Test cook Dan Souza makes host Bridget Lancaster the best Meat Ravioli with Quick Tomato Sauce.
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I’ve seen a few video on using a food processor to make pasta dough… I’ve seen the metal blade being used for this, but my processor came with a plastic blade as well. Is using one or the other better?
nice ravioli going t try it soon
I am going to try this
Can this dough be put through the KitchenAid pasta roller?
No salt in the dough?
Also looking for a Italian mild sausage recipe, & a Portuguese sausage recipe without the pepper spices please.
Hi. Can you please show us how to make spinach ravioli it has a tomato & creamy cheese sauce over it. I had it in one the restaurants, usually don't care for ravioli in a can. But the chef made this, instead of the chess macaroni. I'm deadly allergic to pepper spices, so no black, white, red, cayenne, poultry seasoning, sage, allspice, & paprika. I can use Clubhouse Italian seasoning with the red lid only contains dehydrated vegetable peppers instead of pepper spices. The black lid contains pepper spices. For paprika I use turmeric instead of.
Also could yous please show me how to make a Italian seasoning spice mixture without the pepper spices. Please & thank you inadvance.
Tape measure lol!!!
I dig the meal, but, cheese wise, I think he’s using pecorino instead of parmesan. (The latter is yellow-ish, whereas the first is withe.) Nothing against it; i’d rather use pecorino, which is nuttier and a little less umami than the parmesan. Just saying, because pecorino is waaaay cheaper and, in that instance, as good, if not more.
Not that great for me. The pasta taste was good, but dough way too sticky.
that red sauce looked like salsa. was kinda gross looking.
Bruh that guy really likes to hear himself talk. Soo off putting.
I JUST got done watching ATK pasta recipe for Fettuccine & Ravioli and then this popped up automatically as next to view. The recipe is ENTIRELY different in terms of ratios. WHICH one is correct??? 😐
Ryan from "The Office" explains how to make Ravioli
00 flour not all purpose!
They are a wonderful team. Looks like a good recipe. The videography is excellent.
Is the dough too soft to use a pasta machine/roller?
can this be done with beef or chicken, I do not eat pork.
Italians, Hungarians rest it only for 20 minutes. Americans like to over complicate every, they can never copy original recipes correctly.
Quick question. If you freeze some, as you mentioned, do you have to thaw them before cooking or can you drop them in your hot water without thawing?
Just made this recipe and it was outstanding! Thank you ☺️
Oh my goodness!!!! This ravioli recipe is the best one ever. I made this yesterday for dinner. By far, these are the best raviolis I’ve ever had. And the filling….. superb. For the sauce, I used the one from the drop meatballs from you guys. Very simple, elegant and of course delicious. Dan is the absolute best!!!
Thank you
Ok i get what we are going for with this. A meatball inspired filling but you accent the meat seasoning for the sauce so it opens up with the sauce as you chew. I got this
That sauce looks amazing
Looks really good 👍
This is a great pasta recipe for ravioli, I blundered so much making it too. Overfilled most of them, had some air pockets, had my water too hot so they boiled instead of simmering, and still not a single one burst in the water.
Starting with raw beef? Maybe. Raw pork? No way. I would over cook it worried about doneness.
Awesome as usual 😇❤🌾👍👏🙏👌
I wish there was a more precise measurement than "2 slices of hearty white sandwich bread." Grams? Ounces?
Would you review a ravioli maker? Bellemain Large Ravioli, Marcato ravioli cutter attachment , Marcato tablet, Nuvantee Ravioli Maker Attachment, Antree 3-1 ravioli maker, and KitchenAid Ravioli Attachment are some I have found.
Gonna get a crimping wheel because ravioli is on the menu!!!
one word…..yum!!
no salt in the pasta??
How is the pasta not way over cooked? This chef is a hack.
Dan is seriously a food god! Made this the other night and was PERFECT!!
I love it😍 I don't eat pork but maybe I can try a Turkey sausage or spinach mushroom and even a smoke salmon or scallops or squash with all of the other ingredients you have in the recipe 😋
MY DANNY BOIIIII
Why is this so wildly different from your published recipe in “Italian Classics”?
They look absolutely beautiful.
However, if you’re like me, and you have to make a couple hundred at Christmas, I would need to start making them a month in advance using this method!
Exactly how long in the food processor…What do you recommend???
4-5 seconds or 45? Sounds like you said 45. I had a ball of sticky dough after 10 seconds. Worked it on the counter for less than a minute, and it got way too runny and soft, way too guick. Wrapped it in plastic wrap. NOT A GOOD IDEA.
Well. Waste of time and 8 eggs.
Way too wet. No way to salvage it.
Huge disappointment.
Maybe you could give a bit more insight on what you do with a really wet pasta dough. 😜
Bummer…cuz it really looks amazing.
that looks so amazing 😻
the try guys are cringe everywhere lol