Ravioli are delicious and easy enough to make. It just takes a bit of time. It is so worth it, once you are done, trust me. Plus you can make extra to freeze for another day. If adequately sealed, they can last in the freezer for about 2 to 3 months. From that perspective alone it’s a good reason to give these a try. And like all of the recipes I share, this one is easily adaptable to your tastes and any flavours you want to try out. Being in the kitchen should be a joyful experience filled with creativity. Blending together all these elements for delicious and nutritious food.
Why I Love Ravioli
Making ravioli is one of the earliest memories I have. I remember working with my nonna (grandmother) out at the courtyard table where we ate lunches and dinners as a big family. Everything is done by hand, paying attention to detail while simultaneously trying to get it all done swiftly. Often making the ravioli the day before a big feast. Just reminiscing about it now brings back so many memories. It evokes a feeling of nostalgia in me.
This experience is what made me fall in love with food. I love the time that it takes, the skill required and the joy it brings people when they take a bite. I don’t care about how fancy it is but making something beautiful that fills you up with joy and a sense of belonging is utterly precious. I cook with so much passion that when I cook, it is all that I can concentrate on. In that moment it is everything that exists.
Ravioli is a symbol of that love and with each one, I perfect the ravioli that I want to make. I want to share that joy and inspiration with the world. This recipe is the one handed down to me by my nonna and my mom. This is the recipe that started it all. I hope that it will bring you just as much happiness and inspire you to work towards the ravioli that is right for you.
Another perspective I have is from that of a chronically ill person. I have syringomyelia and it has been a challenge. For much of my existence in the early days, I had no idea what was causing this constant pain and array of symptoms. It was often just written off as psychosomatic without doctors investigating further. Eventually, I was diagnosed. Not much changed after that, to be honest. The difference was that I was being ignored with diagnosis. Cooking made me feel in control of something. My symptoms are sporadic, unpredictable, and a nuisance. I was not truly in control of my health, my career choices, or even my own personality at times. Cooking helped me feel grounded. It still does to this day. It helps me focus all my energy on something beautiful and meaningful that will bring joy to all those who get to have a taste. I feel good when I cook. I feel as though happiness is inside of me and not something I constantly strive towards. Don’t get me wrong, I am extremely happy with my family. We are a unit of misplaced individuals. I wouldn’t have it any other way. It is just that no matter how much I grow, I always have this burden pulling on my arms and weighing me down. This recipe is one of those that I can do over a few days or all in one day. I have control over the process, the flavour and who I share it with. It is the magic I so deeply crave.
The Ingredients
The Sauce
- Tomato puree
- Ground meat (mix of pork and beef)
- Celery
- Carrots
- Garlic
- Onion
- Rosemary
- Thyme
- Sage
- Oregano
- Salt
- Pepper
- Paprika
- Oil (olive or sunflower, something neutral)
The Filling
- Ground meat (mix of pork and beef)
- Celery
- Carrots
- Garlic
- Onion
- Rosemary
- Thyme
- Sage
- Oregano
- Soft white bread
- Salt
- Pepper
- Oil (olive or sunflower, something neutral)
The Pasta Dough
- Eggs
- Flour
- Water
The Method
You will want to start with the filling. This way it can cool down enough while you prepare the other items. It needs to be cool so it doesn’t melt the pasta dough when filling the ravioli pockets. If you want to span it over two days you can make the filling, the sauce and the pasta dough the day before rolling out the dough and shaping the ravioli.
I like to start with the sauce since it takes the longest to cook. Chop up the garlic, onion, carrot, celery and herbs into small pieces. In a large pot, get the oil heated up to a medium heat. Add in the chopped aromatics and let those cook gently until the onions are mostly translucent. Do the same thing for the filling just in a medium pot.
In the large pot for the sauce, once the onions are translucent add in the ground meat. Let this cook for a little while. Keep stirring and breaking down the meat into small pieces. Once that is slightly browned add in the tomato puree and water. Add a decent amount of water, about double the puree so that it can cook down into a nicely well rounded sauce. Add about a tesponn of sugar to balance the acidity. Cook the sauce for at last two hours on a low heat. Stir often to check on the sauce. Towards the end add in salt and pepper to taste. You can also add paprika powder if you like.
In the medium pot for the filling also add in the ground meat once the onions are translucent. Leave this to cook until the water has evaporated and you are left with a bit of oil and fat from the ground meat. Take it off the stove and immediately process. Using a food mill or blender to make a sort of paste. It doesn’t need to be extremely smooth. While processing add in the soft white bread in small pieces. This will emulsify the oil and help make the mixture more like a paste. When you are done, cover the mixture and let is rest until it is completely cool before filling the ravioli pockets.
While the sauce cooks and the filling cools you can prepare the pasta dough. Take the flour and make a well on a flat surface or in a large bowl. Add the eggs into the centre of the well and then use a fork to scramble the eggs gently. Once the eggs are mixed nicely, incorporate soem of the flour. Just whisking some off the sides of the “volcano”. A little at a time until it is like a shaggy dough. Now add water, a teaspoon at time until the dough comes together. Work the dough for a few minutes. Now cover with plastic wrap or in a bowl where ican rest for at least 30 minutes or until the filling is completely cooled.
When everything is ready, take the dough and cut a piece off to rll out. Leave the rest covered until usng it. Roll out the dough until you can just faintly see the board underneath. Or use a pasta machine if you have one. It needs to be thing but still thick enough to hold a heavy filling. Roll it out into long rectangular sheets. Once the sheet is ready, add the filing in dollups just off centre. Fold over the other half so to cover the filling. Now close them while pushing out any air. Use a glass or cookie cutter to cut the ravioli out. Places these on a floured surface and a little flour on top of the ravioli to help them dry out a little. Use immediately or you can freeze them for up to 2 or 3 months in an air tight container. Make sure to put baking sheet in between the layers so they do not stick to each other.
Cook in salted boiling water for about 5 minutes and then add the sauce. All ready to eat with a bit of parmesan cheese on top. Enjoy!
