Beef Ravioli


1 hour 30 mins


5 mins


2-3 serves

Low FODMAP serve

1 serve

Comforting, easy and versatile, pasta is the ultimate crowd-pleaser. This low FODMAP Beef Ravioli is perfect for any dinner party or even just snuggling up on the couch with a warm comfort bowl of pasta!


What you'll need

For the pasta

Lo-Fo Pantry Plain Flour

1 ½ cups Lo-Fo Pantry Plain Flour


pinch salt


2 eggs


3 teaspoon olive oil

For the filling


2 tablespoon butter

beef mince

250g beef mince


2 tablespoon basil


2 teaspoon oregano

parmesan cheese

⅓ cup grated parmesan

Other ingredients


1 egg

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour


Step 1

First, make the ravioli filling. In a large frying pan, melt the butter and add the beef, cooking until browned.

Step 2

Add the parmesan and the herbs and cook down until the water and juices have cooked out and the mixture is no longer wet. Set aside to cool.

Step 3

Now make the pasta. Sift the flour into a large mixing bowl and add a pinch of salt.

Step 4

Make a well in the centre of the flour and add the eggs and oil to the well.

Step 5

Using a fork, whisk the eggs and the oil together, gradually widening your whisking arc as you go to slowly bring in the flour. Eventually you will need to start kneading the dough with your hands, so it’s easiest to turn the dough out onto a floured surface to go this.

Step 6

Continue to knead the dough with your hands until it is smooth and no longer sticky. Add sprinkles of flour to the dough if it is wet or sticky.

Step 7

Place the dough back in the bowl and leave to rest for 30 minutes.

Step 8

After the dough has rested, roll it out using a pasta maker or rolling pin and elbow grease to your desired thickness.

Step 9

Using a knife or ravioli cutters, cut as many ravioli as you can from the dough.

Step 10

In a small bowl, whisk the extra egg for the egg wash.

Step 11

Depending on the size of your ravioli, add 1 tsp to 1 tbsp of filling to the centre of one ravioli piece, and frame it with egg wash. Place another ravioli piece over the top, sticking the edges down with your fingers. Repeat until all the dough has been used.

Step 12

Leave the ravioli on a plate to dry for 30 minutes, or up to an hour if time allows. Enjoy!

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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