Meatball Roses_L.jpg

Meatball Roses

Do you accept this rose🌹... of meat n' cheese?


  • Pasta:
  • 1 1/2 cups of flour
  • 2 eggs
  • Meatball filling:
  • 1 tablespoon oil
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 pound minced beef
  • 1/3 cup dried breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon dried oregano
  • Tomato sauce:
  • 1 tablespoon oil
  • 1 teaspoon garlic paste
  • 14 ounces tomato puree
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup milk
  • Parsley, to garnish


  1. Make the pasta: In a large bowl, use a wooden spoon to combine the flour and eggs. When it starts to come into a ball, turn out onto a floured surface and knead for 5 minutes until smooth. Wrap in plastic wrap and chill for 30 minutes.
  2. Make the beef filling: Add oil to a frying pan. Add the onions, garlic and salt, and saute until the onions are soft, then leave to cool. In a mixing bowl, add the beef, Parmesan, oregano, breadcrumbs and cooked onions. Mix together well and set aside.
  3. Make the tomato sauce: In a skillet, add the oil and saute the garlic paste for one minute. Add the tomato puree, salt and sugar and simmer for 3 to 4 minutes. Stir in the milk, then remove from heat and set aside.
  4. Make the ravioli: Divide the dough into 40 pieces; keep them covered with plastic to stop them drying out. Use a rolling pin to roll each out into a 4-inch circle. Add 1 teaspoon beef mixture to each round then fold it over to make a semi-circle crescent, and seal the edges with water. Repeat with the rest of the dough.
  5. Take one of these crescent raviolis and roll it up from one end, then wrap another around it, sealing the end with water. Stand upright on a floured plate while you make the rest.
  6. Cook the ravioli: Arrange the ravioli roses upright in the skillet of tomato sauce. Add 1/2 cup water, and seal tightly with a lid. Cook for 15 minutes. Remove lid and keep cooking to reduce the sauce again.
  7. Serve 3 ravioli per person on a bed of tomato sauce, garnished with fresh parsley.