Ingredients
For the Pasta
- 1 lb fresh pasta
- Semolina flour or cornmeal for dusting
For the Beef Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 lb ground beef (90% lean)
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 tsp Italian seasoning
- ½ cup dry red wine
- 2 large eggs, lightly beaten
- ½ cup Parmesan cheese, grated (plus more for serving)
- ¼ cup plain breadcrumbs
For the Tomato Sauce
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1½ lbs Roma tomatoes, seeded and chopped
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 tbsp fresh basil, chopped (plus more for garnish)
Instructions
- Do Ahead: Prepare the pasta sheets up to 2 hours in advance, dusted with semolina flour or cornmeal and kept covered with a damp towel on a baking sheet.
- Make the Beef Filling: Melt butter in a large saucepan over medium heat. Sauté onion, celery, and carrots until soft, about 5 to 7 minutes. Add ground beef and cook until no longer pink, breaking it up as it cooks. Drain most of the grease, leaving about 1 tbsp in the pan. Season with salt, pepper, and Italian seasoning. Stir in red wine and simmer until nearly evaporated. Remove from heat and cool for at least 15 minutes. Transfer the mixture to a food processor, add eggs, Parmesan, and breadcrumbs, and purée until smooth. Set aside.
- Assemble the Ravioli: Lay a pasta sheet on a floured surface and fold it halfway lengthwise, then fold back. Starting about 1 inch from the end, place teaspoon-sized mounds of filling spaced 1 inch apart along one side of the fold. Lightly brush water around the filling mounds with a pastry brush or finger. Fold dough over filling, gently pressing to remove air pockets, and seal edges with fingertips. Cut between mounds using a fluted pastry wheel or sharp knife, separating the squares. Place ravioli on a floured baking sheet without touching, cover with a damp towel, and keep for up to 2 hours or cook immediately.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli carefully and cook for 3 to 4 minutes. Drain gently.
- Make the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Sauté minced garlic for several minutes until fragrant. Add chopped tomatoes and cook, stirring and pressing them occasionally, for about 7 minutes. Season with salt, pepper, and chopped fresh basil.
- Serve: Divide cooked ravioli among plates, spoon the tomato sauce over the top, and garnish with additional grated Parmesan and fresh basil.
Notes
- For easier handling, keep assembled ravioli covered with a damp towel before cooking to prevent drying out.
- You can prepare pasta sheets ahead of time and store them with semolina flour or cornmeal to prevent sticking.
- Use a fluted pastry wheel for a decorative ravioli edge or a sharp knife for a clean cut.
- If red wine is unavailable, substitute with beef broth or omit it for a milder flavor.
- Make sure to drain most of the rendered grease from the beef to prevent a greasy filling.
- Fresh basil in the sauce can be replaced with dried Italian herbs if fresh is unavailable, but fresh herbs provide better flavor.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian