RAV-ear-IOLI (Meat Ravioli Ears) Recipe

Introduction

RAV-ear-IOLI, or meat ravioli ears, is a playful twist on traditional Italian ravioli shaped like human ears. Filled with a rich mixture of ground beef and cheeses, these delicate pasta pockets are as fun to make as they are delicious to eat.

Ingredients

• 1 cup all-purpose flour
• 1 whole egg + 3 egg yolks (reserve egg whites for wash)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 lb ground beef
• 1/4 cup finely grated cheese (Parmesan, Romano, Asiago, or Italian blend)
• 2 tbsp ricotta cheese
• 1 egg (for filling)
• 1 tbsp finely chopped parsley
• 1 clove garlic, minced or pressed

Instructions

1. Step 1: Make the dough by placing the flour, whole egg, egg yolks, olive oil, and salt in a food processor. Process for about a minute until combined. The dough will be loose at first.
2. Step 2: Turn the dough onto a large, unfloured board and knead for 10 minutes until smooth. Form into a ball, wrap tightly in plastic wrap, press into a disc, and let rest for at least 1 hour to let the gluten relax.
3. Step 3: Prepare the filling by combining ground beef, grated cheese, ricotta, egg, parsley, and garlic in a bowl. Mix thoroughly until the mixture forms a paste-like consistency. Spoon filling into a piping bag and tie it closed.
4. Step 4: Roll the rested dough on a lightly floured surface from the center outward until it is very thin—about 1 mm thick, so your hand is visible through it.
5. Step 5: Cut out egg-shaped pieces using a cookie cutter. Keep unused dough covered with plastic wrap to prevent drying.
6. Step 6: Brush egg whites on two dough pieces to act as glue. Cut the piping bag tip to about 1/4″ wide and pipe the filling onto one piece in a slightly curved J-shape.
7. Step 7: Place a second dough piece on top, egg-washed side down, and press firmly to seal. Remove any air pockets around the filling to prevent bursting.
8. Step 8: Pinch and slightly pull about one-third up from the edge to create the ear’s tragus, then brush egg wash around the outer edge from tragus to lobe.
9. Step 9: Roll the edge of the dough to form the helix fold, then pinch the lobe to shape it. Repeat this process for all ravioli ears, working in batches.
10. Step 10: Prepare a large pot of salted water with a splash of oil. Bring to a boil, then reduce to a gentle simmer.
11. Step 11: Gently place ravioli in simmering water, cooking for 8-10 minutes until meat is cooked and pasta is tender. Use a spider strainer to remove cooked ravioli and place them on an oiled sheet pan to prevent sticking.
12. Step 12: Serve the RAV-ear-IOLI over hot tomato sauce and enjoy your creativity on a plate.

Tips & Variations

• Use an egg-shaped cookie cutter around 2-3/4″ x 2″ to achieve the best ravioli ear shape.
• Chill the dough disc well to make rolling easier and prevent tearing.
• Try adding fresh herbs like basil or oregano to the filling for additional aroma.
• If you don’t have a piping bag, use a plastic sandwich bag with a corner snipped off.
• Experiment with different cheese blends to find your favorite flavor combination.

Storage

Uncooked ravioli ears can be placed on a parchment-lined tray, covered tightly with plastic wrap, and refrigerated for up to 24 hours. For longer storage, freeze the ravioli on the tray, then transfer to a sealed container or freezer bag for up to 2 months. Cook frozen ravioli straight from the freezer, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats for the filling?

Yes, ground pork, veal, or a mixture of meats can be used instead of beef for a different flavor profile.

How thin should I roll the pasta dough?

The dough should be rolled very thin—about 1 millimeter thick—so it cooks evenly and has a delicate texture without becoming tough.

RAV-ear-IOLI (Meat Ravioli Ears) Recipe

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★★★★★

4.7 from 121 reviews

• Author: lilan
• Total Time: 1 hour 40 minutes
• Yield: Approximately 8–12 ravioli ears (4–6 servings) 1x

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Description

RAV-ear-IOLI are unique meat ravioli shaped like realistic human ears, combining homemade pasta dough with a savory meat and cheese filling. This recipe guides you through making tender pasta dough, a flavorful beef and cheese filling, and detailed shaping to create a playful and delicious dish perfect for an impressive appetizer or main course.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup all purpose flour
• 1 whole egg + 3 egg yolks
• 1 tbsp olive oil
• 1/4 tsp salt
• Egg whites reserved for egg wash

Meat Filling

• 1/4 lb ground beef
• 1/4 cup finely grated cheese (Parmesan, Romano, Asiago or Italian blend)
• 2 tbsp ricotta cheese
• 1 egg
• 1 tbsp finely chopped parsley
• 1 clove garlic, minced or pressed

Special Supplies

• Egg-shaped cookie cutter (approximately 2-3/4″ x 2″)
• Large cutting board
• Rolling pin
• Piping bag
• Spider strainer

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Instructions

1. Prepare the Dough: Place the all purpose flour, whole egg, egg yolks, olive oil, and salt in a food processor. Process for about one minute until combined into a loose dough. Turn the dough onto a large unfloured board and knead for 10 minutes until smooth and elastic. Form into a ball, wrap tightly in plastic wrap, press into a disc, and let rest for at least 1 hour at room temperature to relax the gluten.
2. Make the Filling: In a bowl, combine the ground beef, grated cheese blend, ricotta cheese, whole egg, chopped parsley, and minced garlic. Mix thoroughly until a paste-like consistency is achieved. Transfer the filling into a piping bag, seal, and set aside.
3. Roll Out the Dough: Cut the dough if needed for manageable portions. Lightly flour a large surface and the dough itself. Roll from the center outward as thin as possible, aiming for a thickness no greater than 1 mm, so your hand is visible through the dough.
4. Pipe the Filling: Using the egg-shaped cookie cutter, cut out several dough pieces, covering the rest with plastic wrap to prevent drying. Brush egg whites on two cut pieces as an egg wash. Trim the piping bag tip to about 1/4 inch. Pipe the filling in a slightly curved J-shape onto one piece of dough.
5. Shape the Ravioli Ears: Place a second cut piece atop the filled piece with egg-washed sides facing each other to seal. Press firmly to remove air pockets. About one-third of the way up, pinch and slightly pull the dough to form the ear’s tragus. Brush more egg wash along the edge from tragus down to lobe. Roll the edge to form the helix fold, and pinch the lobe to shape it. Customize the anatomy as desired for realistic appearance.
6. Assembly Line: Work in batches of 8 dough pieces to create 4 pairs of ears. Brush egg wash on cut pieces and pipe filling on half. Create mirrored shapes for left and right ears by piping reverse J-shapes. Place finished ravioli on a parchment-lined sheet pan to prevent sticking.
7. Cook the Ravioli: Bring a large pot of salted water with a splash of oil to a boil, then reduce to a gentle simmer. Gently add ravioli in batches, ensuring they don’t stick. Simmer for 8-10 minutes or until meat is cooked and pasta is tender. Use a spider strainer to remove the ravioli and place on an oiled sheet pan.
8. Serve: Plate the meat ravioli ears atop hot tomato sauce and enjoy this whimsical and flavorful dish.

Notes

• Resting the dough is essential for easy rolling and preventing shrinkage.
• Ensure all air pockets are removed when sealing ravioli to avoid bursting during cooking.
• The shaping of ears can be personalized—use reference images for accuracy or creative variation.
• Work quickly and keep unused dough covered with plastic wrap to prevent drying.
• Use a large surface area to roll the dough as thinly as possible for delicate pasta texture.

• Prep Time: 1 hour 30 minutes
• Cook Time: 10 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: ravioli recipe, homemade pasta, beef ravioli, italian cheese filling, pasta dough, stuffed pasta, unique pasta shapes, meat ravioli