Apr 18

Home-made Ravioli with Pork and Turkey



Submitted by: Sanja Andreevska

This delicious ravioli, stuffed with minced meat and cheese is scented with fresh herbs, and makes a substantial first course. Alternatively, you can use veal instead of pork or turkey.


Home-made Ravioli with Pork and Turkey

Makes 8 servings


  • 1 quantity Pasta with Eggs (with 300 g / 110z flour and 3 eggs and 5
    ml / 1 tsp salt)
  • 50 g (2 oz / ¼ cup) butter
  • a large bunch of fresh sage, leaves removed and roughly chopped
  • 60 ml (4tbsp) freshly grated Parmesan cheese
  • extra sage leaves and freshly grated Parmesan cheese, to serve

For the filling:

  • 25 g (1 oz / 2 tbsp) butter
  • 150 g (5 oz) minced (ground) pork
  • 115 g (4 oz) minced (ground) turkey
  • 4 fresh sage leaves, finely chopped
  • 1 sprig of fresh rosemary, leaves removed and finely chopped
  • 30 ml (2 tbsp) dry white wine
  • 65 g (2 ½ oz / generous ¼ cup) ricotta cheese
  • 45 ml (3 tbsp) freshly grated Parmesan cheese
  • 1 egg
  • nutmeg



  1. First make the filling. Melt the butter in a medium pan, add the minced pork and turkey and the herbs and cook gently for 5-6 minutes, stirring oftentimes with a wooden spoon. Add salt and pepper to taste and stir well to mix thoroughly.
  2. Add the wine to the pan and stir again. Simmer for 1-2 minutes until reduced slightly, then cover the pan and simmer gently for 20 minutes, stirring from time to time. With a slotted spoon, transfer the meat to a bowl and leave to cool.
  3. Add the ricotta and Parmesan cheese to the bowl with the egg and freshly grated nutmeg to taste. Stir well to mix the ingredients thoroughly.
  4. Using pasta machine, roll out one-quarter of the pasta into a 90-100 cm (36-40 in) strip. Cut the strip whit a sharp knife into two 45-50 cm (18-20 in) lengths.
  5. Using a spoon, put 10-12 small mounds of the filling along one side of one of the pasta strips, spacing them evenly. Brush a little water on to the pasta strips around each mound, then fold the plain side of the pasta strip over the filling.
  6. Starting from the folded edge, press down softly with your fingers around each mound of filling, pushing the air out at the unfolded edge. Sprinkle lightly with flour.
  7. With a fluted pasta wheel, cut along each long side, then in between each mound to make small square shapes. Dust lightly with flour.
  8. Put the ravioli in a single layer on floured dish towels and leave to dry while repeating the process with the remaining pasta to make 80-95 ravioli altogether. Drop ravioli into a large pan of salted boiling water and boil for 4-5 minutes.
  9. While the ravioli are cooking, worm the butter in a small pan, add the fresh sage leaves and stir over a medium to high heat until the sage leaves are sizzling in the butter.
  10. Drain the ravioli and pour half into a large warmed bowl. Sprinkle with half the grated Parmesan, then half the sage butter. Repeat with the remaining ravioli, Parmesan and sage butter.
  11. Serve immediately, garnished with fresh sage leaves. Hand around more grated Parmesan separately.


Discover more about Sanja from her Skinny Sweets Daily profile page.

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