Homemade Beef Ravioli in Basil Cream Sauce

I love making homemade pasta. It is fun, easy, and tastes delicious! I especially enjoy making ravioli. They are little pockets of deliciousness! I have made cheese ravioli and asparagus ravioli but never a beef ravioli. To be honest, I am not sure if I have ever had a beef ravioli before.

I really loved these. The filling was delicious and the sauce was a winner. The sauce had a little heat to it from the diced tomatoes with green chilies. SO good. Nathan served himself seconds before I finished my plate and then he had thirds. That should tell you just how good this ravioli is! Enjoy!

Beef Ravioli in Basil Cream Sauce
Recipe adapted from A Blog About Food
FILLING:
1 lb ground beef
1/4 cup seasoned bread crumbs
3 tablespoons Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon parsley flakes
1 garlic clove, minced
1/8 cup onion, finely chopped
1/4 teaspoon pepper

DOUGH:
1 cup cake flour
1/4 cup AP flour
1/2 tsp salt
2 large egg yolks
1 1/2 TBSP olive oil
1/4 cup water

Blend together all dough ingredients in a food processor until mixture starts to form a ball. Knead dough on lightly floured surface, adding additional flour to prevent sticking, until smooth and elastic (6-8 minutes). Wrap dough in plastic wrap and let stand for 1 hour.

Brown the beef in a skillet and drain all the fat. Mix in remaining filling ingredients; set aside.

Roll out ravioli dough by hand or using a pasta machine. Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture. Put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.

To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil. Boil for about 10 to 12 minutes. Toss ravioli in cream sauce (recipe below).

Basil Cream Sauce

2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) cans diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt

Melt butter over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt.