Beef Ravioli With Arrabbiata Sauce Recipes

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.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

RAVIOLI WITH MEAT FILLING

Steps:

• Scramble the hamburger meat until done.
• Add all the dry seasonings and gently heat for a few minutes.
• Heat until you get a nice aroma of all the herbs.
• Remove from heat and cool.
• Mix all of the cheeses into the meat.
• It should be a dry dense mixture that will hold together when you form a ball.
• Use a tablespoon or teaspoon for the filling of each ravioli.
• If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
• They work well.
• Once the ravioli have been assembled they only need to cook a few minutes.

BEEF RAVIOLI

Steps:

• For the filling: Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic and cook, stirring frequently, until the beef is cooked and the onion is tender. Drain off any excess grease. Remove the skillet from the heat and stir in the parsley, cheese, and salt. Mix well then stir in the egg. Transfer the beef mixture to a covered container and refrigerate while you prepare the rest of the recipe. For the dough: Place the flour in a large mixing bowl. Stir in the eggs, water, oil, and salt. Mix until a stiff dough forms. Turn the dough out onto a floured work surface and knead until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes. Divide the dough into 4 equal pieces. Roll out one piece of dough on the floured surface to form a 12x8-inch rectangle. Lightly score a grid of 24 2-inch squares with a knife. Place a teaspoon of the beef filling in the center of each square. Roll out a second piece of dough to a 12x8-inch rectangle. Carefully place on top of the first sheet of dough. Press the dough down around the filling and edges to seal. Carefully cut the dough into squares around each mound of filling. Seal the edges as needed of each piece. Place the ravioli on a kitchen towel in a single layer and let dry for 30 minutes. Repeat with the remaining dough and filling. While the ravioli is drying, prepare the marinara sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Stir in the sugar, basil, salt, tomatoes, and tomato paste. Bring to a boil then reduce the heat to a low simmer. Cover the saucepan and cook for 20 minutes, stirring occasionally. To cook the ravioli: Bring a large saucepan of salted water to a boil over high heat. Add the ravioli and cook, stirring just to keep the pieces from sticking. Bring to a boil then reduce the heat to a strong simmer. Cook about 5 minutes or until al dente. Drain well. Place the cooked ravioli in individual serving bowls. Top with the marinara sauce. Sprinkle with parmesan cheese if desired.

BEEF RAVIOLI WITH ARRABBIATA SAUCE

Steps:

• 1. Cook your ground beef until no longer pink, drain off any fat and set aside once done. Cook the ravioli according to package directions, drain and set aside. Now we move on to the sauce.
• 2. Arrabbiata Sauce Directions
• 3. Heat oil in a large skillet or sauce pan over medium heat. Saute onion and garlic in oil for 5 minutes.
• 4. Stir in wine,sugar,basil,red pepper,tomato paste, lemon juice, italian seasoning, black pepper and tomatoes, bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• 5. Stir in parsley and ladle over cooked beef ravioli. Refrigerate left overs.
• 6. Add garlic bread of your choice. Tomato Basil garlic bread was made for this recipe.
• 7. You might like adding a small can diced black olives too.

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.

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.

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.