Our homemade Beef and Mushroom Ravioli blends lean ground beef with earthy mushrooms, all tucked into freshly rolled pasta dough. This recipe delivers a rich, comforting plate best served with a robust marinara or a creamy sauce. Making ravioli from scratch takes a little time, but the result—fresh texture and deeply developed flavor—is worth the effort.
Beef and Mushroom Ravioli
This homemade ravioli starts with a smooth, elastic pasta dough and a savory filling of browned beef and sautéed mushrooms. The combination produces a satisfying contrast between tender pasta and a flavorful interior. Because you make each component yourself, the textures and seasonings are fully customizable to your taste.
If you prefer variations, try swapping ground beef for pork, turkey, or a vegetarian mixture of mushrooms, spinach, and ricotta. Preparing ravioli at home also gives you the flexibility to adjust seasoning levels, choose finer or coarser filling textures, and freeze portions for later use.
Why you’ll love this dish
- Fresh pasta flavor: Freshly rolled dough delivers a tender bite and a flavor depth store-bought pasta can’t match.
- Highly customizable: Adjust the filling, herbs, and sauce to suit dietary needs or flavor preferences.
- Freezer friendly: Make a large batch, freeze in a single layer, then transfer to a sealed container for quick future meals.
- Comforting and impressive: Homemade ravioli makes a cozy, restaurant-quality dinner for family or guests.
Try our Beef Stroganoff Ravioli for another hearty variation.
Recipe Shopping List
Stock up on these essentials before you begin. For precise amounts, see the ingredient list in the recipe section below.
- Olive oil
- Eggs
- Salt
- Semolina
- All-purpose flour
- Lean ground beef
- Chopped mushrooms
- Chopped onion
- Chopped garlic
- Pepper
- Garlic powder
- Onion powder
- Basil
- Oregano
- Beef bouillon or concentrated stock
Enjoy with a simple Homemade Marinara or a light cream sauce.
How To Make This Recipe
Below is an overview of the main steps. Follow the detailed instructions in the recipe card for exact measurements and timing while you cook.
- Prepare the dough: Whisk water, oil, and eggs. Combine semolina and salt with the flour, then knead until smooth and elastic. Rest the dough to relax the gluten.
- Make the filling: Brown beef, mushrooms, and onion with seasonings. Add dissolved bouillon, reduce, cool, and pulse the mixture so it forms fine, moist chunks that are easy to stuff.
- Roll and cut the dough: Roll the dough on a floured surface into thin sheets. Use a ravioli press or cutter to form and seal the pockets, arranging them on a floured or parchment-lined tray.
- Cook the ravioli: Bring a large pot of water to a gentle boil, lower to a simmer, and cook ravioli for 2–4 minutes until tender. Remove with a slotted spoon and serve with sauce.
- Serve and enjoy: Plate the ravioli with your favorite marinara or cream sauce, and garnish with freshly grated cheese and herbs if desired.
Traeger Lasagna Recipe is another great option if you enjoy homemade pastas.
Recipe FAQ
Yes. Arrange uncooked ravioli in a single layer on a tray and refrigerate for a couple of days, or freeze them for up to three months. Once frozen solid, transfer to a sealed container or bag to protect them from freezer burn.
For best texture, reheat ravioli gently in a pan with simmering sauce over medium heat. Microwaving can overcook the pasta and make it softer.
Yes. Substitute equal amounts of ground pork, turkey, or create a vegetarian filling with a mix of mushrooms, spinach, and ricotta or other cheeses.
Absolutely. Pre-made pasta sheets or wonton wrappers save time and work well with this filling.
Traeger Chicken Breast and Pasta is another recipe to try if you enjoy hearty pasta dishes.
Serve this with
- Garlic bread or a crusty loaf
- Caesar salad or a simple green salad dressed lightly
Eat More Beef
-
Traeger Beef Jerky
-
Traeger Prime Rib Roast
-
French Onion Stuffed Meatballs
More Incredible Pastas
- Smoked Lobster Mac and Cheese
- Lasagna Stuffed Shells
- Spaghetti Aglio e Olio
- Cajun Chicken Pasta
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Beef and Mushroom Ravioli
Hearty homemade beef and mushroom ravioli. Made-from-scratch dough is rolled thin and filled with a savory beef and mushroom mixture. Serve with a rich marinara or a light cream sauce.
1 hour 30 minutes
3 minutes
1 hour 33 minutes
Ingredients
Ravioli Dough
- 4 tablespoons water
- 4 tablespoons olive oil
- 4 eggs, beaten
- 1 teaspoon salt
- 2 ½ cups semolina
- ½ cup all-purpose flour + more for dusting
Beef & Mushroom Filling
- ½ pound lean ground beef
- 3–4 cups chopped mushrooms
- ½ cup chopped onion
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon beef bouillon
- ½ cup hot water
Instructions
Prepare Dough
- Whisk together water, olive oil, and eggs. Combine semolina and salt in a mixer, then add flours. Knead with a dough hook for about 5 minutes until the dough is smooth and elastic. If sticky, add small amounts of all-purpose flour until it firms up.
- Wrap the dough in plastic and let it rest for 30 minutes to an hour to relax the gluten, which makes rolling easier.
Prepare Filling
- In a medium skillet over medium-high heat, add the ground beef, mushrooms, and onion. Season and brown thoroughly, stirring often. Drain excess fat. Dissolve the bouillon in hot water, stir into the pan, and continue cooking until most liquids evaporate. Remove from heat, let cool, and pulse briefly in a food processor or chop finely so the filling forms small, moist pieces that fill ravioli evenly.
Roll Out Ravioli
- Bring a large pot of water to a boil and have it ready; you will reduce it to a gentle simmer for cooking the pasta.
- Turn dough onto a lightly floured surface, knead a few times, and roll out into thin sheets. Keep the dough and surface well floured to prevent sticking.
- Using a ravioli press or cutter, cut the dough into sheets and fill according to your tool’s instructions. Arrange filled ravioli on a parchment-lined tray in a single layer until ready to cook.
- Reduce the boiling water to a gentle simmer and cook ravioli for 2–4 minutes until the pasta is tender. Remove with a slotted spoon and serve immediately with heated sauce.
Nutrition Information
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 492
Total Fat: 19g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 103mg
Sodium: 524mg
Carbohydrates: 59g
Fiber: 7g
Sugar: 5g
Protein: 22g
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