QUICK RAGù WITH RICOTTA AND LEMON
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey - though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
- Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
- Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
- In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
BEEF RAGù RECIPE BY TASTY
Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the meat on all sides with salt and pepper.
- Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
- Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
- Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
- Pour in the wine and let it boil off and reduce until barely any remains in the pan.
- Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
- Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
- Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
- Remove the herb bundle and beef shank.
- Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
- Skim off any extra fat from the top of the ragu.
- Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
- Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
- Add a handful of cheese and stir to melt into the sauce.
- Garnish with more cheese and fresh parsley before serving.
- Enjoy!
Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams
EASY HOMEMADE BEEF AND RICOTTA RAVIOLI
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
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
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
RAGUSA STYLE RICOTTA RAVIOLI
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 2 dozen ravioli, 6 appetizer servings
Number Of Ingredients 24
Steps:
- For the filling: In a medium bowl, combine ricotta cheese, sugar, and orange zest.
- For the dough: Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some of the beaten egg. Fold the dough over the ricotta filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 1/2 inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.
- Bring a large pot of salted water to a boil
- Cook the ravioli, in batches, until they float on the top of the surface, about 5 minutes. Serve hot with the Sicilian Style Meat Sauce.
- In the bowl of a food processor combine the flour and salt. Turn on processor and mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Add water, 1 tablespoon at a time, as needed, to help pasta come together when pressed.
- Bring a pot of salted water to a boil
- Take a handful of dough at a time and form into a firm ball. Press each dough ball into desired shape using a pasta machine according to the manufacturer's instructions. Repeat with the remaining dough.
- Recipe courtesy Emeril Lagasse, 2001
- In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions. Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes. Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil. Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes. Using a hand-held immersion blender, puree the sauce until smooth.
- Heat the remaining oil in a skillet and add the pork ribs. Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides. Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning. Serve over pasta or Ragusa-Style Ricotta Ravioli.
- You may want to pull the meat off the bones, shred it, and return it to the sauce before serving the sauce with the ravioli.
- Any unused pasta sauce may be frozen for up to 2 months.
CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù
Steps:
- To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, pepper, and egg in a large mixing bowl. Stir to combine. Place 8 to 10 wonton squares on a dry work surface. Spoon 1 tablespoon of the ricotta mixture into the middle of each square. Dip a pastry brush in a bit of water and wet the square around the ricotta mixture. Place another square over the filling. Carefully smooth out all the air bubbles and press firmly around the ricotta mixture to create a seal. Use a 2 3/4-inch square cookie cutter or a 3-inch round cookie cutter to cut out a ravioli. Place the ravioli on a dry baking sheet and continue with another batch of ravioli. The mixture should make about 36 ravioli.
- To make the beef ragù: Heat the olive oil in a large, heavy skillet over medium heat. Add the ground beef and cook until it is starting to brown, about 5 minutes. Add the carrot, onion, and garlic. Continue cooking to brown the onion and carrot, about 4 minutes. Add the salt, pepper, tomato paste, and red wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste. Continue cooking until the wine is almost completely evaporated. Add the marinara sauce and bring to a simmer. Cover and cook for 10 minutes over low heat.
- Bring a large pot of salted water to a boil over high heat. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with extra-virgin olive oil. Spoon the beef ragù over the ravioli. Sprinkle with Parmesan cheese. Serve immediately.
BEEF RAGU WITH RAVIOLI
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
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.
RAVIOLI BEEF RAGU
Make and share this Ravioli Beef Ragu recipe from Food.com.
Provided by Candace Michelle
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion until no longer pink, drain.
- Add tomatoes, broth, wine, tomato paste rosemary, sugar, garlic, and salt. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered.
- Cook ravioli according to directions and drain. Top with meat sauce and sprinkle with cheese.
CANNELLONI TWO WAYS (SPINACH RICOTTA & BEEF RAGU)
Saw this on TV. I'm a vegetarian (for the time being) and my husband is not so this is a great way to prepare one dish and satisfy both our palates. Note: this is not a quickie recipe, but so worth the wait!
Provided by Hanny
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Make the beef ragu first, it's the longest step:.
- Heat the oil over a medium heat. Add the onions and sauté for 2 minutes. Add the garlic, thyme and bay leaf and sauté for a further 5 minutes until the onions and garlic are soft but not browned.
- Add the ground beef and sauté for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer uncovered over medium to low heat, stirring occasionally, for 1 hour. Sauce should thicken. Remove bay leaf and thyme sprig and season to taste. Allow the ragu to cool before rolling it up in the lasagna sheets.
- Next make the tomato sauce:.
- Heat the oil over a medium heat. Add the shallots and garlic and sauté for 1 to 2 minutes or until tender. Add the thyme and bay leaf.
- Add the white wine and tomatoes and bring to a simmer. Simmer uncovered over a medium to low heat, stirring occasionally, for 1 hour or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper.
- To make the spinach filling:.
- If you're using fresh spinach: rinse, drain, and do a quick blanch and squeeze out as much water as you can. If you're using frozen, just thaw and squeeze.
- In a large bowl, whisk the egg. Add ricotta cheese, spinach, cheese of your choice and fold it all in until well combined. Season to taste with salt and pepper.
