Meat ravioli is a type of pasta dish that consists of small pockets of pasta filled with a savory meat-based filling. The pasta dough is typically made from flour and eggs, and the filling contains seasoned ground meat. The most common meats used for the filling are beef and pork, and the meat is often cooked and seasoned with herbs and spices before being enclosed in the pasta. Here's a basic recipe for making meat ravioli:

Ingredients:

For the Pasta Dough:

2 cups all-purpose flour
3 large eggs
Pinch of salt

For the Meat Filling:

1/2 pound ground beef
1/2 pound ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup grated Parmesan cheese

For Assembly and Cooking:

Flour for dusting
Egg wash (1 beaten egg with a little water)

Instructions:

Pasta Dough:

Place the flour on a clean surface, make a well in the center, and crack the eggs into the well.
Use a fork to gradually incorporate the flour into the eggs until a dough forms.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Meat Filling:

In a skillet, sauté the chopped onion and minced garlic until softened.
Add the ground beef and pork to the skillet and cook until browned. Drain excess fat if necessary.
Season the meat with dried oregano, dried basil, salt, and pepper. Stir in the grated Parmesan cheese. Let the mixture cool.

Assembly and Cooking:

Roll out the pasta dough into thin sheets. Place small amounts of the meat filling onto one sheet, leaving space between each portion.
Brush egg wash around the filling and cover with another sheet of pasta. Press around the filling to seal the edges.
Use a ravioli cutter or a knife to cut out individual ravioli.
Boil the ravioli in salted water for 3-4 minutes or until they float to the surface. Drain.
Serve the meat ravioli with your choice of sauce, such as marinara or a brown butter and sage sauce.