Pork Ravioli Recipe: Homemade Pasta Pillows Filled with Rich Pork Filling

Creating homemade pork ravioli is a rewarding experience that yields a delicious and satisfying meal. I find that making pasta from scratch allows for a depth of flavor and texture that’s hard to match with store-bought alternatives.

This homemade pork ravioli recipe features tender pasta pillows filled with a rich pork filling, cooked to perfection in just a few minutes. With simple ingredients and straightforward instructions, you’ll be enjoying this Italian classic in no time.

Ingredients for Pork Ravioli

Simple ingredients make this homemade pork ravioli recipe come together beautifully every time.

For the pasta dough, ’00’ flour gives a silky texture, but all-purpose works too. I usually grab mine from Whole Foods or my local Italian market. The eggs should be at room temp—takes the chill off the dough. If you’re using a stand mixer, use the dough hook attachment.

The pork filling needs good flavor. Use lean ground pork and don’t overmix it. No fresh parsley? Dried works at one-third the amount. For the Parmesan, grate it yourself—the pre-grated stuff doesn’t melt right. If you’re feeling fancy, add some truffle salt to the filling for depth.

Ravioli freeze beautifully on a parchment-lined baking sheet. Once frozen, transfer to a freezer bag. Cook straight from frozen in boiling salted water. The pasta dough keeps for 2 days wrapped in plastic in the fridge.

Step-by-Step Instructions for Homemade Pork Ravioli

Making homemade pork ravioli is a straightforward process that yields delicious results.

Step 1: Prepare the Pasta Dough

To start, combine the 2 cups All-Purpose Flour and 3 whole Large Eggs in a stand mixer fitted with a dough hook attachment. Mix on low speed for about 8-10 minutes until the dough comes together in a ball. The dough should be smooth and elastic; if it’s too sticky, add a little more flour, and if it’s too dry, add a small amount of water.

Once the dough is ready, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.

Step 2: Make the Pork Filling

While the dough is resting, prepare the filling. In a large skillet, heat 1 tablespoon Olive Oil over medium heat. Add the 1 whole Onion, finely chopped, and cook until it’s translucent and starting to brown, about 5-7 minutes. Then add the 4 cloves Garlic Cloves, minced, and cook for another minute until fragrant.

Add the 1 lb Ground Pork to the skillet, breaking it up with a spoon as it cooks. Cook until the pork is fully browned, about 7-10 minutes. Season with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Nutmeg. Stir in 0.25 cup Fresh Parsley, chopped, and 1 cup Grated Parmesan. Let the filling cool to room temperature.

Step 3: Roll Out the Pasta Dough and Form Ravioli

Divide the rested pasta dough into 4 equal pieces. Working with one piece at a time, roll out the dough using a pasta machine or a rolling pin until it’s very thin, about 1/16 inch thick. If using a pasta machine, start at the thickest setting and gradually decrease the thickness as you roll.

Use a round cookie cutter or a ravioli cutter to cut out circles of dough. Place a spoonful of the pork filling in the center of each circle. Brush the edges with a little water, then fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Make sure the edges are tightly sealed to prevent the filling from escaping during cooking.

Step 4: Cook the Ravioli

Bring the 4 cups Chicken Broth to a gentle simmer in a large pot. Carefully add the ravioli to the broth and cook for 3-5 minutes, or until they float to the surface. Use a slotted spoon to remove the ravioli from the broth and transfer them to a plate.

Drizzle the cooked ravioli with the remaining 1 tablespoon Olive Oil and sprinkle with additional Grated Parmesan if desired. Serve hot, garnished with extra parsley if you like.

Creative Variations of This pork ravioli

Italian-Style Pork Variations

For an Italian twist, add 1/4 cup chopped prosciutto or pancetta to the pork filling for a salty, savory flavor. You can also mix in 1/4 cup grated Asiago cheese for an extra rich taste. These additions create a more complex filling that pairs perfectly with the homemade pasta. 🌿

Spicy Pork Filling

If you like a bit of heat, incorporate 1-2 tsp red pepper flakes or diced jalapeños into the pork mixture. This adds a spicy kick that complements the creamy pasta. For an extra layer of flavor, mix in some chopped fresh cilantro or parsley. 🔥

Herb-Infused Pork Ravioli

To give your ravioli a fresh, herbaceous flavor, add 1/4 cup chopped fresh sage or thyme to the pork filling. These herbs pair beautifully with pork and add a bright, aromatic note to the dish. You can also brush the pasta with 1 tbsp olive oil infused with herbs before cooking. 🌸

Asian-Inspired Pork Ravioli

For an Asian-inspired variation, mix 1-2 tbsp soy sauce and 1 tbsp sesame oil into the pork filling. You can also add 1/4 cup chopped scallions and 1/4 cup grated ginger for extra flavor. This creates a unique fusion that works surprisingly well with the Italian pasta. 🥗

Mushroom and Pork Filling

Sautéed mushrooms add a wonderful earthy flavor to the pork filling. Simply cook 1/2 cup finely chopped mushrooms (like cremini or shiitake) with the onion and garlic, then mix them into the pork. This variation is perfect for mushroom lovers and adds a nice texture to the filling. 🍄

Serving Suggestions

Once your ravioli are cooked, you can serve them with a variety of sauces. A simple butter and sage sauce is a classic choice, or you can opt for a light cream sauce with grated Parmesan. For a lighter option, toss the ravioli in some extra virgin olive oil with chopped fresh herbs. Enjoy your delicious homemade pork ravioli!

Frequently Asked Questions