Best 9 Ravioli Bolognese Recipes

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.

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.

HOMEMADE BOLOGNESE RAVIOLI

Steps:

• Add flour and salt to the bottom of a food processor. Pulse 3-4 times. Whisk eggs, egg yolks, and olive oil together in a measuring cup. Turn the mixer on and slowly pour in egg mixture. Run the mixer until the dough comes together. Take the lid off and grab a small handful of dough, try to squeeze together, if the dough comes together, it's at the right consistency. If it is still very crumbly, add 1 tsp. of water, mix, and then check again. If necessary, add another teaspoon. You really shouldn't need to add much more than a few teaspoons.
• Once the dough comes together dump on to a very lightly floured surface. Knead by hand for 8 minutes. Don't be afraid to put plenty of pressure on the dough, you really can't overnead the dough, so the more the better! Form into a ball and wrap and plastic wrap. Let sit at room temperature for at least 30 minutes and up to an hour.
• Heat a medium dutch oven to a medium heat. Add olive oil. Add onion, carrots, celery, garlic and salt. Saute for 3-4 minutes until softened. Add ground beef and pork. Use a wooden spoon to break the meat up, brown until cooked through.
• Add tomato paste. Cook 1 minute. Add wine. Cook until reduced by half and then add italian seasoning, nutmeg, water and heavy cream. Simmer until thick and almost all of the liquid has evaporated, about 3-4 minutes. Turn the heat off and transfer to the bottom of a food processor. Cool completely. Once mixture has cooled completely, add cheese and process in the food procesor until completely ground. Season with salt and pepper.
• While the meat mixture cools, roll the pasta out. Divide the dough in to 8 portions. Take one portion and re-wrap the others while you work. Set the pasta machine to the widest setting. Use a rolling pin to roll the dough into a rectangle. Feed the pasta through the machine on the widest setting. Fold into thirds and repeat. Send through on the widest setting one more time. With each passing after that go one setting smaller than the last until you get to the smallest setting. Repeat process with another portion of dough.
• Place one sheet of dough on the ravioli press. Press dough down so you can see indentation. Spoon 1 teaspoon full of filling in to each ravioli. Place another sheet of dough over and seal ravioli, making sure there are no air bubbles. Use a rolling pin, to press the layers of pasta together, and to cut the pasta. Pull back excess dough and gently pull ravioli out. Store on a lightly floured surface. Repeat with remaining dough.
• Once all of the ravioli are cut, bring a large pot of water to a rolling boil. (If you do not have a large stock pot, cooke ravioli in two batches.)Season liberally with salt. Add ravioli. Cook for 5 minutes or until dough is soft and cooked through.
• While the pasta cooks, add cream to a large sauce pan. Turn the heat on medium, once the cream begins to simmer, add cheese. Whisk until melted. Simmer for another minute until it's thickened. Add marinara sauce. Whisk until smooth. Season with salt and pepper.
• Once ravioli are done cooking, add to sauce. Toss in the sauce until completely coated. Add a few small ladles of starchy pasta water. Toss to combine. (You want to make sure the heat is still on). Season with salt and pepper. Garnish with parmesan cheese.

BAKED RAVIOLI

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

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.

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.

EASY RAVIOLI "LASAGNA" RECIPE BY TASTY

Steps:

• NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
• Cover the base of a deep dish baking tray with a layer of ravioli.
• Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
• Sprinkle a thin layer of grated cheddar over the bolognese sauce.
• Put down another layer of ravioli, followed by another layer of bolognese sauce.
• Cover all of this with a generous topping of more grated cheese.
• Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
• Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
• Enjoy!

RAVIOLI LASAGNA BOLOGNESE RECIPE - (4.6/5)

Steps:

• Set your Ninja 4-in-1 Cooking System to "Stovetop High" and preheat for 3 minutes. Place the beef into the pot and cook uncovered for 7-9 minutes, or until the beef is browned, stirring constantly. Add the onion, garlic, and black pepper and cook for 2-3 minutes. Add the water and marinara sauce. Stir well. Slowly add the ravioli and stir gently to coat. Set the cooking system to "Oven" at 350°F. Cover and cook for 15-20 minutes until the raviolis are cooked through. Stir occasionally. While the ravioli lasagna cooks, stir together the Mozzarella, Ricotta, Parmesan, and parsley in a small bowl. When the lasagna is done, turn off the pot and spoon the cheese mixture over the raviolis. Cover and let the lasagna stand for a few minutes until the cheese is melted. Serve immediately.