These meat dumplings are traditionally served in chicken soup.


makes about 50
1 kg (2 lb) boneless chuck steak, coarsely minced
4 small onions, coarsely chopped
75 ml (5 tbsp) vegetable oil
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
225 g (8 oz) fine wholemeal flour
2 eggs
350 ml (12 fl oz) warm water


1. In a large saucepan, brown the meat and onions in the oil over a low heat for 8 to 10 minutes.

2. Add half the salt and the black pepper. Stir well. Remove from the heat and set aside.

3. In a large mixing bowl, make the flour into a mound.

4. Make a well in the flour. Sprinkle the remaining salt over the flour and break the eggs into the well, Beat with a whisk, gradually adding the warm water, until the consistency of the dough is smooth and even. Roll the dough into a ball.

5. Cut the dough into approximately 15 equal pieces. One by one, roll each piece out into a thin sheet. Cut 3 X 7.5 cm (3 in) rounds from each sheet with a biscuit cutter.

6. Repeat the process until all the dough is used up.

7. Put 5 g (1 tsp) of the meat and onion filling in the centre of each dough round.

8. Fold the dough over and seal the edges together with the blunt end of a spoon.

9. Bring a very large pot of water to the boil. Drop in the ravioli, about 8 to 15 at a time, depending on the size of the pot.

10. When the water returns to the boil, cook them for 3 to 5 minutes, or until they float to the top.

11. Remove with a slotted spoon and set aside.

12. If the Ravioli are not being served within 30 minutes, refrigerate them.

13. Add them to the soup for 4 minutes before serving.

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