Recipes Dinner Meat Dishes Beef Main Course Meat Ravioli Filling 4.0 (3) 4 Reviews Your choice of ground meat is first cooked with garlic, onion, and white wine, then mixed with Parmesan, mortadella, prosciutto, a pinch of nutmeg, and an egg for binding. By Domenica Marchetti Domenica Marchetti Former newspaper reporter Domenica Marchetti is a food blogger, cooking instructor, and author of seven books on Italian cooking. She writes a bi-monthly recipe column for the online publication Italy magazine. Food & Wine's Editorial Guidelines Updated on September 10, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones Active Time: 30 mins Total Time: 40 mins Yield: 40 ravioli Frequently asked questions Can you stuff ravioli with raw meat? Because the pasta cooks quickly, meat fillings must be pre-cooked before you stuff them into ravioli. For our meat filling, ground pork, veal, turkey, or chicken (or a combination thereof) is first cooked with garlic, onion, and dry white wine, which adds some acidity, before it's pulsed to a fine chop in the food processor. Once cooled, the remaining ingredients go in: nutty Parmigiano-Reggiano cheese, a bit of buttery mortadella and salty prosciutto, a pinch of nutmeg for warmth, and a beaten egg. How do you boil ravioli without breaking it? Homemade ravioli is more delicate than most store-bought versions, which are usually made with thicker pasta. Consequently, you'll want to cook your ravioli with extra care to keep them intact. After the salted cooking water has come to a full, rolling boil, reduce the heat to a steady simmer before adding the ravioli to ensure they don't get tossed around too violently. You'll want to cook them just to al dente; overcooked pasta is soft, mushy, and more prone to breakage. When they're ready, remove the ravioli from the water using a slotted spoon or strainer as opposed to dumping them into a colander. 5 Smart Tips for Cooking Better Pasta Notes from the Food & Wine Test Kitchen You can choose your own adventure with this Meat Ravioli Filling, opting for ground pork, veal, turkey, or chicken to be the star — or even a combination of all four, if you're into it. This filling is one of three options that can be used to make these Easy Ravioli. To save time day-of, make the filling the day before you make the pasta dough and assemble the ravioli, refrigerating it overnight. The finished, uncooked ravioli can be frozen for up to one month. Suggested pairing Try a berry-rich Sangiovese with these meat ravioli. Ingredients 2 teaspoons unsalted butter 2 teaspoons extra-virgin olive oil 1/2 pound ground pork, veal, turkey, or chicken (or a mixture of all four) 1/2 small onion, minced 1 garlic clove, minced Kosher salt Freshly ground black pepper 1/4 cup dry white wine 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 ounce mortadella, finely chopped 1 ounce prosciutto, finely chopped Pinch of freshly grated nutmeg 1 large egg, lightly beaten Directions In a skillet, melt the butter in the oil. Add the ground meat, onion, and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add the wine and cook over moderately high heat until evaporated, 4 minutes. Scrape the mixture into a food processor and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in the Parmigiano, mortadella, prosciutto, and nutmeg and season with salt and pepper. Stir in the beaten egg. Originally appeared: October 2010 Rate It Print