Best 16 Beef Ravioli Recipes

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.

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.

CHEF BOYARDEE BEEF RAVIOLI

Steps:

• Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
• Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
• Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
• Meanwhile, bring a large pot of salted water to a boil.
• Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
• Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
• Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
• Toss the ravioli and sauce together in a large bowl and serve.

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.

ITALIAN BEEF AND RAVIOLI STEW

Steps:

• Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
• Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
• Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

BEEF RAGU WITH RAVIOLI

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 .

BEEF AND RAVIOLI BAKE

Steps:

• Heat oven to 350 F degrees.
• Cook ravioli as instructed on package, drain.
• in skillet, brown ground beef and drain.
• Stir spaghetti sauce and spinach into ground beef.
• Spread half of beef mixture into 2 quart baking dish.
• Layer ravioli over beef mixture.
• Spoon rest of beef mixture over ravioli.
• Cover with foil and bake for 20 minutes.
• Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.

BAKED BEEF AND RAVIOLI

Steps:

• Heat oven to 350.
• Cook ravioli to desired doneness as directed on pkg., drain.
• meanwhile, brown beef, drain.
• Stir in spaghetti sauce and spinach.
• Spoon and spread half of beef mixture into greased 8 inch square baking dish.
• Arrange ravioli over beef layer.
• Spoon and spread remaining beef mixture over ravioli.
• Cover with foil.
• Bake at 350 for 20 minutes.
• Uncover baking dish and sprinkle with cheese.
• Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

HEARTY BEEF RAVIOLI

Steps:

• Cook ravioli according to package directions; drain., Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened., Serve with ravioli. Top with cheese and olives.

RAVIOLI BEEF RAGU

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.

CHEF BOYARDEE BEEF RAVIOLI

Steps:

• 1. 1. Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low. 2. Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps! 3.Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal. 4.Meanwhile, bring a large pot of salted water to a boil. 5. Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil. 6. Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes. 7. Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste. 8. Toss the ravioli and sauce together in a large bowl and serve.

BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI

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!

GREEK-STYLE BEEF AND CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain.
• Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
• Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
• Sprinkle with cheese before serving. Garnish with fresh spinach leaves.

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.

MUSHROOM RAVIOLI IN BEEF BROTH

Steps:

• 1. MUSHROOM FILLING In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
• 2. RAVIOLI PASTA Makes about 60. Freeze what you don't use for another night! On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. Cut dough into 3-4 parts, keep parts you aren't working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
• 3. BEEF BROTH Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
• 4. ASSEMBLY Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.

FILET OF BEEF WITH BLUE CHEESE RAVIOLI

Steps:

• 1. Put the potato half in a small saucepan of salted water. Bring to a boil and simmer until tender, about 20 minutes. Drain. When cool, peel and mash. Put into a medium bowl and add the cheese, scallion, cream,a pinch of salt, and a pinch of pepper. Stir. 2. Lay out six of the wonton wrappers and brush lightly with water. 1 tblsp filling in the center of each. Top with the rest of wrappers. Press around the edges to seal, pressing out any air that may be trapped inside. Put the finished ravioli on a baking sheet dusted with flour. 3. Heat 1 tblsp of the butter in a medium saucepan over moderately low heat. Add half the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the stock, 3 cups of the wine and the thyme. Bring to a boil. Continue boiling until reduced to 1 1/4 cups, about 15 minutes. Strain the sauce into a bowl. Set aside. 4. If using shiitakes, remove the stems. Slice all the mushrooms. In a large frying pan, heat 2 tablespoons of the butter over moderate heat. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add the remaining shallots and cook, stirring, 2 minutes longer. Stir in herbs and 1/8 teaspoon pepper. 5. Season the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy frying pan, heat 2 tblsp of the butter. Cook beef about 4 minutes per side. Let rest. 6. Deglace with 3/4 cup wine. Add the sauce, bring to a boil and simmer. Add butter. 7. Cook ravioli-boil in salted water about 3 minutes. Drain. 8. Put a small pile of mushrooms on each plate. Put a fillet on each pile of mushrooms and top with a ravioli. Pour the sauce over the ravioli and sprinkle with chervil.