Ravioli in a Can Recipe

This Ravioli in a Can recipe transforms a beloved pantry staple into an elegant homemade Italian meal using fresh pasta, savoury beef filling, and a rich San Marzano tomato sauce. Featured on Bring on the Karbs, Erica and Josh Karbelnik reinvent childhood nostalgia with handcrafted ravioli that delivers authentic flavour while maintaining the playful spirit of the classic canned favourite.

The Inspiration

Many people grew up enjoying canned ravioli as one of the ultimate convenience foods. Warm, comforting, and instantly recognizable, it became a nostalgic meal for busy families and children alike. This recipe pays tribute to those memories while showcasing how fresh ingredients and homemade techniques can transform a familiar classic into something truly memorable.

On Bring on the Karbs, Erica and Josh Karbelnik love taking recognizable comfort foods and rebuilding them from scratch with premium ingredients and traditional cooking methods. Instead of relying on processed pasta and canned sauce, they prepare fresh egg pasta, a richly seasoned beef filling, and a vibrant tomato sauce using San Marzano D.O.P. tomatoes.

Ingredients

For the Pasta Dough

2 cups (437 ml) 00 flour
1 tsp (5 ml) kosher salt
3 large eggs
2 egg yolks
½ tsp (2.5 ml) turmeric

For the Pasta Filling

1/2 lb (227 g) medium ground beef
¼ white onion, diced
2 cloves garlic, chopped
¼ cup (59 g) fresh Pecorino Romano cheese
2 egg whites
½ cup (118 ml) breadcrumbs
¼ tsp (1.2 ml) nutmeg
1/2 tsp (2.5 ml) dried oregano
1 tbsp (15 ml) salt
2 tbsp (30 ml) olive oil

For the Tomato Sauce

1 (28 oz or 828 ml) can San Marzano D.O.P tomatoes
2 cloves garlic, sliced
1/2 onion
3 g fresh basil
2 bay leaves
2 g fresh oregano
1 tbsp (15 ml) kosher salt
3 tbsp (44 ml) olive oil

Method

Make the Pasta Dough

Mix dry ingredients in a stand mixer fitted with the dough hook attachment. Add eggs and mix on low speed until dough is shaggy.
Flour your work surface and knead dough until smooth. Wrap dough in plastic wrap and place in the fridge for 2 hours.

Make the Filling

Heat oil in pan over medium heat. Add onions and garlic and sweat. Add ground beef and brown.
Place beef mixture in a food processor and pulse. Add all other filling ingredients and mix until combined.

Make the Ravioli

Roll pasta dough through a pasta machine one dial at a time until you can see your hand through the dough. Flour ravioli tray and place first layer down. Add 5g of beef mix in each hole. Brush dough with egg wash and place another layer of pasta dough on top. Roll a rolling pin on top to cut the past dough and bang out onto a floured surface.
Boil pasta in salted water until pasta floats, about 3 minutes.

Make the Sauce

Place tomatoes in a bowl and use your hands to crush them.
Place olive oil in a pot with sliced garlic and cook over medium heat for 3 minutes. Add tomatoes and all other sauce ingredients. Bring to a simmer, then leave on low heat and cook until reduced by half.
Mix ravioli and sauce together and plate in a cleaned can. Garnish with more Pecorino Romano.

Serving Suggestions

Pair the ravioli with warm garlic bread, focaccia, or crusty Italian bread to soak up every bit of the rich tomato sauce. A crisp Caesar salad, mixed greens with balsamic vinaigrette, or roasted seasonal vegetables provide a fresh balance to the hearty pasta.

For an authentic Italian-inspired dinner, begin with antipasto or marinated olives and finish with tiramisu, panna cotta, or cannoli. Although serving the ravioli in a cleaned can captures the playful inspiration behind the recipe, it also looks equally beautiful presented in shallow pasta bowls topped with additional Pecorino Romano, fresh basil, cracked black pepper, and a drizzle of extra virgin olive oil.

Final Thoughts

This Ravioli in a Can recipe celebrates everything people love about comfort food while showcasing the incredible difference homemade ingredients can make. Fresh egg pasta, a flavourful beef filling, and slow-simmered San Marzano tomato sauce transform a nostalgic pantry favourite into a meal worthy of any Italian dinner table.

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