Craig Claiborne's Ravioli Recipe

Name: Craig Claiborne's Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Noodle dough made with 2 cups of flour (see recipe); 1 tablespoon butter; 1 1/2 teaspoons finely minced garlic; 3/4 pound ground beef; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 teaspoon dried basil; 1/2 teaspoon dried marjoram; 1 egg, lightly beaten; 3 tablespoons heavy cream; 3 tablespoons bread crumbs; 3 tablespoons freshly grated Parmesan or Pecorina cheese; 2 tablespoons finely chopped parsley; Meat sauce (see recipe)

Servings: persons

Noodle dough made with 2 cups of flour (see recipe)
1 tablespoon butter
1 1/2 teaspoons finely minced garlic
3/4 pound ground beef
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 egg, lightly beaten
3 tablespoons heavy cream
3 tablespoons bread crumbs
3 tablespoons freshly grated Parmesan or Pecorina cheese
2 tablespoons finely chopped parsley
Meat sauce (see recipe)

1
Prepare noodle dough and set aside.
2
Heat butter in saucepan and add garlic.
3
Cook briefly and add beef.
4
Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, about 5 minutes.
5
Add salt and pepper and stir.
6
Remove from heat.
7
Let cool.
8
Add basil, marjoram, egg, cream, bread crumbs, cheese and parsley.
9
Blend well.
10
Roll out pasta.
11
If a ravioli maker is used, cover utensil with thin sheet of pasta, add about 1 1/2 teaspoons of filling for each ravioli.
12
Cover with second sheet of pasta and press between fillings to exclude air.Use rolling pin to seal pasta and to cut them as you roll.
13
Remove ravioli to a rack.
14
Let dry for 1 1/2 hours before cooking.
15
To cook, drop ravioli into boiling water without crowding.
16
Let boil about 7 minutes or to desired degree of doneness.
17
Drain and serve with meat sauce (see recipe).

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Noodle dough made with 2 cups of flour (see recipe), 1 tablespoon butter, 1 1/2 teaspoons finely minced garlic, 3/4 pound ground beef, and more.

Yes, Craig Claiborne's Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Craig Claiborne's Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions