Ravioli Beef Ragu Recipes

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BEEFY BAKED RAVIOLI



Beefy Baked Ravioli image

This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.

Provided by Angie Shirk Williams

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 7

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

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.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g

BEEF RAGù RECIPE BY TASTY



Beef Ragù Recipe by Tasty image

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

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

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

BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI



Beef - Mushroom Ragu over Fresh Cheese Ravioli image

This is a yummy recipe! I don't really remember where I got it from, but I do know that everyone who has it, enjoys it.

Provided by - Carla -

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
8 ounces mushrooms, quartered
1 onion, chopped
1 clove garlic, minced
1 lb lean ground beef
1 (28 ounce) can peeled tomatoes
1 tablespoon tomato paste
2 teaspoons italian seasoning
1 teaspoon sugar
salt & freshly ground black pepper, to taste
1 lb fresh cheese ravioli
grated parmesan cheese

Steps:

  • Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
  • Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
  • Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
  • Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
  • Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
  • While cooking the sauce, bring a large pot of lightly salted water to a boil.
  • Add ravioli and cook according to package directions.
  • Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
  • Spoon ravioli into a serving dish and top with sauce.
  • Serve with freshly grated Parmesan cheese and enjoy!

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.

RAVIOLI BEEF RAGU



Ravioli Beef Ragu image

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

1 lb ground beef
1/2 cup onion, chopped
2 cups plum tomatoes, diced
1 cup beef broth
1/2 cup red wine or 1/2 cup beef broth
1 (6 ounce) can tomato paste
2 teaspoons rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 (20 ounce) package cheese ravioli
1/2 cup parmesan cheese, grated

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.

CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù



Cinnamon-Scented Ricotta Ravioli with Beef Ragù image

Categories     Cookies     Sauce     Beef     Ricotta     Cinnamon     Pastry     Simmer     Boil

Yield 4 to 6 servings

Number Of Ingredients 22

Cinnamon-Scented Ravioli
2 (15-ounce) containers whole-milk ricotta cheese
1/4 cup chopped fresh basil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
72 small square wonton wrappers
Beef Ragù
3 tablespoons olive oil
1 pound ground beef
1 carrot, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3/4 cup dry red wine
3 1/2 cups marinara sauce (store-bought or homemade; see page 224)
3 tablespoons extra-virgin olive oil, for serving
1/4 cup freshly grated Parmesan cheese, for serving

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 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.

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

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From msrachelhollis.com


HOMEMADE PAPPARDELLE WITH BEEF RAGU - THE MIGONI KITCHEN
2018-09-08 Pappardelle. Combine 1/2 teaspoon of salt and sifted flour into a large mixing bowl and create a small well in the middle. Add egg yolks and 2 eggs into well and slowly, using a fork, add flour into the center of the well. Continue doing so until almost all the flour has been mixed into the egg mixture.
From themigonikitchen.com


HORMEL | RECIPES
Cook 2 minutes. Add red wine. Cook 3 to 4 minutes or until reduced by half. Stir in tomato paste. Add marinara sauce. Simmer 10 minutes. Stir in shredded beef and juices. Cook 5 minutes or until heated through. Add pasta to pan and toss together or serve ragu over cooked pasta.
From hormel.com


RAVIOLI WITH BEEF RAGU. - BLOGGER
2011-05-05 Add the beef back to the pan, along with a can of diced tomatoes, a cup of beef stock, half a cup of wine (red or white - I used white), and bring almost to the boil. Transfer to the casserole, place it in a low oven (150-160 celsius) and let it burble away quietly for three hours. (The gravy beef, laden with gelatine, will separate on prodding it with a roasting fork after the …
From verygoodcooking.blogspot.com


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