Leavened dough Ravioli with Italian Ragù

Leavened dough Ravioli with Italian Ragù meat, food blogger recipe

Our food blogger Magda, from the food blog “La Piccola e la Grande Cuoca”, punctually amazes us with a delicious recipe. This time it is about the tasty homemade ravioli made with leavened dough filled with a tasty tomato sauce based on natural ground  Amica Natura.


Magda’s Recipe, Italian homemade ravioli filled with Ragù

Ingredients for ragù sauce

200 g of ground meat Amica Natura

200 g of tomato sauce

a tablespoon of tomato paste

a teaspoon of provence herbs

2 cloves of garlic

a shallot

extra-virgin olive oil

salt and pepper

Ingredients to prepare homemade ravioli with leavened dough

350 g of flour

100 g of butter

25 dag of fresh brewer’s yeast

1/2 glass of cooking cream

a pinch of sugar

a pinch of salt

an egg

Other ingredients

1 egg

2-3 tablespoons of grated Parmesan cheese


Mix the cream with the sugar and the crumbled brewer’s yeast in a bowl. Cover and let rise for about 30 minutes in a warm place.

Meanwhile, cut the butter into small pieces and melt in a small saucepan over low heat, stirring occasionally.

Sift the flour with the salt, an egg and the cooled melted butter into a bowl. Pour the yeast mixture in the center of the flour fountain. Knead for about 10 minutes until a homogeneous mixture is obtained. Cover with a cloth and let rise for about 40-50 minutes in a warm place.

How to prepare homemade ragù sauce

Finely chop 2 cloves of garlic and a shallot.

Heat 2-3 tablespoons of oil in a pan. Add the shallots, 2 finely chopped garlic cloves and fry everything for about 2 minutes, over low heat.

Now add the ground beef and fry for about 5 minutes.

Add a tablespoon of provence herbs, tomato puree and a tablespoon of tomato paste. Season with salt and pepper, mix well.

Bring to a boil and cook for about 30 minutes, stirring occasionally. Once cooked, leave the sauce to cool.

How to make homemade ravioli with leavened dough

After the dough rested until it has doubled in volume, knead it again and roll it out to obtain a sheet of 5 mm thick. With the circular cutter of the diameter of 10 cm it gets at least 12 circular shapes.

Read the complete recipe of leavened pasta ravioli filled with ground beef on Magda’s food blog!

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