A simple and tasty first course perfect for both lunch and dinner ...

Homemade Beef and Ricotta-filled Ravioli – A simple and tasty first course perfect for both lunch and dinner, tossed together with an easy homemade sauce using crushed tomatoes and grated Parmigiano Reggiano cheese right on top.

Making pasta on a Sunday is a familiar and nostalgic feeling. I remember helping out my mother by flattening out the pasta dough and making it into the crescent moon shapes we’re all accustomed to. Whether the kitchen was filled with talking or just the quiet humming of the fridge, it was always a time I tried to wholeheartedly enjoy and I instill that within my children as well. I also think that these memories and experiences should be shared which is exactly why I am sharing this recipe with you all!

How to make Homemade beef and ricotta-filled Ravioli

The dough of the ravioli is the same as the dough used in my ravioli with mushrooms recipe, only the shape changes. I created discs and folded them into half-moons. I made the sauce with crushed tomatoes from scratch.

First I made a short sauté preferably with shallots, but depending on your taste, you can add a clove of garlic, or sauté only garlic (although onion is more recommended with crushed tomatoes).

Onion is a perfect tomato base but, trust me, the shallot is way better. In both cases, cut it finely (it will not go well if they’re in large slices) and let them brown slowly; here there will be no need to remove them, you can leave them during the whole time you cook the tomato. Don’t overdo the quantity; a small bit is enough.

Then, put a saucepan over low heat with some oil and onion slices and wait for the oil to slowly absorb the flavors of the onion until it begins to brown. At that point, add the crushed tomatoes and raise the temperature. This serves to eliminate – or at least weaken – the natural acidity of the tomato.

Stir occasionally, so that the sauce doesn’t burn on the bottom, and once the initial acidity disappears, you can lower the heat again (and cover the pan almost completely with the lid, if you want).

Then I places the ground beef and garlic into a skillet over medium heat and sprinkled it with salt and black pepper. I Cooked the beef until browned, for about 10 minutes, breaking it up into small crumb-like pieces as it cooks. I mixed the ricotta cheese, Parmesan cheese, parsley, a pinch of nutmeg powder, and ground beef mixture in a bowl until it was thoroughly combined.

I placed a small teaspoon filling into the center of each disk. I dipped my index finger into a cup of water and spread a light layer of water along the entire edge of the disc. And folded it into a half-moon, closing it slightly. I then took the ravioli delicately with my hand and close the edges well. And finally completely sealed it by pressing on the edges with a fork. Cooked it in boiled and salted water for about 6 minutes. Drained them well, and seasoned with the sauce and a handful of Parmigiano cheese.