Beef and Mushroom Ravioli
Our Homemade Beef and Mushroom Ravioli recipe combines the rich flavors of lean ground beef and earthy mushrooms wrapped in freshly made dough. Perfect for a hearty meal, the ravioli is served best with a robust marinara sauce. The process of making ravioli from scratch can be deeply rewarding, offering a fresher and tastier alternative to store-bought varieties.
Beef and Mushroom Ravioli
Homemade Beef and Mushroom Ravioli involves preparing a smooth, elastic dough and a savory beef and mushroom filling. The combination of homemade dough and the filling provides a comforting texture and depth of flavor.
Variations of the ravioli might include different types of meat such as pork or turkey, or a vegetarian option using a mix of different mushrooms and cheeses. Making ravioli at home allows for the customization of flavors and the satisfaction of crafting something uniquely delicious.
Why you'll love this dish...
- Homemade Freshness: There's nothing like the taste of freshly made pasta, providing a texture and flavor that packaged versions can't match.
- Customizable: The filling can be adjusted according to personal preference, making it versatile for various dietary needs.
- Perfect for Freezing: Make a large batch and freeze it for a quick, impressive meal any night of the week.
- Comfort Food: It's a comforting meal that's perfect for cozy nights in.
Try our Beef Stroganoff Ravioli!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Olive Oil
- Eggs
- Salt
- Semolina
- All Purpose Flour
- Lean Ground Beef
- Chopped Mushrooms
- Chopped Onion
- Chopped Garlic
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Basil
- Oregano
- Beef Better Than Bouillon
Enjoy with our Homemade Marinara!
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Prepare the Dough: Combine water, oil, and eggs. Mix semolina and salt, then integrate the flour until the dough is smooth. Let it rest wrapped in plastic.
- Make the Filling: Cook beef, mushrooms, and onion with seasonings. Add dissolved bouillon and reduce. Cool and pulse in a food processor.
- Roll and Cut the Dough: Roll out the dough on a floured surface, cut into sheets, and prepare ravioli with a press.
- Cook the Ravioli: Boil water, cook ravioli gently for 2-4 minutes, then serve with sauce.
- Serve and Enjoy: Serve the freshly cooked ravioli with your favorite marinara or creamy sauce.
Recipe FAQ
Yes, you can prepare the ravioli ahead of time and either refrigerate for a couple of days or freeze for up to three months. Ensure they are well-sealed to maintain freshness.
For best results, reheat boiled ravioli in a pan with sauce over medium heat, which helps retain their texture and flavor.
Certainly, you can substitute the beef with equal amounts of ground pork, turkey, or a mixture of additional mushrooms and spinach for a vegetarian option.
Yes, store-bought pasta dough is a time-saving alternative that works well with this filling.
Serve this with...
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Beef and Mushroom Ravioli
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 ½ cups semolina
- ½ cup all purpose flour + more for dusting
Beef & Mushroom Filling
- ½ pound lean ground beef
- 3-4 cups chopped mushrooms
- ½ cup chopped onion
- ½ teaspoon chopped garlic
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon beef Better Than Bouillon
- ½ cup hot water
Instructions
Prepare Dough:
- 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.
- Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.
Prepare Filling:
- 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:
- Put on a large pan of water to boil.
- 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.
- 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.
- 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: 1Amount Per Serving: Calories: 492Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 103mgSodium: 524mgCarbohydrates: 59gFiber: 7gSugar: 5gProtein: 22g
look at you go with the fresh pasta - so awesome! I have not made fresh pasta in years (in college I WAS the pasta maker for an Italian restaurant...) and really want to um, yes, take the time to do so!
this looks fantastic!
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!!
Fantastic Post! Cannot wait to try it. You have inspired me!
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 🙁
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!
I'm having a hard time closing the side of the dough, they keep reopening, any suggestions
Try wetting the edges down with a water or egg wash mixture first. That should help!
Hi! I can’t wait to make this. Can you freeze the extra ravioli?
yup! I'd freeze it separately on a big tray, and then once it is frozen consolidate it into a freezer bag though. Otherwise they'll stick together.
Hello, I would like to try your recipe but was wondering if there was a substitute for the beef Better Than Bouillon? Thanks
The Beef Better Than Bouillon goes with the 1/2 hot water to make beef stock. So, if you wanted to substitute beef stock or broth that would be ideal. We've mostly switched to using Johnny's Au Jus seasoning for this kind of thing when we need to beef it up!
Can you use sweet sausage instead of beef with this recipe?
I bet that would be delicious!
I used this recipe for a base for ravioli and was super happy with the results. I switched out the regular mushrooms for shiitake and cremini mushrooms, and instead of adding beef bouillon, added red wine and a tablespoon of worchester sauce. I also used wagu beef - not necessary, but it sure impressed my guests. Excellent recipe!
Awesome! I bet those other mushrooms + the wagyu was epic!