Wiener Rindsravioli (viennese Beef Ravioli)
Wiener Rindsravioli, or Viennese Beef Ravioli, is a classic dish from Viennese cuisine that features tender beef encased in delicate pasta pillows. This recipe is a labor of love, but the result is a comforting and satisfying meal that is perfect for a special occasion or a cozy family dinner.
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1 package of fresh pasta sheets
- 1/4 cup butter
- 1/4 cup chopped parsley
- Grated Parmesan cheese for serving
Instructions
- In a large bowl, combine the ground beef, onion, garlic, salt, pepper, nutmeg, bread crumbs, milk, and egg. Mix until well combined.
- Roll out the fresh pasta sheets on a lightly floured surface. Place small mounds of the beef mixture onto the pasta sheets, leaving space between each mound.
- Brush the edges of the pasta with water, then fold the pasta over the beef filling to create individual ravioli. Press the edges firmly to seal.
- In a large pot of boiling salted water, cook the ravioli for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
- In a separate pan, melt the butter over medium heat. Add the cooked ravioli and toss to coat in the butter. Sprinkle with chopped parsley.
- Serve the ravioli hot, with a generous sprinkling of grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 45 minutes
- Cooking time:
- 30 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Large mixing bowl Rolling pin Large pot Slotted spoon Frying pan
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve the Wiener Rindsravioli with a crisp green salad and a glass of Austrian white wine for a complete Viennese dining experience.
Tips & tricks
Tips: Be sure to seal the ravioli edges tightly to prevent the filling from leaking out during cooking.
Cost
$20