Traditional Greek Meat-Filled Ravioli

This Greek-inspired ravioli dish combines rich, savory flavors with delicate handmade pasta. The filling, a blend of pork and beef, is enhanced with prosciutto, aromatic garlic, and onion, creating a deeply satisfying taste. Seasoned with oregano and paprika, the mixture is simmered with tomato paste and broth until perfectly tender. Encased in fresh pasta sheets, these ravioli are carefully sealed and cooked to al dente perfection. Serve them simply with melted butter, olive oil, or grated Parmesan for an authentic Mediterranean experience. This dish reflects Greece’s culinary tradition of combining robust meats with delicate pasta, offering a comforting yet refined meal.

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Ingredients (Makes 24 ravioli (serves 4-6))

30 g (2 tbsp) unsalted butter
½ small onion, finely chopped
2 garlic cloves, crushed
90 g (3 oz) prosciutto, finely chopped
125 g (4.4 oz) ground pork
125 g (4.4 oz) ground beef
½ tsp dried oregano, crushed
1 tsp paprika
2 tsp tomato paste
130 ml (½ cup) chicken broth or water
2 egg yolks
700 g (1.5 lbs) fresh pasta dough, rolled out
1-2 tbsp semolina flour
1 egg, beaten
Salt and freshly ground black pepper

Nutrition Information (per 100g)

Calories: 220
Fat: 10
Protein: 12
Carbohydrates: 20
Fiber: 2

Directions

Prepare the Filling

1. Melt the butter in a wide saucepan over medium-low heat. Sauté the onion, garlic, and prosciutto for 5-6 minutes, ensuring they do not brown.

2. Increase the heat to medium-high and add the ground pork and beef. Cook for 4-5 minutes until lightly browned.
3. Season with oregano, paprika, salt, and pepper. Stir in the tomato paste and chicken broth or water. Cover and simmer for 50 minutes until the mixture thickens.
4. Uncover, increase the heat, and cook for an additional 10 minutes until the filling is sufficiently dry. Let it cool, then mix in the egg yolks.
6. Lightly dust a work surface with semolina flour and place one of the smaller sheets on it. Keep the remaining sheets covered with a damp towel to prevent drying.
7. Gently score the pasta sheet into 24 squares.
8. Place a teaspoon of filling in the center of each square and press lightly.
9. Brush the scored lines around the filling with beaten egg.
10. Cover with one of the larger pasta sheets, starting from one side. Press the edges together, ensuring a tight seal without stretching the dough.
11. Use a pastry cutter or sharp knife to cut into 24 ravioli. If not cooking immediately, place them on parchment paper, dust with cornmeal, and cover with a kitchen towel. They can rest for 1-2 hours but should not be refrigerated.
13. Remove with a slotted spoon and serve with melted butter, olive oil, or grated Parmesan.

Assemble the Ravioli

5. Divide the pasta dough into four sheets: two measuring 30 x 20 cm (12 x 8 in) and two slightly larger.

Cook and Serve

12. Bring a large pot of salted water to a rolling boil. Cook the ravioli for about 5 minutes until al dente.

Cookix's Secrets

Alternative Cooking Method

Instead of boiling, try baking the ravioli with a light tomato sauce and cheese.

Alternative Proteins

Replace pork and beef with ground chicken or turkey for a different taste.

Cooking

Do not overcrowd the pot when boiling the ravioli to prevent sticking.

Flavor Enhancements

Add a pinch of nutmeg to the filling for a deeper flavor.

Healthier Version

Use whole wheat pasta dough and lean ground meats for a lighter version.

Pasta Handling

Keep the pasta sheets covered with a damp towel to prevent drying while assembling the ravioli.

Sealing the Ravioli

Ensure the edges are pressed firmly to prevent the filling from leaking during cooking.

Seasonal Tweaks

In summer, serve with a fresh tomato and basil sauce for a lighter touch.

Ask Cookix, your sous-chef