Impossible Beef Ravioli with brown butter sage sauce, filled with Impossible Ground Beef.
Comfort Food

Impossible™ Ravioli

4 Servings

21 Ingredients

Showing Off

By Impossible™ Foods Chef

Michael Melton

90’ Total time=30’ Cooking + 60’ Preparation

Take your cooking to the next level with Impossible Beef Ravioli. With freshly made, hand rolled pasta, a meaty filling featuring Impossible™ Ground Beef Meat From Plants, and a delectable butter, sage, and lemon pine nut sauce, these raviolis are little pockets of flavor and love. Whoever you make this delicious pasta for is certainly someone special.
Make this recipe 100% plant-based by substituting the butter and cheese with plant-based, sub the whole eggs in the filling with liquid plant-based egg, and sub the egg yolks in the pasta dough with 2 tablespoons olive oil mixed with about 1/2-3/4 cup of water. Now hurry, it's time to get started on this hearty, comforting dish!

This recipe is made with Impossible™ Lite Ground Beef Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

21 Ingredients

  • 12 oz Package Impossible™ Ground Beef or Lite Ground Beef Meat From Plants
  • 10 tbsp Unsalted Butter or Plant-Based Butter
  • 2 tbsp Extra virgin Olive Oil
  • 1/2 Small Onion, Finely Chopped
  • 1/2 Carrot, Finely Chopped
  • 1/2 Celery Stalk, Finely Chopped
  • 2 Garlic Cloves, Minced
  • Kosher Salt and Fresh Black Pepper To Taste
  • Pasta Dough
  • 1/4 Cup Freshly Grated Parmesan, Plus Additional To Finish
  • 2 tbsp Fresh Italian Parsley, Finely Chopped
  • 1/8 tsp Ground Nutmeg
  • 2 Large Eggs or Plant-based eggs
  • 6 Fresh Sage Leaves, Chiffonade
  • Zest And Juice Of Half A Lemon
  • 1/2 Cup Toasted Pine Nuts
  • Flaky Sea Salt

Pasta Dough

  • 2 Cups 00 Or All-Purpose Flour, Plus More For Dusting
  • 2 Large Eggs or Plant-based eggs
  • 4 Egg Yolks or Plant-Based eggs
  • Semolina Flour For Dusting

How to prepare

Step 1: Cook the Impossible Beef

In a large skillet or cast iron pan, melt 2 tablespoons of the butter in the olive oil over medium-high heat. Add the onion, carrot and celery, and cook until tender, about 5-6 minutes. Crumble the Impossible Beef into the pan, breaking up the meat and stirring occasionally until fully cooked. Add the minced garlic last, and cook for another 1 minute. Remove from heat, season with salt and pepper, and allow to cool.

Step 2: Make the Pasta Dough

Add the flour to a large mixing bowl, and make a well in the center of the flour. Add 2 whole eggs and 4 egg yolks to the well, and beat the eggs with a fork, slowly incorporating the flour. When the dough starts to come together into more of a shaggy mass, start using your hands to continue incorporating the flour. Once flour is fully incorporated, remove from the bowl and knead the dough on a lightly floured surface for about 5 minutes or until it develops a smooth and elastic texture. Allow the dough to rest for at least 30 minutes, tightly wrapped with plastic wrap.

Step 3: Make the Filling

Add cooked Impossible Beef mixture to the bowl of a food processor along with the parmesan, parsley, and nutmeg. Pulse to combine. Add 2 whole eggs and continue to pulse until mixture is smooth, stopping to scrape the sides of the bowl to incorporate all the ingredients. Refrigerate until ready to form the ravioli.

Step 4: Roll the Dough

After the dough has rested, portion into 4 equal sections, rewrapping three of the sections. Flatten the dough into an oval about the width of your pasta machine, and dust with flour. Set your pasta machine to it's widest setting, and pass the dough through. Then fold the dough into thirds, and pass through the pasta machine again. Continue folding and rolling the pasta at the widest setting until the dough is smooth, trying to keep the dough the full width of the past machine so you end with a wide strip of pasta dough. Once the dough is more silky smooth in texture, decrease the setting of the pasta machine and start to roll it out more thinly (you no longer need to fold your sheets of pasta before running them through the machine). Add flour as needed, and roll at least once through each of the settings, decreasing one setting each time, until you reach a thickness of about 1/4 inch. When this thickness is achieved, roll the pasta dough sheets through each setting at least twice until the dough is delicate and elastic, and slightly translucent, about 1/16 of an inch thick (you should be able to see your hand through it!). Cut the pasta into sheets about 12x14 inches long, dusting with semolina flour and stacking under a lightly dampened clean kitchen towel, repeating the rolling process with the remaining doug

Step 5: Form and Cook the Ravioli

Lay out a sheet of pasta (keeping the others covered), and spoon tablespoons of filling onto the dough horizontally about an inch and a half apart (you should be able to make 2 rows). Top with another layer of dough, and press down around each mound of filling to seal the dough, taking care to remove any air pockets. Use a damp pastry brush to apply a little water between the pasta layers if the pasta does not stick together/seal. Cut the ravioli out using a 2 to 2.5 inch heart-shaped cookie cutter. Lightly toss completed ravioli in semolina flour and set aside, as you continue to form and ravioli. Boil in salted water for 3-4 minutes. Chef's pro tip: cover and refrigerate any uncooked ravioli for up to 1 day or freeze in a single layer, and then transfer to a container for up to 2 months. Boil from frozen until cooked, about 6-7 minutes.

Step 6: Finish the Dish

While the ravioli is boiling, add the remaining 8 tablespoons of butter to a large skillet over medium heat, and cook, stirring often, until it foams, then browns, 5–8 minutes. When butter is brown, add sage leaves. Then, add the cooked ravioli and 2 tablespoons of pasta water, and gently swirl the pan to coat the pasta and thicken the sauce. Toss in toasted pine nuts and lemon zest. Remove from heat and garnish with plenty of freshly grated parmesan, lemon juice, and black pepper. Season with flaky finishing salt if desired. Serve immediately, and enjoy!

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Cooking Impossible™ Lite Ground Beef Meat From Plants once a week for one year means your
will be reduced by 1,274 gallons
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Which is the equivalent of3,325ten minuteshowers

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