Homemade Bolognese Ravioli
Serves: 60 ravioli
Pasta Dough
  • 3 cups all-purpose flour
  • ¾ tsp. salt
  • 4 eggs
  • 4 egg yolks
  • 1 Tbsp. olive oil
Bolognese Filling
  • 1 Tbsp. olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • 1½ stalks celery, chopped
  • 2 large garlic cloves, minced
  • 1 tsp. salt
  • ½ lb. ground beef
  • ½ lb. ground pork
  • 4 Tbsp. tomato paste
  • ½ cup dry white wine
  • ¼ tsp. Italian seasoning
  • ¼ tsp. nutmeg
  • 4 Tbsp. water
  • 2 Tbsp. heavy cream
  • 1 cup shredded parmesan cheese
  • 1 cup heavy cream
  • ¾ cup shredded parmesan cheese
  • 1 cup marinara sauce
  • Reserved pasta water
  1. Add flour and salt to the bottom of a food processor. Pulse 3-4 times. Whisk eggs, egg yolks, and olive oil together in a measuring cup. Turn the mixer on and slowly pour in egg mixture. Run the mixer until the dough comes together. Take the lid off and grab a small handful of dough, try to squeeze together, if the dough comes together, it's at the right consistency. If it is still very crumbly, add 1 tsp. of water, mix, and then check again. If necessary, add another teaspoon. You really shouldn't need to add much more than a few teaspoons.
  2. Once the dough comes together dump on to a very lightly floured surface. Knead by hand for 8 minutes. Don't be afraid to put plenty of pressure on the dough, you really can't overnead the dough, so the more the better! Form into a ball and wrap and plastic wrap. Let sit at room temperature for at least 30 minutes and up to an hour.
  1. Heat a medium dutch oven to a medium heat. Add olive oil. Add onion, carrots, celery, garlic and salt. Saute for 3-4 minutes until softened. Add ground beef and pork. Use a wooden spoon to break the meat up, brown until cooked through.
  2. Add tomato paste. Cook 1 minute. Add wine. Cook until reduced by half and then add italian seasoning, nutmeg, water and heavy cream. Simmer until thick and almost all of the liquid has evaporated, about 3-4 minutes. Turn the heat off and transfer to the bottom of a food processor. Cool completely. Once mixture has cooled completely, add cheese and process in the food procesor until completely ground. Season with salt and pepper.
  3. While the meat mixture cools, roll the pasta out. Divide the dough in to 8 portions. Take one portion and re-wrap the others while you work. Set the pasta machine to the widest setting. Use a rolling pin to roll the dough into a rectangle. Feed the pasta through the machine on the widest setting. Fold into thirds and repeat. Send through on the widest setting one more time. With each passing after that go one setting smaller than the last until you get to the smallest setting. Repeat process with another portion of dough.
  4. Place one sheet of dough on the ravioli press. Press dough down so you can see indentation. Spoon 1 teaspoon full of filling in to each ravioli. Place another sheet of dough over and seal ravioli, making sure there are no air bubbles. Use a rolling pin, to press the layers of pasta together, and to cut the pasta. Pull back excess dough and gently pull ravioli out. Store on a lightly floured surface. Repeat with remaining dough.
  5. Once all of the ravioli are cut, bring a large pot of water to a rolling boil. (If you do not have a large stock pot, cooke ravioli in two batches.)Season liberally with salt. Add ravioli. Cook for 5 minutes or until dough is soft and cooked through.
  6. While the pasta cooks, add cream to a large sauce pan. Turn the heat on medium, once the cream begins to simmer, add cheese. Whisk until melted. Simmer for another minute until it's thickened. Add marinara sauce. Whisk until smooth. Season with salt and pepper.
  7. Once ravioli are done cooking, add to sauce. Toss in the sauce until completely coated. Add a few small ladles of starchy pasta water. Toss to combine. (You want to make sure the heat is still on). Season with salt and pepper. Garnish with parmesan cheese.
*To freeze ravioli: Spread ravioli on a lightly floured baking sheet. Place in freezer for 45 minutes. Once frozen, add ravioli to a freezer ziplock bag.
*If you use a larger ravioli press than the once described, make sure to put more filling in.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/homemade-bolognese-ravioli/