If you’ve ever wished for a comforting Italian classic that feels both special and totally achievable at home, Meat Ravioli Ears are about to steal your heart. Imagine delicate pasta pockets, cradling a savory blend of seasoned beef and pork, each one shaped by hand to resemble a little ear—then simmered in fragrant broth until perfectly tender. There’s something genuinely joyful about crafting these little “ears” from scratch, and there’s nothing quite like the satisfaction of slurping them up in a cozy bowl of hot broth. The whole experience—from flour-dusted fingers to the first bite—is a celebration of traditional Italian cooking brought right to your kitchen.
Ingredients You’ll Need
At first glance, the ingredient list for Meat Ravioli Ears is beautifully straightforward. Every component has its purpose: the fresh pasta provides the ideal texture, while the savory filling is rich with flavor and aroma. Let’s take a closer look at what you’ll need and why each ingredient matters.
- All-purpose flour (2 cups): Forms the backbone of the pasta dough, giving it that perfect bite and structure.
- Large eggs (3): Bring richness and color to the dough, making it delightfully pliable.
- Olive oil (1 tablespoon for dough, 2 tablespoons for filling): Helps bind the dough and lends subtle fruitiness to both dough and filling.
- Salt (1/2 teaspoon for dough, 1/2 teaspoon for filling): Essential for seasoning both your pasta and filling.
- Ground beef (1/2 pound): Brings satisfying savoriness and hearty texture to the filling mix.
- Ground pork (1/4 pound): Adds tenderness and a hint of sweetness that balances the beef beautifully.
- Small onion, finely chopped (1): Gives the filling gentle sweetness and depth.
- Garlic cloves, minced (2): Adds aromatic warmth and a touch of zing to the mix.
- Parmesan cheese, grated (1/4 cup): Melts into the filling, lending umami and creaminess.
- Fresh parsley, chopped (2 tablespoons): Brightens the filling with a touch of herbal freshness.
- Dried oregano (1/2 teaspoon): Brings that classic Italian flavor—just enough to make your kitchen smell irresistible.
- Black pepper (1/4 teaspoon): Gives the filling gentle heat and complexity.
- Chicken or beef broth (4 cups): Creates the perfect cozy bath for serving your ravioli ears.
How to Make Meat Ravioli Ears
Step 1: Make the Dough
Start by placing the flour in a mound on a clean work surface or in a large bowl. Make a well in the center, then add the eggs, olive oil, and salt. Using a fork, gently beat the wet ingredients, gradually pulling in flour from the edges. Once the dough starts to come together, knead it for 8 to 10 minutes until smooth and silky. Wrap it in plastic wrap and let it rest for 30 minutes—this helps the gluten relax, resulting in tender but sturdy pasta that’s easy to shape into those signature Meat Ravioli Ears.
Step 2: Prepare the Meat Filling
While the dough is resting, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until soft and fragrant. Add the ground beef and pork, breaking it up with a spoon as it cooks. Once browned and cooked through, season the mixture with oregano, salt, and pepper. Remove from the heat and let it cool slightly before stirring in the grated Parmesan and fresh parsley. This cooling is important—it keeps the cheese from melting too soon and helps all the flavors mingle perfectly in your Meat Ravioli Ears.
Step 3: Roll and Shape the Ravioli Ears
Unwrap your rested dough and cut it into quarters for easy handling. Lightly flour your work surface and roll each piece into a thin sheet (about 1/16-inch thick works best). Using a cookie cutter or drinking glass, cut out small circles of dough. Place one teaspoon of the cooled filling in the center of each piece. Fold over into a half-moon, pinch the edges tight, then gently bring the corners together and pinch—voila, you’ve shaped an “ear”. Repeat with the rest of the dough and filling. The process is oddly soothing, and you’ll end up with a tray of dainty Meat Ravioli Ears ready for their bath.
Step 4: Cook the Ravioli Ears
Bring the chicken or beef broth to a simmer in a large pot. Working in batches, carefully add the ravioli ears and let them cook for 3 to 4 minutes. You’ll know they’re ready when they float to the surface—trust me, it’s like watching tiny edible balloons pop up one by one. Gently scoop them out with a slotted spoon if serving in broth, or transfer straight into bowls if you prefer to ladle broth over them at the table.
Step 5: Finish and Serve
Once all the Meat Ravioli Ears are cooked, serve them steaming hot with extra Parmesan and freshly chopped parsley sprinkled on top. The combination of tender dough, savory filling, and aromatic broth is absolute soul food and a delight to eat any time of year.
