Published: by Absolutely Recipes, in the Meat recipes category.

Cottage Pie Ravioli Recipe.

Ingredients:

For the Ravioli Dough:

2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
Water, as needed

For the Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 pound ground beef or lamb
1 tablespoon tomato paste
1 cup beef or vegetable broth
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 cup mashed potatoes (leftover or freshly made)
Chopped fresh parsley for garnish (optional)

Recipe Instructions:

Prepare the Ravioli Dough:

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs.
Using a fork, gradually incorporate the flour into the eggs until a dough forms.
If the dough is too dry, add water, a little at a time, until it comes together into a ball.
Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling:

Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet, breaking it up with a wooden spoon, and cook until browned and cooked through.
Stir in the tomato paste, beef or vegetable broth, and Worcestershire sauce. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper to taste.

Assemble the Ravioli:

Roll out the ravioli dough on a floured surface until very thin.
Spoon small portions of the meat mixture onto half of the rolled-out dough, leaving space between each portion.
Using a pastry brush or your finger, dampen the edges of the dough with water.
Fold the other half of the dough over the filling to cover it completely.
Press down around each portion of filling to seal the edges and remove any air pockets.
Use a knife or pastry cutter to cut the ravioli into individual squares or circles.

Cook the Ravioli:

Bring a large pot of salted water to a boil.
Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and transfer to serving plates.

Serve:

Top the Cottage Pie Ravioli with a spoonful of mashed potatoes.
Garnish with chopped fresh parsley, if desired.

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