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Ravioli alla Bolognese

Makes 36 Ravioli

Mom always complained about making homemade pasta so I always hesitated to make my own. Today I decided to try my hand at it by making ravioli and it really wasn’t too hard, but I only made a small batch. Of course you need to have the right tools to get it right.

I thought I could use mom’s pasta maker but when I went to use it, it was rusted out. I purchased an attachment for my KitchenAid stand mixer and a large ravioli tray. Great thing, there are lots of videos on Google that show you how to use these tools.

I remember mom telling me you use 1 egg for every 100 grams of flour and just a little bit of salt and water to bring it all together. I wanted to make this authentic Italian therefore I used double zero flour.

There are several steps in this recipe as first you have to make the filling, then the pasta and finally the sauce.

Ingredients for Ravioli Meat Filling

2 tbsp butter

2 tbsp olive oil

¼ pound ground turkey

¼ pound ground pork

½ onion minced

1 tbsp minced garlic

½ tsp salt

½ tsp black pepper or paprika

¼ cup white wine

¼ cup chopped parsley

¼ cup grated parmesan cheese

1 egg

Directions for Ravioli Meat Filling

  1. In a skillet, melt butter in the oil

  2. Add ground meat, onion, garlic and cook over medium-high heat

  3. Stir to break up the meat chunks and combine everything together

  4. Add seasonings and cook for about ten minutes until meat and onion is cooked

  5. Pour in wine and cook on high heat until wine has evaporated

  6. Stir in parsley and take off heat to cool down

  7. Once cool use a food processor to process the meat so it is minced

  8. Place meat in a bowl and add cheese and egg and stir everything well

  9. Cover and place in refrigerator until ready to use

Now it's time to make the pasta noodles

Ingredients for Pasta

3 large eggs

300 grams 00 flour

¼ tsp salt

Water if necessary to bring dough together

Directions for Pasta

  1. Using the kneading attachment on stand mixer, add eggs, flour and salt to the bowl and turn on speed 2 and mix for 60 seconds and then turn to speed 3

  2. If dough is too dry add ½ tbsp water in increments until the dough comes together

  3. Turn down to speed 2 and kneed for 10 minutes

  4. Remove dough and place on flour counter. Sprinkle flour over dough and knead until dough is no longer sticking. Adding more flour as required

  5. Cover dough with saran wrap and let rest for at least 30 minutes

  6. Cut dough into three pieces

  7. Take one piece and cover the rest with the saran wrap

  8. Flatten piece into rectangular shape and add flour to both sides

  9. Run it through the pasta roller on the widest thickness (mine is #8)

  10. Fold the dough in half, flour both sides and run it through again

  11. Change the setting to the next thinner thickness (I used #6) and pass the pasta through two times using the same process as above

  12. Do the same for passing the pasta through the next two levels of thinner thickness (I used #4, then #2 as last thickness)

  13. The dough will be very thin, lay it flat on floured counter

  14. Now it’s time to get the ravioli maker out and lay one end of the pasta onto the top of the tray that has the cavities that need filling

  15. Push the pasta sheet into the cavities and adjust sheet as needed

  16. Fill each cavity with filling, I use my fingers to add the filling into the cavities

  17. After finished filling the cavities, lay a sheet of pasta on top

  18. Using your hands press down so the sheets are pressed together, we don’t want any air pockets

  19. Flip the ravioli filler and remove the pasta sheets

  20. Put the ravioli cutter on the pasta and line it up correctly

  21. Flip it over with the ravioli pasta

  22. Using a rolling pin, roll over top, back and forth until you see the cutting marks come through

  23. Gently pull apart the raviolis, they are ready to boil for 5 to 7 minutes and put in your favourite sauce. I made quick Bolognese which is below.

  24. Otherwise place the ravioli onto a parchment lined baking sheet and freeze for ½ hour until frozen and place them in airtight container and keep frozen until you are ready to use them. Don’t thaw them out, just place frozen in boiling water and let them cook for about 7 – 9 minutes

Quick Bolognese sauce

Because I had leftover filling from the ravioli I used it as the meat for this sauce.


1 tbsp olive oil

½ chopped onion

½ cup finely shredded carrots

Leftover ravioli filing meat

1 can tomato paste (156ml)

¼ cup vegetable broth

½ cup cream

1 tbsp red pepper flakes

½ cup grated parmesan cheese

Salt and pepper to taste

Parmesan cheese


  1. In a skillet heat oil on high and sauté onions, carrots and garlic for five minutes and stir in meat

  2. Add tomato paste and broth and stir until combined

  3. Continue cooking for five minutes

  4. Pour in cream and red pepper flakes and stir until everything is well combined

  5. Add ½ cup of parmesan and stir well

  6. If sauce is too thick add a little bit of water

  7. Add salt and pepper to taste

  8. Set aside until ready for ravioli

  9. Cook ravioli and heat sauce

  10. When ravioli are cooked scoop them into the skillet and carefully toss in the sauce

  11. Plate and sprinkle with parmesan


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