Do you like ravioli? Hate it when you run out of ravioli? Wish your ravioli could just be…BIGGER? Well look no further dear reader, for I am about to share with you an excellent recipe for the biggest ravioli you’ll ever find. Homemade pasta stuffed with beef, mushrooms and mozzarella and topped with delicious marinara sauce, this ravioli is guaranteed to be a hit no matter who you make it for or why.
Note: A hand-crank pasta roller will make these steps easier, but the pasta dough can be made completely by hand!
- 3 large eggs, beaten
- 2 cups of all purpose flour
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Pour all ingredients into the bowl of a stand mixer or any large mixing bowl.
- Mix the ingredients with your hands (yes, your hands) until all the ingredients are incorporated and you have formed a sticky, lumpy mass of pasta dough.
- Toss your dough onto a clean surface dusted with flour and knead with your hands until it forms a smooth and elastic ball of pasta dough. Alternatively, put the doughy mass into a stand mixer fitted with a dough hook for 5-10 minutes until your dough becomes a nice, smooth ball.
- Let the dough rest for 30 minutes at room temperature in the bowl covered with a cloth.
- After your dough has finished resting, toss it back onto your floured surface and use a rolling pin to roll out your dough. It shouldn’t be so thin that it’s like paper, but not thick either, so somewhere between an 8th and 16th of an inch should be perfect. If you have a pasta roller, use the flat attachment and start with the largest setting. Keep rolling the dough through until the size is the second from the thinnest it will go.
- To make your bases, cut your rolled out dough into rectangles. Each rectangle should be the size of two 3 to 4 inch squares that were stuck edge to edge. Don’t worry about being too exact here, because no matter how you cut them, they’ll be delicious. Each rectangle you cut will become one raviolo, and yes, raviolo is the singular form of ravioli.
FILLING & MAKING THE RAVIOLi
- ¼ cup of ground beef
- ¼ cup shredded mozzarella cheese
- ⅛ cup chopped mushrooms
- 1 dash kosher salt
- Any seasoning you want to flavor your filling with
- Put a small drizzle of olive oil into a pan and bring it up to medium-high heat
- Throw in all your ingredients and start mixing them to make sure they don’t burn.
- Cook your ingredients until the meat is browned and the cheese has melted.
- While this is happening, put a few cups of water into a small pot, so that the water is around 2-3 inches high, then start bringing that pot to a boil (you can put about a teaspoon of salt in the water to speed up the process.
- When your ingredients are done, take about a spoonful or two of the mixture and place it onto one half of your ravioli bases. It should be a dollop in the center of the half, not touching the sides, so that you have room to close up your raviolis. Fold over the other half of the base to complete the pocket, then mash the open sides together with your hands or the tongs of a fork, to keep them from coming apart in the pot.
- Repeat step 5 for every ravioli base. You now have your uncooked ravioli!
- When the pot is finally boiling, carefully put in your ravioli one by one. Once you have put in as many as you can fit, let them boil for 4-6 minutes, until the pasta becomes soft and slippery.
- Use a ladle or tongs to take the ravioli out of the water, and let them cool down on a plate.
- Serve with marinara sauce, cheese, pesto, or any other seasoning you want on your ravioli!