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Classic meat-filled ravioli in sage butter or tomato sauce is Italian pasta craft at its finest. This high protein mediterranean dish is a family favorite and excellent for freezer storage.
Make the pasta dough: Mound the flour on a clean surface and create a well. Add eggs to the center and work the flour into the eggs with a fork, gradually mixing to form a dough. Knead for 10 minutes until smooth, then wrap in plastic and rest at room temperature for 30 minutes.
Prepare the filling: In a medium skillet over medium-high heat, cook ground beef and pork until browned and no pink remains, breaking up the meat finely. Let the mixture cool briefly.
Combine filling: In a bowl, mix the cooked meats with ricotta, parmesan, nutmeg, salt, and black pepper. Stir until fully combined and the mixture is cohesive.
Roll out the pasta: Divide the dough in half. Roll each half out on a lightly floured surface to a thin sheet (about 1/16 inch), using a rolling pin or pasta machine. Dust with flour to prevent sticking.
Form the ravioli: Place small spoonfuls of filling about 1 inch apart on one sheet of pasta. Brush edges with water, lay a second sheet on top, and gently press around each mound to seal. Cut into individual ravioli squares with a knife or pastry wheel.
Cook the ravioli: Bring a large pot of salted water to a boil. Lower heat to maintain a gentle boil and cook ravioli in batches for 3–4 minutes, or until they float to the top.
Prepare sage butter sauce: While pasta cooks, melt butter in a skillet over medium heat. Add sage leaves and cook until butter is golden and sage is crisp, 2–3 minutes. Do not burn butter.
Assemble: Drain cooked ravioli and immediately transfer to skillet with sage butter. Toss gently to coat and serve hot, topped with extra parmesan if desired.
