Bolognese Ravioli Recipes

RAVIOLI BOLOGNESE

Steps:

• In 12-inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Add remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.

RAVIOLI BOLOGNESE

Steps:

• Ravioli is a pretty common meal at my house. There are a lot of good quality options at most grocery stores, and there are a ton of different ways, and sauces to pair with them. In this recipe video, I show you how to make a Ravioli Bolognese. Bolognese is a favorite of mine, cooked down for hours with ground meat, tomatoes, and some herbs/spices. When having a meat sauce like this, I prefer to use cheese raviolis, but of course, you can use whatever you like. Make the sauce (which does take some time) in large batches and then freeze it. If you use fresh pasta, which only takes about 5 minutes to cook, and frozen sauce, you can have a great meal in about 15 minutes. Hope you enjoy it as much as I do. RECIPE FOR RAVIOLI BOLOGNESE Ingredients for Ravioli Bolognese (for 2 people) 1 cup Bolognese Sauce 1 16 ounce package cheese ravioli 3 - 4 tablespoons grated parmesan cheese Olive oil Recipe Overview and Keys to Success To make the best Ravioli Bolognese you can, you should try to make sure you to the following: I buy ravioli most of the time I make it, and have tested many kinds. Find a good one, that you like - because no sauce is going to make bad ravioli taste good. I do highly suggest you make your own sauce. It's a ton better than anything you can buy, and if you freeze it, you'll have it ready to go whenever you want. Don't overcook your pasta. Overcooked ravioli turn to mush. And mush tastes bad. Once cooked, I like to combine the pasta and sauce in a single pan, and sauté them over the heat to really get the sauce adhered to the pasta. Finish with a splash of fresh olive oil and cheese and you're good to go. Making Ravioli Bolognese Head over to the Bolognese Sauce page for the full recipe for the sauce. You can make this day of, or of course make a batch, freeze it in serving size bags, and just pull them out as needed. Bring a pot of water to the boil and add a few tablespoons of salt Stir in the ravioli and follow the directions on the box, BUT start testing the doneness about a minute before the box suggests - to ensure they are not over done. Get your Bolognese sauce simmering in a separate pan while the ravioli cooks. Once Al dente, drain the ravioli and add them to the sauce Toss the two together until everything is well coated. You may need to add a bit more sauce or even a bit of pasta water if it looks too dry Turn the heat off, add a about 2 tablespoons of cheese and a few glugs of olive oil, and again toss to combine Plate the ravioli's & garnish with parmesan cheese

BOLOGNESE RAVIOLI

Steps:

• Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
• Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
• Pour in the tomatoes, breaking them up with a spoon, and add half a tin's worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
• Now it's time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
• Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air - you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
• Freeze the remaining Bolognese (you'll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli - you can cook them from frozen in the sauce.
• Put a pan of salted water on to boil for the pasta.
• For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
• Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

HOMEMADE BOLOGNESE RAVIOLI

Steps:

• Add flour and salt to the bottom of a food processor. Pulse 3-4 times. Whisk eggs, egg yolks, and olive oil together in a measuring cup. Turn the mixer on and slowly pour in egg mixture. Run the mixer until the dough comes together. Take the lid off and grab a small handful of dough, try to squeeze together, if the dough comes together, it's at the right consistency. If it is still very crumbly, add 1 tsp. of water, mix, and then check again. If necessary, add another teaspoon. You really shouldn't need to add much more than a few teaspoons.
• Once the dough comes together dump on to a very lightly floured surface. Knead by hand for 8 minutes. Don't be afraid to put plenty of pressure on the dough, you really can't overnead the dough, so the more the better! Form into a ball and wrap and plastic wrap. Let sit at room temperature for at least 30 minutes and up to an hour.
• Heat a medium dutch oven to a medium heat. Add olive oil. Add onion, carrots, celery, garlic and salt. Saute for 3-4 minutes until softened. Add ground beef and pork. Use a wooden spoon to break the meat up, brown until cooked through.
• Add tomato paste. Cook 1 minute. Add wine. Cook until reduced by half and then add italian seasoning, nutmeg, water and heavy cream. Simmer until thick and almost all of the liquid has evaporated, about 3-4 minutes. Turn the heat off and transfer to the bottom of a food processor. Cool completely. Once mixture has cooled completely, add cheese and process in the food procesor until completely ground. Season with salt and pepper.
• While the meat mixture cools, roll the pasta out. Divide the dough in to 8 portions. Take one portion and re-wrap the others while you work. Set the pasta machine to the widest setting. Use a rolling pin to roll the dough into a rectangle. Feed the pasta through the machine on the widest setting. Fold into thirds and repeat. Send through on the widest setting one more time. With each passing after that go one setting smaller than the last until you get to the smallest setting. Repeat process with another portion of dough.
• Place one sheet of dough on the ravioli press. Press dough down so you can see indentation. Spoon 1 teaspoon full of filling in to each ravioli. Place another sheet of dough over and seal ravioli, making sure there are no air bubbles. Use a rolling pin, to press the layers of pasta together, and to cut the pasta. Pull back excess dough and gently pull ravioli out. Store on a lightly floured surface. Repeat with remaining dough.
• Once all of the ravioli are cut, bring a large pot of water to a rolling boil. (If you do not have a large stock pot, cooke ravioli in two batches.)Season liberally with salt. Add ravioli. Cook for 5 minutes or until dough is soft and cooked through.
• While the pasta cooks, add cream to a large sauce pan. Turn the heat on medium, once the cream begins to simmer, add cheese. Whisk until melted. Simmer for another minute until it's thickened. Add marinara sauce. Whisk until smooth. Season with salt and pepper.
• Once ravioli are done cooking, add to sauce. Toss in the sauce until completely coated. Add a few small ladles of starchy pasta water. Toss to combine. (You want to make sure the heat is still on). Season with salt and pepper. Garnish with parmesan cheese.

RAVIOLI BOLOGNESE

Steps:

• In a 12 inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Add remaining ingredients; heat to boiling.
• Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.

20 MINUTE EASY RAVIOLI OR TORTELLINI BOLOGNESE

Steps:

• Prepare frozen pasta as directed; drain.
• While pasta is cooking, in a saucepan or skillet, heat olive oil.
• Add ground beef, onion and garlic; cook until beef is browned.
• Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
• Simmer for 5 minutes, stirring occasionally.
• Add salt and pepper to taste.
• Serve sauce over cooked pasta.