Ravioli Beef Ragu Recipes

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.

ITALIAN BEEF RAGU

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.

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!

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.