Beef Raviolone

Beef Raviolone
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Learning to make your own fresh, homemade pasta is a pleasant way to expand your culinary horizons. It includes several related skills, from making the actual dough to preparing the fillings and learning to assemble the finished pasta. It's easier to focus on the fillings and manual skills if you start with premade dough, and this also has the advantage of cutting your preparation time substantially. These oversized ravioli – the "-one" suffix means they're big – are made with wonton wrappers, which you'll find in the refrigerated section of your supermarket.


  • 1 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely grated
  • 5 cloves fresh garlic, minced
  • 3 Tbsp. celery leaves, chopped
  • 1 lb. Simple Truth® 85% lean grass-fed ground beef
  • 2 cups fresh spinach
  • ¼ tsp. sea salt (or more, to taste)
  • ½ tsp. freshly ground black pepper (or more, to taste)
  • 1 egg
  • ⅓ cup Parmigiano Reggiano, finely shredded
  • 18 won-ton wrappers (you may need one or two more as replacements, if you tear any)
  • 1 Tbsp. cornstarch


  1. Heat the oil in a large skillet over a moderate burner, and then add the onion and carrot. Cook gently for 7-10 minutes until the vegetables are soft and aromatic. Then add the garlic and celery leaves and cook for another 2-3 minutes.
  2. Add the beef to the pan and cook for 10-12 minutes, breaking it up thoroughly with a spatula, until the beef browns and releases its juices. Stir in the spinach; cook for another 8-10 minutes, until the spinach is wilted and the beef juices have evaporated. Remove the skillet from the heat, and drain any visible fat from the meat and vegetables.
  3. Transfer the beef mixture to the bowl of a food processor, and add the salt, pepper, egg and cheese. Pulse several times, until it forms a smooth mass – you may need to do it in two batches if your food processor is small. Scoop ½ teaspoon onto a small plate and microwave it for 20 seconds to cook the egg. Then taste it. Adjust the seasoning with additional salt and pepper, if necessary, and then taste-test the filling again.
  4. Set a large pot of water to boil while you assemble the ravioloni. Lay out half the won-ton wrappers on your counter, and divide the filling evenly among them. You should have 3-4 tablespoons of filling per wrapper. Carefully mound the filling, leaving about ¼” of bare won-ton on all sides. Press down on the filling slightly to compact it.
  5. Whisk the cornstarch in a small bowl with 3-4 tablespoons of water, to make a paste. Brush the bare edge of each wrapper with the cornstarch mixture. This is optional – you could simply moisten the edges of the wrappers with water, and they'll stick – but it reduces the risk of an edge coming unstuck during the cooking process.
  6. Cover each mound of filling with a second won-ton wrapper. Start at one edge, pressing the two wrappers together firmly to make a seal, and then work your way along the sides to the other edge. Squeeze out as much air as you can, and gently stretch the top wrapper so it covers as much of the bottom wrapper as possible.
  7. Trim the edges with a knife or scallop-edged pastry cutter, to neaten their appearance and further seal the dough. Gently slide each raviolone into your pot. Then turn down the heat so the water is barely at a boil. Boiling vigorously increases the risk of the pasta bursting open.
  8. Simmer for 3-4 minutes, until the wrappers cook to a silky al dente texture. Carefully lift them from the water with a wide skimmer tool or slotted spoon, letting them drain momentarily, and transfer them to serving plates. Dress the ravioloni with your favorite sauce, and serve hot.


Allow 1 raviolone per person as an appetizer, 2 per person as a light lunch with a side salad, or 3-4 per person for dinner.

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