Beef Ravioli With Arrabbiata Sauce Recipes

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BEEF RAVIOLI



Beef Ravioli image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 2h25m

Yield 42 ravioli

Number Of Ingredients 21

2 tablespoons grapeseed oil
2 pounds ground beef (80/20 blend)
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
Kosher salt and freshly ground pepper
1 cup ricotta
2 cups panko breadcrumbs
1/2 cup grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground pepper
1 cup all-purpose flour, plus more for dusting
1 cup semolina flour
1 teaspoon kosher salt
2 large eggs
1 teaspoon olive oil or vegetable oil
1 1/2 cups all-purpose flour
2 cups egg wash (equal parts milk and eggs, beaten together)
2 cups egg wash (equal parts milk and eggs, beaten together)
Vegetable oil, for frying
Kosher salt and freshly ground pepper
Serving suggestion: marinara sauce

Steps:

  • For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
  • For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
  • For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
  • To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
  • In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.

RAVIOLI WITH MEAT FILLING



Ravioli With Meat Filling image

Make and share this Ravioli With Meat Filling recipe from Food.com.

Provided by Ruth Tisdale

Categories     Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon ground rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup grated parmesan cheese
1/3 cup romano cheese
1/3 cup mozzarella cheese
1/3 cup ricotta cheese

Steps:

  • Scramble the hamburger meat until done.
  • Add all the dry seasonings and gently heat for a few minutes.
  • Heat until you get a nice aroma of all the herbs.
  • Remove from heat and cool.
  • Mix all of the cheeses into the meat.
  • It should be a dry dense mixture that will hold together when you form a ball.
  • Use a tablespoon or teaspoon for the filling of each ravioli.
  • If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
  • They work well.
  • Once the ravioli have been assembled they only need to cook a few minutes.

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

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.

ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Provided by Ellen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  • Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  • Stir in parsley. Ladle over the hot cooked pasta of your choice.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI



Easy Homemade Beef and Ricotta Ravioli image

Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.

Provided by Bird

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 3

Number Of Ingredients 10

½ pound ground beef
¼ onion, chopped
3 cloves garlic, minced
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
¼ cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1 egg
30 wonton wrappers
1 egg yolk, beaten

Steps:

  • Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
  • Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
  • To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g

BEEF RAVIOLI IN BASIL-CREAM SAUCE



Beef Ravioli in Basil-Cream Sauce image

This is my new favorite 'after work' dinner recipe. It's so quick and easy! I throw together a quick salad and serve with crusty bread...very comforting meal after a hectic day!

Provided by Hey Jude

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (24 ounce) package frozen beef ravioli
2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt

Steps:

  • Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
  • Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

Nutrition Facts : Calories 339.3, Fat 31.6, SaturatedFat 19.6, Cholesterol 107.8, Sodium 844.2, Carbohydrate 8, Fiber 0.9, Sugar 1.6, Protein 8.7

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