Great Uncle Howard's Meat Ravioli
- 10 hours ago
- 4 min read
Why You’ll Love These Meat Ravioli
Perfectly Portioned: While the process is a labor of love, these freeze beautifully, allowing you to boil exactly the amount you need for a solo dinner.
Budget-Friendly Protein: Uses a small amount of ground meat and pantry staples like breadcrumbs and parmesan to create a filling that tastes far more expensive than it is. It is truly a thrifty Italian meal.
Versatile Fillings: Whether you have a little leftover pork, chicken, or turkey, this recipe adapts to what you have in your fridge.
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What You Need to Make Great Uncle Howard's Meat Ravioli
Ingredients (Shopping List)
Pasta Dough
Frozen Chopped Spinach
Egg
Breadcrumbs
Salt
Grated Parmesan Cheese
Olive Oil
Ground Pork, Chicken, or Turkey
Tomato Sauce (for serving)
Tools
Optional - Ravioli Mold for forming the ravioli.
Rolling pin (for rolling thin sheets)
Baking tray (for freezing)
Here's the Recipe!
The Sunday Ritual of Making Meat Ravioli
The rhythmic squeak of a pastry wheel cutting ravioli is a sound that goes back generations in my family's kitchens.
Although I don’t remember my Great Uncle Howard making meat ravioli, his Sunday afternoon ravioli-making is a legend in our family. I can imagine him hunched over a floured table, meticulously sealing little pockets of joy. (Yes, that is him in the picture!)
For years, I wanted to make ravioli, but it wasn’t until working for an Italian restaurant where we served freshly made pasta and ravioli, that I started looking at my own family history, and the dishes that have been passed down - some made, and some just talked about - ravioli being one of them.
Funny enough, my aunts and Mom never made the family ravioli. So, on a recent visit from my closest aunt, I surprised her by putting together a pasta-making class that included Great Uncle Howard’s recipe. When she arrived, she couldn’t stop talking about the ravioli and was so excited to learn how to make pasta. When I told her we were not only going to make pasta, but we were going to make Great Uncle Howard’s ravioli, she was close to tears.
This inspired me to put together filled pasta classes for the general public. They have been a huge success, and yes, Great Uncle Howard’s meat ravioli takes center stage. If you are ever interested in scheduling a filled pasta-making class or any other cooking class, feel free to reach out.
There is something to be said for old recipes. They just work. You can search the internet and get the same things over and over, but when you read a handwritten recipe with those little tips, something magical happens. FYI - the recipe here is for a single batch of meat ravioli, but in the recipe, Howard provides the quantities to make a batch that is six times larger. I guess his meat ravioli was in demand! 😀
Here are a couple of tips straight from Howard.
Make sure to let the dough rest. He didn’t say why, but now we know it is so the gluten can relax. By waiting, you ensure the sheet stays thin enough to cook through at the same rate as the filling.
The dough may be sticky, but flour the board/table generously. Eventually, you want a dry, almost leather feel to the dough.
I switched the spinach from Howard’s canned spinach to frozen chopped. Just remember to really squeeze the water out of the spinach, so the filling isn’t too wet. If it is, the steam created while cooking could burst the pasta.
How thin should you roll the pasta dough? Very thin. Great Uncle Howard talked about how gentle you must have been when cooking the ravioli so they don’t break. That should give you some indication of how thin.
Variations
The Florentine Twist: Use ground chicken and double the spinach for a lighter, brighter flavor profile. Believe it or not, Great Uncle Howard’s recipe does say you can use ground chicken. I’m sure he didn’t get his at the grocery store, but chopped it himself.
Extra Umami: Swap the parmesan for a sharp Pecorino Romano or add a pinch of nutmeg to the meat mixture to lean into traditional Northern Italian flavors.
You don’t have to make these ravioli, but I do encourage you to pull out your old family cookbooks and take a thumb through to see what you find. You may be as surprised as I was to find well-loved recipes and the memories they bring back.
Go create something amazing today!
Frequently Asked Questions (FAQs)
How do I prevent my meat ravioli from opening while boiling?
The secret is the "water seal." Use your finger to dampen the dough around the filling mounds before placing the top sheet. Press firmly to remove any air pockets; air expands when heated, which is the primary cause of "explosions" in the pot.
Can I cook these meat ravioli straight from the freezer?
Yes! In fact, you should. Do not thaw them, or they will become gummy. Drop the frozen ravioli directly into boiling salted water. They may need an extra 1–2 minutes beyond the standard 5-minute float time.
Why do the meat ravioli need to boil for 5 minutes after they float?
Floating is a sign that the air inside has expanded and the density has changed, but it doesn't always mean the pasta dough is cooked through, especially at the thick, crimped edges. That extra time ensures the "al dente" texture is consistent throughout.
I’d Love to Hear From You:
Did you grow up with a family "ravioli maker" like Uncle Howard? I'd love to hear about your favorite Sunday traditions in the comments!
About Jen and her Recipes: As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.
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