Homemade Veal and Mortadella Ravioli
A classic Italian ravioli elevated with a rich veal‑mortadella filling and fresh pasta dough made with just flour, eggs and an extra yolk for color and tenderness.
Instructions
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Make the pasta dough
Combine the flour with one egg per 100 g of flour and an extra yolk. Knead the mixture for about 5 minutes (or up to 10 minutes on a low speed) until the dough feels smooth and pliable, like play‑dough. If the dough feels sticky, dust it with a little more flour. Cover the dough with cling film when not working with it. -
Roll the dough thin
Using a pasta machine or a rolling pin, roll the dough out as thinly as possible—ideally thin enough to see the filling through it. -
Prepare the filling
Finely chop or grind the veal and mortadella, then mix with grated Parmesan cheese and an egg to bind everything together. Season lightly, keeping the filling a bit over‑seasoned for the best flavor. -
Form the ravioli
Place small portions of the filling onto one sheet of rolled dough, cover with a second sheet, and cut into individual squares or circles. Press the edges to seal, ensuring no air pockets remain. -
Cook the ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli in and cook until they float to the surface and are al dente, usually a few minutes. Remove with a slotted spoon. -
Serve
Toss the cooked ravioli with a quick tomato sauce or a meat‑based sauce of your choice and serve immediately.
Tips
If the dough becomes too dry while rolling, lightly moisten it with a bit of water. For an extra‑luxurious touch, dust the finished ravioli with a little more grated Parmesan before serving.
Video
“Cheese & Meat Ravioli Recipe, the best homemade ravioli ever!” by Recipe30, watch on YouTube.
About this recipe
These hand‑made ravioli showcase a savory blend of veal, mortadella and Parmesan cheese, giving each bite a deep, meaty flavor. The dough is rolled thin enough that you can almost see the filling through it, creating a delicate, slightly translucent package that feels as elegant as it tastes.
Serve the ravioli hot, boiled until tender, and topped with a quick tomato‑based sauce or a simple meat ragù. Pair with a light salad or steamed vegetables for a satisfying Italian‑style meal.
