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ImpossibleTM Beef Ravioli Recipe

Chef J Michael Melton
by
Impossible Beef Ravioli with brown butter sage sauce, filled with Impossible Ground Beef.
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  • 4Servings
  • Showing Off
  • 19Ingredients
  • 60 minPreparation
  • 30 minCooking
  • 90 Total TimeTotal Time

This Impossible™ Beef Ravioli recipe is truly a labor of love. With freshly made, hand rolled pasta, a meaty filling featuring Impossible™ Beef Made From Plants, and a delectable butter, sage, lemon, pine nut sauce, whoever you make this delicious pasta for is definitely 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. Enjoy!

19 Ingredients

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  • 12 Ounce Package Impossible™ Beef or Beef Lite Made From Plants
  • 10 Tablespoons Unsalted Butter
  • 2 Tablespoons 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
  • 1/4 Cup Freshly Grated Parmesan, plus additional to finish
  • 2 Tablespoons Fresh Italian Parsley, finely chopped
  • 1/8 teaspoon Ground Nutmeg
  • 4 large eggs
  • 2 Cups 00 or All-purpose flour, plus more for dusting
  • 4 egg yolks
  • Semolina flour for dusting
  • 6 fresh Sage leaves, chiffonade
  • Zest and Juice of Half a Lemon
  • 1/2 Cup toasted pine nuts
  • Flaky sea salt
6 steps
  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.

  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.

  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.

  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 dough. Alternatively, buy sheets of premade pasta dough.

  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.

  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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