Ks Ravioli Bolognese 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.

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.

K'S RAVIOLI BOLOGNESE RECIPE

Steps:

• Brown beef, sausage, onion, mushroom and garlic until done; drain. Add sauces, tomatoes, wine and seasonings. Bring to a boil; lower heat and simmer 45 minutes. Meanwhile, bring large pot of water to a boil. Add pasta and cook according to package directions. Drain. Add pasta to sauce and stir lightly until well mixed. Sprinkle with desired amount of Parmesan cheese. FABULOUS!

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.

K-DUB'S ALFREDO RAVIOLI BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
• Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
• Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
• Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

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.