Beef Ravioli With Bacon Butter Sauce Recipe 415

BEEF RAVIOLI WITH BACON BUTTER SAUCE RECIPE - (4.1/5)

Steps:

• 1. Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.2. Bring the pot of water to a boil.3. While the water is heating up, sauté the bacon in a medium-size pan over medium heat. Tip- This recipe works best if the bacon is not crispy!4. Add the butter to the pan and let it melt until it begins to foam.5. Add the sage leaves to the pan and lower the heat to the lowest setting. Tip- use low heat when cooking with butter because it cooks quickly and can burn.6. When the pot of water is boiling, lower the heat until the water is just simmering. Tip- Unlike other pastas, ravioli should never be cooked in boiling water.7. Add the beef ravioli to the simmering water and cook for five minutes. Tip- The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.8. Drain the ravioli and add them to the pan with the bacon and butter sauce.9. Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.10. Add 1 tablespoon of parmesan.11. Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.12. Enjoy!Spice it up- You can play with many of the ingredients here. If you find cubed pancetta, use that instead of bacon to make the dish truly Bergamese. You can make your own ravioli but consider using veal instead of beef. If you have several options for parmesan and are willing to spend a little more, go for the Italian Grana Padano or the Parmigiano Reggiano and shave it yourself. These cheeses have a very strong bite and are worth the price!

BEEF RAVIOLI

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.

CHEDDAR RAVIOLI WITH CABBAGE AND BACON

Steps:

• Preheat oven to 450 degrees F.
• Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.
• Bring a large pot of water to a boil and season with olive oil and fleur de sel.
• Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.
• Cook the ravioli for 5 minutes in boiling water and drain.
• Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil.
• Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.
• To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

BEEFY BAKED RAVIOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

BEEF RAVIOLI IN BASIL-CREAM SAUCE

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.

EASY RAVIOLI WITH BACON

Steps:

• Cook ravioli as directed on package.
• Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
• Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
• Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.

EASY RAVIOLI WITH BACON RECIPE

Steps:

• Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

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.