- Stick in refrigerator for now.
- To make the béchamel sauce:.
- Melt the butter over medium to low heat. Add the flour and stir until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper.
- Now to assemble the cannelloni:.
- Bring a large sauce pan of salt water to a boil. Working in batches, add the lasagna sheets and cook until the sheets soften slightly (time will depend on what type you use).
- Transfer the lasagna sheets to a clean surface and let cool slightly.
- Preheat the oven to 425°F
- Spoon the tomato sauce over a 13x9" baking dish, covering the bottom. This is your base layer.
- Lay one lasagna sheet on a work surface. Spoon about 1/2 cup of the beef ragu or spinach filling over one end of the lasagna sheet. Roll up the lasagna sheet and place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and filling, forming 8 cannelloni total.
- Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Top with parmesan cheese, creating a good layer of cheese over the sauce. Sprinkle some basil or thyme over the beef cannelloni to distinguish them from the spinach ones. Bake for 30 minutes or until the sauce bubbles and the cheese crusts/browns. Let the cannelloni stand for 10 minutes and serve.
Nutrition Facts : Calories 1079.6, Fat 70.7, SaturatedFat 32.7, Cholesterol 251.6, Sodium 696.6, Carbohydrate 47.2, Fiber 7.8, Sugar 22.8, Protein 55
More about "cinnamon scented ricotta ravioli with beef ragù recipes"
10 BEST RICOTTA CHEESE RAVIOLI FILLING RECIPES - YUMMLY
From yummly.com
SUNDAY DINNER: CINNAMON-SCENTED RICOTTA RAVIOLI WITH …
From jackiereeve.com
RAGù RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
RIGATONI WITH NEAPOLITAN RAGù RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
10 BEST BEEF RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
BEEF RAGU WITH RAVIOLI - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
HOW TO MAKE A REAL RAGU - THE AUTHENTIC ITALIAN WAY
From insidethetravellab.com
CINNAMON RICOTTA RAVIOLI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
4.5/5 (2)Category Cakes And DessertsServings 6Total Time 1 hr 30 mins
CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGU - BLOGGER
From gringasdishes.blogspot.com
Estimated Reading Time 2 mins
RICOTTA RAVIOLI, A SWEET ITALIAN DESSERT - SUNDAYS WITH NONNA
From sundayswithnonna.com
RAVIOLI HOMEMADE WITH RICOTTA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RIGATONI WITH SPICY BEEF RAGù - RACHEL HOLLIS
From msrachelhollis.com
ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA - MODERN HONEY
From modernhoney.com
EASY SAUSAGE RAGU WITH RICOTTA GNOCCHI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
EASY RAGU WITH RICOTTA - SERVING DUMPLINGS
From servingdumplings.com
HOMEMADE BEEF AND RICOTTA-FILLED RAVIOLI - SOLO-DOLCE
From solo-dolce.com
PARMESAN, RICOTTA AND BEEF RAVIOLIS - THE PETIT GOURMET
From thepetitgourmet.com
SPICY CALABRIAN CHILI BEEF RAGU - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
SICILIAN RICOTTA RAVIOLI WITH SAUSAGE RAGU - GIADZY
From giadzy.com
RAVIOLI DI RICOTTA AL RAGù AI FRUTTI DI MARE - STEFAN'S GOURMET BLOG
From stefangourmet.com
HOMEMADE RICOTTA RAVIOLI RECIPE - SERIOUS EATS
From seriouseats.com
LOST RECIPES FOUND: CINNAMON AND RICOTTA RAVIOLI WITH BASIL
From ericademane.com
BEEF RAGù CHIANTIGIANA - RECIPE - FINECOOKING
From finecooking.com
RUSTIC ITALIAN SPINACH RICOTTA BEEF RAVIOLI FILLING - ALL OUR WAY
From allourway.com
ABRUZZO RECIPE: SWEET RAVIOLI TERAMO - EXPERIENCE BELLAVITA
From experiencebellavita.com
PRUNE AND FIG RAVIOLI WITH CINNAMON-SCENTED BUTTER - SAVEUR
From saveur.com
SWEET RAVIOLI WITH RICOTTA IS A DESSERTS BY MY ITALIAN RECIPES
From myitalian.recipes
CINNAMON SCENTED RICOTTA RAVIOLI WITH BEEF RAGU (GIADA) | BEEF …
From pinterest.com
CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù RECIPE | EAT YOUR …
From eatyourbooks.com
LEMON RICOTTA RAVIOLI RECIPE (VEGAN & DELISH!) - CARLO CAO
From carlocao.com
CARROT-AND-RICOTTA RAVIOLI RECIPE - DOMENICA MARCHETTI | FOOD
From foodandwine.com
THE BEST HOMEMADE BEEF RAGU - SEASONED TO TASTE
From seasonedtotasteblog.com
TUSCAN RAGù SAUCE - COOKING MY DREAMS
From cookingmydreams.com
SUNDAY DINNER: CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGU
From pinterest.com
RICOTTA GNOCCHI WITH VEAL RAGU - EASY AND DELICIOUS RECIPES
From spicedblog.com
RAVIOLI WITH SWISS CHARD AND RICOTTA | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love