Beef Ravioli

Makes 8 servings.



  • 1 Tbsp. coarsely chopped onion
  • 2 cloves garlic, chopped
  • 3 Tbsp. butter
  • 1 pound beef rump roast
  • 1 pound veal roast
  • 1 carrot, peeled, sliced
  • 1 stick celery, chopped
  • 3 sprigs parsley
  • 1-1/2 tsp. salt
  • 1/4 teaspoon nutmeg
  • 1/2 c. water
  • 1-1/2 c. bread crumbs
  • 3 c.  Parmesan cheese, grated
  • 1 egg yolk


  • 5 c. flour
  • 2 whole eggs
  • 3 egg yolks
  • Water
  • 2 qt. beef broth


In Dutch oven, brown onions and garlic in butter; add meat and brown. Add vegetables, seasonings and water; cover tightly and simmer over low heat about 2 hours until meat is tender. Strain out juice and reserve; discard vegetables. Finely chop or mince meat. Heat meat juices; add bread crumbs. If juice is not enough, add a little water. Add chopped meat to crumb mixture. Cool; mix in Parmesan and egg yolk. Season to taste.

For ravioli dough, mix flour eggs and small amount of water until a nice dough is formed. Roll very thin or use pasta machine to make thin sheets. Cut dough in 1-1/4 inch circles with cutter or glass. Dot circles with small amount of filling, about 1/2 teaspoon. Top with second circle of dough and press edges to tightly seal.

In large pot, bring broth to a boil. Add ravioli, a few at a time; simmer about 6 minutes to keep al dente. Remove ravioli from broth with a slotted spoon. Top with Parmesan cheese and serve.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.