Beef Mushroom Ragu Over Fresh Cheese Ravioli Recipes

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ITALIAN BEEF RAGU



Italian Beef Ragu image

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Provided by Emily Kemp

Categories     Main Course

Time 2h45m

Number Of Ingredients 10

1 carrot
1 white onion
1 stalk celery
8.8 oz 250g ground beef (mince) ((250g))
8.8 oz 250g ground pork (mince) ((250g))
2 cups sieved tomatoes (passata) ((470g))
1 cup (230ml) red wine ((240ml))
4 cups beef stock ((1 litre))
1 tbsp olive oil
1 pinch salt and pepper

Steps:

  • Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
  • If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
  • Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
  • Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
  • To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)



Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) image

Make and share this Cheese Ravioli With Mushroom Ragu (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Weeknight

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup Spanish onion, diced
1/2 cup fresh carrot, diced
1/2 cup fresh celery, diced
2 tablespoons sweet butter
6 ounces pancetta, diced in 1/4-inch cubes
1/2 lb beef tenderloin, diced in 1/2-inch cubes
6 garlic cloves, chopped
1/2 lb domestic mushroom, sliced
1/2 cup shiitake mushroom, sliced and de-stemmed
1/4 lb portabella mushroom, cubed
salt, to taste
fresh cracked pepper, to taste
1 cup dry white wine
1 cup chicken broth
14 1/2 ounces diced tomatoes
1/4 cup sweet butter
1 lb square cheese ravioli, cooked according to package directions
parmesan cheese, grated
fresh parsley

Steps:

  • MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
  • SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
  • ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
  • CHEF TIPS:.
  • Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

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.

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!

MUSHROOM RAGU



Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Steps:

  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

BEEF & MUSHROOM RAGU



Beef & Mushroom Ragu image

Make and share this Beef & Mushroom Ragu recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup hot water
2 cups porcini mushrooms, dried (about 2 ounces)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 1/2 lbs beef short ribs, trimmed
1 tablespoon all-purpose flour
2 teaspoons olive oil
4 cups cremini mushrooms, thinly sliced (about 8 ounces)
2 cups thinly sliced onions (about 1 medium)
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
4 garlic cloves, crushed
1 cup dry red wine
1 cup nonfat beef broth

Steps:

  • Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
  • Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
  • Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
  • Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
  • Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

Nutrition Facts : Calories 786.6, Fat 64.1, SaturatedFat 27.2, Cholesterol 129.3, Sodium 559.5, Carbohydrate 14.2, Fiber 1.9, Sugar 4.9, Protein 26.9

FOUR-CHEESE RAVIOLI WITH MUSHROOMS



Four-Cheese Ravioli with Mushrooms image

Categories     Cheese     Dairy     Herb     Mushroom     Onion     Pasta     Sauté     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
2 medium shallots, thinly sliced crosswise
8 ounces presliced fresh cremini mushrooms
5 ounces presliced fresh shiitake caps
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
1 (16- to 20-oz) package fresh or frozen four-cheese ravioli

Steps:

  • Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
  • Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
  • While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
  • Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.

MUSHROOM CHEESE RAVIOLI



Mushroom Cheese Ravioli image

You'd never guess this creamy, rich and colorful dish is light. Add a frosty glass of iced tea, spinach salad and fruit for an easy meal on the patio. Cathy Hall - Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

2 cups refrigerated cheese ravioli
1/2 cup sliced fresh mushrooms
1 tablespoon chopped onion
1 tablespoon pine nuts
1 tablespoon chopped sweet yellow pepper
1 tablespoon chopped sweet red pepper
1 teaspoon olive oil
2 teaspoons cornstarch
1/2 cup reduced-sodium chicken or vegetable broth
1/4 cup fat-free half-and-half
1/8 teaspoon salt
1/8 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • Cook ravioli according to package directions., Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender., Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 367 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 717mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

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