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Pork and Veal Ravioli with Creamy Sauce

Pork and Veal Ravioli with Creamy Sauce

Serves 4

2 cups plain white flour
2 eggs, lightly beaten
2 tablespoons oil
1/3 cup water

1 tablespoon oil
4 spring onions
3 garlic cloves
250g pork and veal mince
1 egg, lightly beaten

60 g butter
1 cup mascarpone cheese
2 tablespoons fresh sage
1/3 cup grated Parmesan
1/3 cup almond slivers

1. To Make Dough: Place flour, eggs, oil and water in a food processor bowl. Process for 5 seconds or until mixture comes together in a ball. Leave covered in plastic wrap in refrigerator 15 minutes. If food processor is unavailable, combine ingredients in large mixing bowl, using your fingertips.
2. To Make Filling: Heat oil in heavy-based pan, add finely chopped spring onions and crushed garlic, stir-fry over medium heat for 2 minutes. Add mince, stir-fry over high heat for 4 minutes or until well browned and all liquid has evaporated. Use a fork to break up any lumps as mince cooks; cool, stir in egg.
3. Roll half the dough out very thinly (about 1mm) onto a lightly-floured surface. Use a large sharp knife to cut dough into 6 cm squares. Brush half the squares very lightly with water, place a teaspoonful of filling onto each. Top each with another square, (on the diagonal), press down firmly to seal filling inside. Place in a single layer onto well-floured oven trays. Repeat with remaining Dough and Filling.
4. To Make Sauce: Melt butter in medium pan, add mascarpone cheese, stir over medium heat until melted. Add Parmesan and chopped sage and heat, stirring, for 1 minute. Cook ravioli in a large pan of rapidly boiling water for 5 minutes or until tender. Drain, serve with Sauce, sprinkle with toasted almond slivers.


  1. I made this with chicken mince as that is what I had in my freezer. I also substituted the spring onions for half a finely diced onion. I didn’t make the sauce but I did have a tomato based one. For a person that is not a big pasta eater, I would have to say this tasted really good.

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