Beef Mushroom Ragu Over Fresh Cheese Ravioli Recipes

BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI

Beef - Mushroom Ragu over Fresh Cheese Ravioli image

This is a yummy recipe! I don't really remember where I got it from, but I do know that everyone who has it, enjoys it.

Provided by - Carla -

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
8 ounces mushrooms, quartered
1 onion, chopped
1 clove garlic, minced
1 lb lean ground beef
1 (28 ounce) can peeled tomatoes
1 tablespoon tomato paste
2 teaspoons italian seasoning
1 teaspoon sugar
salt & freshly ground black pepper, to taste
1 lb fresh cheese ravioli
grated parmesan cheese

Steps:

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
While cooking the sauce, bring a large pot of lightly salted water to a boil.
Add ravioli and cook according to package directions.
Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
Spoon ravioli into a serving dish and top with sauce.
Serve with freshly grated Parmesan cheese and enjoy!

CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)

Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) image

Make and share this Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories Weeknight

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup Spanish onion, diced
1/2 cup fresh carrot, diced
1/2 cup fresh celery, diced
2 tablespoons sweet butter
6 ounces pancetta, diced in 1/4-inch cubes
1/2 lb beef tenderloin, diced in 1/2-inch cubes
6 garlic cloves, chopped
1/2 lb domestic mushroom, sliced
1/2 cup shiitake mushroom, sliced and de-stemmed
1/4 lb portabella mushroom, cubed
salt, to taste
fresh cracked pepper, to taste
1 cup dry white wine
1 cup chicken broth
14 1/2 ounces diced tomatoes
1/4 cup sweet butter
1 lb square cheese ravioli, cooked according to package directions
parmesan cheese, grated
fresh parsley

Steps:

MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
CHEF TIPS:.
Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

BEEF RAGU WITH RAVIOLI

Beef Ragu with Ravioli image

This sweet, no-stress sauce from our Test Kitchen tastes like it was simmering all day! Serve it over your favorite refrigerated or frozen ravioli for an easy meal maker.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1 cup beef broth
1/2 cup red wine or additional beef broth
1 can (6 ounces) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 ounces) refrigerated cheese ravioli
Grated Parmesan cheese, optional

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, wine, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Cook ravioli according to package directions; drain. Serve with meat sauce. If desired, sprinkle with cheese .

Nutrition Facts : Calories 672 calories, Fat 21g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 1181mg sodium, Carbohydrate 74g carbohydrate (14g sugars, Fiber 7g fiber), Protein 44g protein.

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