How to Serve Meat Ravioli Ears
Garnishes
Nothing elevates a bowl of Meat Ravioli Ears like a generous rainfall of freshly grated Parmesan and a scattering of vibrant parsley. If you love a touch of heat, a pinch of cracked black pepper or a swirl of good olive oil over the top adds even more depth. These simple finishing touches make each bowl feel restaurant-worthy.
Side Dishes
A dish as comforting as Meat Ravioli Ears deserves some classic (and simple) Italian sides. Think crusty bread for soaking up every drop of broth, a bright green salad dressed with lemon and olive oil, or even a medley of roasted vegetables. These sides keep the meal balanced, letting your handmade pasta be the true star of the show.
Creative Ways to Present
For a fun twist, arrange the cooked ravioli ears in a shallow bowl with a splash of lightly simmered tomato sauce and dollops of ricotta. Or, for gatherings, serve them as a small starter in clear mugs of broth with a mini spoon—a playful nod to traditional Italian hospitality that’ll have your guests grinning.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Meat Ravioli Ears, let them cool completely and transfer to an airtight container with a little splash of broth to keep them moist. They’ll stay fresh in the refrigerator for up to 3 days, making a next-day lunch that might be even better than the first time around!
Freezing
Want to enjoy a homemade ravioli fix whenever the craving hits? Arrange uncooked Meat Ravioli Ears in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Boil from frozen, adding an extra minute or two to the cooking time, and enjoy taste-of-Italy pasta any night you like.
Reheating
Gently reheat leftover ravioli ears in a pot of simmering broth or in the microwave with a splash of broth to prevent them from drying out. Avoid boiling them again, as overcooking could make the pasta too soft. They’ll be just as satisfying the second time around!
FAQs
Can I use just beef or just pork for the filling?
Absolutely! Using a single type Main Course, Pasta. The blend of beef and pork gives a richer taste and texture, but feel free to use what you have on hand or prefer.
Do I need a pasta machine to roll out the dough?
Not at all! While a pasta machine makes things quicker, a trusty rolling pin and a bit of elbow grease are all you need. Just aim for thin, even sheets and your Meat Ravioli Ears will cook up tender and delightful.
Can I make the dough ahead of time?
Yes, the dough can be made in advance and stored in the refrigerator overnight. Just bring it back to room temperature before rolling it out, so it’s nice and pliable.
Is there a vegetarian version of Meat Ravioli Ears?
You bet! Swap out the meat filling for a mix of sautéed mushrooms, ricotta, and a little Parmesan. You’ll have a hearty, meat-free version that’s every bit as delicious and still worthy of the name.
What’s the best way to keep ravioli from sticking together?
Dust the shaped ravioli ears lightly with flour and arrange them in a single layer (not touching) before cooking. If you’re storing them for later, parchment paper also works wonders for keeping them separate.
Final Thoughts
There’s an unbeatable magic to making Meat Ravioli Ears from scratch—each little ear is a labor of love that pays off in every deeply satisfying bite. Whether you’re an old hand at homemade pasta or trying this for the first time, give this recipe a whirl and bring the warmth of Italian tradition straight to your table. Go on and treat yourself, your friends, or your family; these ravioli ears are bound to become a cherished favorite!
Print
Meat Ravioli Ears Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Pasta
- Method: Boiling
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the savory delight of homemade Meat Ravioli Ears, a traditional Italian stuffed pasta dish that is sure to impress with its flavorful meat filling and tender pasta.
Ingredients
Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling:
- 1/2 pound ground beef
- 1/4 pound ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- 4 cups chicken or beef broth
Instructions
- Prepare the Dough: Make a well in the flour, add eggs, olive oil, and salt. Mix into a dough, knead until smooth, wrap, and let rest.
- Make the Filling: Cook onion, garlic, beef, and pork. Season, remove from heat, and mix in Parmesan and parsley. Cool.
- Assemble the Ravioli: Roll out dough, cut circles, fill each, fold, and seal into ‘ear’ shapes.
- Cook the Ravioli: Simmer broth, add ravioli ears, cook until they float.
- Serve: Hot in broth, garnish with Parmesan and parsley.
Notes
- You can serve the ravioli ears with tomato sauce instead of broth.
- The dough can be made in advance and refrigerated overnight.
Nutrition
- Serving Size: about 8 ravioli
- Calories: 360
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 115 mg
