Homemade Meatball Raviolis For The Whole Family
Ever since I purchased a pasta machine my little kitchen helper has been slightly obsessed. Luckily I am able to store it high enough in a closet, otherwise he would be feeding play doh and who knows what, through the machine. He also has been intrigued with the ravioli maker, so it was finally time to break out the equipment and create something new. Meatball Raviolis! Meatballs are one of his favorite foods and to accomplish this meal I made some mini meatballs while he was in school. This way we could have them simmering in the sauce while we tackled the pasta dough and ravioli maker.
Making homemade pasta is a great activity for kids, albeit a little messy. My toddler has been learning how to crack eggs so I knew he would be excited to fill up the well of flour with the eggs. I was right. He was so proud of himself and it was great to work on those fine motor skills. I kept the sauce simple but you can make a homemade option or purchase your favorite jar sauce. The focus on this recipe was the simple act of making the pasta with my toddler and assembling to create a tasty meal.
Have you made homemade pasta with your little kitchen helper before? I would love to hear about your experience. leave a comment below.
- 1 - Pound Group Beef
- 1 - Egg
- 1 Teaspoon - Salt
- 1 Teaspoon - Dried Oregano
- 1 Teaspoon - Dried Garlic Powder
- 1/4 Cup - Panko Bread Crumbs (more if mixture is too wet)
- 3 Tablespoons - Graded Parmesan (optional)
- 2 Cups - All Purpose Flour (or Double Zero Flour if you have it)
- 2 Eggs
- 4 Egg Yolks
- 1 Teaspoon - Kosher Salt
- 28 ounce - Preferred Jar of Pasta Sauce or Basic Chopped Tomatoes (added spices and herbs by taste)
- Heat oven to 400°F. Line two baking sheets with foil. Set aside
- In a medium bowl, mix ground beef, egg, salt, oregano, garlic and Panko crumbs (parmesan if using)
- Pinch a small amount of meat mixture and roll into small .25 once balls. I tested the sized by placing one on the ravioli mold
- Place all 24 mini meatball onto a large baking sheet
- There will be enough meat mixture left over to make 4 larger meatballs. These are great for another meal
- Bake meatballs for 15 minutes.
- Meanwhile, in a sauce pot, add your pasta sauce or chopped tomatoes. Bring to a simmer
- Remove meatballs from oven and transfer into the sauce. Have the meatballs simmer in the sauce for at least 1 hour
- While meatballs are simmering, it's time to make the pasta
- Pour the two cups of flour on a clean surface. Make a well or nest in the middle of the flour pile
- Add eggs and salt into the middle of the well. Use a fork to beginning whipping the eggs together and gather bits of flour from the edge. Continue to incorporate the flour. Switch from the fork to your hand. Combine the flour and eggs and start to work the gluten in the flour. Continue to fold and kneed for 5-8 minutes until smooth. Wrap in plastic and allow to rest on countertop for 30 minutes
- ROLLING OUT PASTA
- After the 30 minutes is over divide the dough into quarters with a bench knife. Roll one quarter at a time and keep the other pieces wrapped until use
- With a rolling pin, roll dough into a rectangle, dust with flour. Set your Pasta Machine to 0 and pass through 3 times.
- Fold dough over to make it more square. Repeat the process until you reach the narrowest setting. The dough should be 1/8" thick
- Place the sheet of dough onto a floured baking sheet, while you roll out the second sheet of dough. Cover the first sheet of dough with a towel so it doesn't dry out
- Repeat the process for dough number two
- Place the dough sheet over the metal portion of the ravioli maker. With the plastic portion, imprint the dough to form the wells for filling.
- Place a mini meatball in each well. Avoid adding sauce so the dough doesn't break
- Place the second sheet of dough on top. With a rolling pin, roll across the sheet of dough in order to seal the two. You will see the zig zag impressions. Flip the raviolis over. Using a pastry/ravioli cutter to separate them
- In a large pot of salted boiling water, cook for 10-15 minutes or until they float to the top of the pot
- Remove with slotted spoon, place desired amount on a plate and add additional sauce. Grated parmesan is also a great option
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.