Indulge in the culinary delight of ravioli beef ragu, a classic Italian dish that tantalizes taste buds with its rich flavors and comforting textures. This delectable dish features tender ravioli pillows, lovingly filled with a hearty beef ragu, swimming in a velvety and flavorful sauce. Discover the secrets to crafting the perfect ravioli beef ragu, ensuring an unforgettable dining experience that will leave you craving for more.
Here are our top 4 tried and tested recipes!
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.
BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI
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
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!
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.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Don't overcrowd the pan when browning the beef. This will prevent the meat from cooking evenly.
- Cook the beef until it is browned on all sides. This will help to develop the flavor.
- Use a flavorful broth for the sauce. This will add depth and richness to the dish.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
- Season the sauce to taste with salt and pepper.
- Cook the ravioli according to the package directions.
- Serve the ravioli with the sauce and grated Parmesan cheese.
Conclusion:
This ravioli with beef ragu recipe is classic Italian dish that is sure to please everyone at your table. The rich, flavorful sauce is perfect for pairing with the tender ravioli. This dish is also relatively easy to make, making it a great option for a weeknight meal. So next time you're looking for a delicious and satisfying dinner, give this recipe a try.
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