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Beef and Mushroom Ravioli

Homemade ravioli with a hearty beef & mushroom filling, topped with a homemade marinara.

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Beef and Mushroom Ravioli

Holy yum. That’s all I have to say about these. Well, not quite all. You are going to want help when you make these. Beef and Mushroom Ravioli from scratch are not a one-person job. Not unless you have unlimited time on your hands, and really really enjoy repetitive actions. These ravioli are pretty easy to make, but very time consuming. The end result though? Totally worth it.

I had never worked with semolina flour before, and I’m so impressed. It is light and fluffy and makes your pasta so much better than using straight all-purpose. I love my soup noodles, for example, but not for a pasta meal. In soup they are amazing. With sauce? Not my style.

One thing I REALLY loved about these were how well the mushrooms blended into the beef.

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

See how smooth and amazing this dough looks? Wrap it in plastic wrap and let it rest.


All the PASTA RECIPES COMING YOUR WAY!

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Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Let the beef mixture cool, and then pulse briefly in a food processor to reduce the size of the chunks or they will tear through the dough.

 

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Roll out the dough, and use your ravioli press to get the sheet dimensions right. You want your sheets a bit wider than the press to account for the filling.

 

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Stuff your ravioli, and use an egg wash to help seal them shut.

 

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

DO NOT stack these one on top of the other. They will stick together. Single layer only, on parchment paper preferably. We lost several ravioli because we forgot to do that!

 

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

See? Stacked ravioli! Don’t do this! Trust me!

 

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Mmmmmmmm….

 

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

Beef & Mushroom Ravioli I www.orwhateveryoudo.com I #recipe #food #cooking #scratch

 

Beef and Mushroom Ravioli

Beef and Mushroom Ravioli

Yield: 10 servings
Prep Time: 1 hour 30 minutes
Cook Time: 3 minutes
Total Time: 1 hour 33 minutes

Hearty homemade beef & mushroom ravioli. Made-from-scratch dough is rolled out and filled with a hearty beef and mushroom filling. Top with a hearty marinara!

Ingredients

  • Ravioli Dough
  • 4 tablespoons water
  • 4 tablespoons olive oil
  • 4 eggs, beaten
  • 1 teaspoon salt
  • 2 1/2 cups semolina
  • ~ 1/2 cup all purpose flour + more for dusting
  • Beef & Mushroom Filling
  • 1/2 pound lean ground beef
  • 3-4 cups chopped mushrooms
  • 1/2 cup chopped onion
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon beef Better Than Bouillon
  • 1/2 cup hot water

Instructions

Prepare Dough:

  1. Whisk together water, olive oil, and eggs. Add semolina and salt to your mixer, and run briefly to combine. Add flours, and mix with your dough hook attached for 5 minutes, or until the dough is smooth and elastic. If the dough is still sticky, continue adding small amounts of all-purpose flour until a stiff dough is formed.
  2. Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.

Prepare Filling:

  1. In a medium pan over medium high heat, add beef, mushrooms, and onion to pan. Add seasonings. Brown well, stirring frequently. Drain off any excess fat. Dissolve Better Than Bouillon in hot water. Add to pan, and stir well. Cook beef until excess water cooks off. Remove from heat and let cool. Pulse briefly in a food processor to make into tiny chunks so the ravioli stuffs well.

Roll Out Ravioli:

  1. Put on a large pan of water to boil.
  2. Turn dough out onto a lightly floured surface, knead several times, and then roll out. Make sure to keep your dough and the surface well floured to prevent sticking.
  3. Using a ravioli press as a guide, cut dough into sheets, and stuff ravioli according to your press instructions. Set out onto a parchment lined cookie sheet in a single layer until read to cook.
  4. Once your water boils, turn down the heat to a slow simmer. These need to cook gently. Add to water and cook for 2-4 minutes. Remove with a slotted spoon, and serve immediately with your favorite sauce.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 492 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 103mg Sodium: 524mg Carbohydrates: 59g Fiber: 7g Sugar: 5g Protein: 22g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Mary

Monday 22nd of April 2019

I'm having a hard time closing the side of the dough, they keep reopening, any suggestions

Nicole Johnson

Monday 22nd of April 2019

Try wetting the edges down with a water or egg wash mixture first. That should help!

Lauren

Wednesday 21st of May 2014

I LOVEEEE mushrooms!!! I also loveeeee ravioli!! Going to have to give this a try! I'm so jealous you're an ambassador for the Mushroom Council :(

Nicole

Wednesday 21st of May 2014

The Mushroom Council was a 30 day thing. It was fun, but by the end of it I was pretty glad it was over, and I'm a HUGE mushroom fan! I think the fact that I HAD to make them so much put a damper on it, a little bit. But overall I really enjoyed it, and learned so much! Thanks for stopping by!

Laurie @Food is Love

Wednesday 21st of May 2014

Fantastic Post! Cannot wait to try it. You have inspired me!

Dianna

Monday 24th of March 2014

Finally, a beef filling that doesn't call for cheese!! These look delicious and I can't wait to try your recipe! I've never used semolina flour for anything. So it makes them a lot lighter in texture? A lot of ravs that I have eaten are sooo heavy and doughy. Thank you for the great tip!!

Chicken Mushroom Wild Rice Skillet | Or Whatever You Do

Friday 21st of March 2014

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