Jumbo Ravioli

Crystal ~


Homemade Ravioli takes a little time to make but, tastes so good! I have been making this recipe for many years. I got it from an old Good Housekeeping cookbook. I have included the pasta dough recipe that I use, but you can use your own favorite recipe. I have also included a meat filling for this recipe, but you can very easily make spinach or ricotta filling. Ravioli can be frozen and cooked at a later date. You can also adapt this recipe to make smaller ravioli.

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Makes 20 Jumbo Ravioli
3 Hr
10 Min
Stove Top


pasta dough:
1 ¼cups all-purpose flour
1 ¼cups bread flour
1/3 cup cold water
2 eggs
1 egg yolk
1 tablespoon olive oil
1 teaspoon salt
meat filling:
½ pound ground beef
1/3 cup finely, chopped onion
1 clove garlic, minced
1 egg
2 tablespoon grated parmesan cheese
½ teaspoon salt
marinara sauce


1Pasta Dough: In a large bowl, combine 1 cup of the flour and remaining ingredients. With mixer at medium speed, beat for 2 minutes, occasionally scraping bowl. With wooden spoon, stir in the rest of the flour to make a soft dough; adding a little more flour, if necessary.
2Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover dough and let rest 30 minutes. Meanwhile, Make meat filling or filling of your choice.
3Meat Filling: In a 10-inch skillet over medium high heat, cook hamburger, onion, and garlic until hamburger is thoroughly browned. Remove from heat and drain of juices. Stir in egg, Parmesan cheese, and salt. Mix until well blended; set aside. Make the Ravioli.
4Jumbo Ravioli: Cut the pasta dough into 4 pieces. On a well-floured surface, with a floured rolling pin, roll one piece of the pasta dough into a 15x6 inch rectangle. With a pizza cutter, cut the rectangle crosswise into five 6x3 inch pieces.
5Drop rounded Tablespoonful’s of filling on the 3-inch side of each piece of pasta to within ¼ inch of edges. Beat one whole egg in a small dish to make a egg wash. Using a pastry brush, brush the outside edges of the ravioli with the egg wash.
6Fold dough over meat filling, bringing ends together. Press all edges to seal. With a fork dipped in flour, again, firmly press down on edges to permanently seal pasta.
7Place ravioli in a single layer on clean towel. Repeat with remaining pasta and meat filling. Let dry 30 minutes. Meanwhile, make marinara sauce or use your favorite pasta sauce.
8In a 5 quart stockpot, heat the water and salt to boiling. Drop in ravioli and cook about 10 minutes; drain on a paper towels or in a colander.
9Arrange ravioli on a platter or individual plates and spoon Marinara sauce over ravioli. Sprinkle with parmesan cheese.
10Serve with garlic bread sticks, salad and wine.

About this Recipe

Course/Dish: Beef, Pasta, Other Main Dishes
Main Ingredient: Beef
Regional Style: American