of filling into each depression.
Place a second dough sheet on top of the first and the filling. Use a rolling pin to slightly flatten the second dough sheet and crimp the edges of the meat ravioli.
Turn the ravioli mold upside down and release the ravioli (agnolotti). Remove the extra dough from the outside edges and gently separate the ravioli.
Place ready ravioli on a flour dusted tray while you finish the rest and are ready to cook it.

Cook and serve your meat ravioli

Bring the beef broth to a boil in a large sauce pan. Cook the ravioli in the broth for about 5 minutes. Test taste to be sure the pasta is ready.
Serve the meat ravioli with the broth or remove the pasta with a slotted spoon and serve with some melted butter in which you have fried fresh sage leaves.

Notes

If you prefer you can make the filling without spinach. Just increase the amount of meat slightly. You can use ground beef instead of veal and add sausage meat or use it instead of pork.

You can keep any leftover meat filled agnolotti in broth sealed in the fridge for a day or two. Just reheat quickly on the stove or in the microwave. If you have leftover uncooked pasta, you can freeze it for another day and then cook from frozen!

The best way to freeze uncooked ravioli or agnolotti is to place the pasta on a tray that will fit in the freezer. Once frozen, you can transfer your ravioli to a freezer bag.

To make ravioli without a mold check out this Sardinian ravioli recipe for instructions.

Nutrition