Homemade Meat or
Cheese Ravioli
EQUIPMENT NEEDED:
1-2 Eggs, beaten
Ravioli Press Kit
Pasta Roller (hand cranker
or Kitchen Aid attachment)
Rolling Pin
Knife
Paint or Basting Brush
Waxed Paper
Cookie or Baking Sheet
Large Ziplock Freezer Bag
Blender or food processor
(for Beef Ravioli)
DOUGH RECIPE
2 Cups SEMOLINA flour
2 Eggs
Flour
more Semolina or Breadcrumbs
1 tsp Olive Oil
2-4 Tablespoons Warm Water
3/4 tsp Salt

DIRECTIONS
Put in Kitchen Aid with dough
hook, blend on low/
medium/low for 3-5 min. OR put
in bowl, mix with fork, then
transfer to floured surface and
knead for 8-10 minutes. Dough
should be stiff, but elastic. If
too wet, add more Flour, if too
dry, add more Water.
Wrap in Saran wrap and let sit
for at least 30 minutes at room
temp.
Cut a section about 2 by 6
inches, and roll out to about 4
by 12 inches.
Begin to roll out on widest
setting on Pasta Roller,
gradually decreasing to thin
settings. You want it thin but
NOT see-through.
Sprinkle some Flour over these
sheets as they will get sticky.
Lay sheet over Ravioli Metal
press, making sure there is at
least 1/2 inch hanging over all
sides.
Take the plastic piece and
gently press down, creating an
indentation.
Put your filling inside, and
"brush" all sides with a basting
brush dipped in a beaten egg.
This will seal it. Then cover
with another sheet.

With a rolling pin dusted a bit
with flour, roll over until metal
grooves begin to show. You
might have to roll at different
angels.
Very gently plop each Ravioli
out and place on wax paper
lined baking sheet. Sprinkle
Semolina or Bread Crumbs
over. Freeze at least 1 hour.
Bring a large pot of water to
boil with some Salt put into it.
Boil Ravioli's, stirring on
occasion. They are done when
they "rise" to the surface.
Remove with slotted spoon,
top with sauce and serve.
CHEESE FILLING
1 Cup WHOLE MILK Ricotta
1 Egg
1/2 tsp each Salt & Pepper
handful grated Parmesan
small handful shredded Mozzarella
pinch or two dried Parsley
(optional: diced Spinach)

DIRECTIONS
Mix all together. This should be a
rather thick, dry mixture.
BEEF FILLING
Small handful Ground Beef
Small amount Cheese Filling (see
above)
If you aren't making the Cheese
Ravioli's then you can just add
some grated Parmesan.
(optional: pinch or two of dried
Parsley and/or diced Spinach)

DIRECTIONS
Brown the Beef, drain off fat. Put
into blender or food processor
and blend with Cheese. Mixture
should be rather dry and stiff. If
needed, add a bit more Parmesan.
Taste and add a bit of Salt and
Pepper if wanted.
Click HERE for RAVIOLI
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