Beef And Ravioli Soup Food

RAVIOLI AND VEGETABLE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

BEEF SHORT RIB AND EGG YOLK RAVIOLO

Steps:

• Combine the Braised Short Ribs and spinach in a bowl and season with salt and pepper. Set aside.
• Bring a large pot of water to a boil and season with salt.
• Using a rolling pin and pasta machine, roll out the Fresh Pasta Dough into a long sheet about 1/16 inch thick. Use flour as necessary to keep the surfaces from sticking. With a knife, cut the long sheet into 2 equal sheets. Cut each sheet into 4 equal squares, about 4 inches per side (don't worry if they're slightly rectangular).
• Divide the meat mixture among 4 of the pasta squares; the filling should come 1/2 inch from the edges. On each raviolo, press a small hole into the center of the filling and top with an egg yolk. Brush the edges of the pasta with a small amount of water, and top each with another square of pasta. Carefully seal the edges, making sure no air pockets are present.
• Blanch the raviolo in the boiling water for 2 minutes, just to cook the pasta and warm the filling through. Transfer to a large saute pan and add the butter, a small amount of the pasta water, the Parmigiano-Reggiano and lemon zest and juice. Reduce the liquid until the pasta is glazed. Serve hot.
• In a mixer with a paddle attachment, combine the flour, egg yolks, milk, olive oil and salt and mix until the dough begins to clump.
• Empty the contents of the bowl onto a clean surface and knead until the pasta dough is a smooth yellow and has become elastic, about 2 minutes. If the dough is under-kneaded it will crack when you are rolling it out. Wrap in plastic wrap and let rest 10 minutes before rolling out.
• One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
• The next day, preheat the oven to 250 degrees F. Pat the short ribs dry with a paper towel.
• Heat a cast-iron Dutch oven over medium-high to high heat. Add enough canola oil to coat the bottom of the pot and sear the short ribs until they are brown and crusty. Remove the short ribs from the pot and let them rest.
• Drain the scorched oil from the pot and add a thin film of fresh canola oil. Add the carrots, celery, garlic, ginger and onions. Reduce the heat to medium and sweat the vegetables until they're translucent. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to saute until the tomatoes begin to soften and break down. Add the star anise and cinnamon. Add the red wine and let it reduce by half.
• Add the short ribs back to the pot and add enough cold water to just cover the ribs. Bring the liquid to a simmer; skim off the scum and then cover the pot. Transfer to the oven and let the short ribs braise until they're nearly falling apart, perhaps 3 hours.
• Remove the short ribs from the liquid and let them rest. Strain the braising liquid and then return it to the pot. Discard the solids, except the garlic. Reduce the braising liquid over medium-high heat until it starts to thicken.
• Remove the bones and excess fat from the ribs and pull the meat. Add enough of the liquid to the shredded meat to moisten the mixture. Add the braised garlic cloves, mashing them with a fork. Season with salt and pepper as needed. Yield: 6 to 8 servings

RAVIOLI SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

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.

ITALIAN BEEF AND RAVIOLI STEW

Steps:

• Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
• Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
• Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

BEEF RAVIOLI SOUP

Steps:

• In a large kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the vegetables are tender. Stir in the ravioli; heat through. Garnish with parsley and Parmesan cheese.

BEEF AND RAVIOLI SOUP

Steps:

• Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
• Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
• Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
• Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.

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 RAGU WITH RAVIOLI

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 .

RAVIOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

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.

BEEFY BAKED RAVIOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

BAKED BEEF AND RAVIOLI

Steps:

• Heat oven to 350.
• Cook ravioli to desired doneness as directed on pkg., drain.
• meanwhile, brown beef, drain.
• Stir in spaghetti sauce and spinach.
• Spoon and spread half of beef mixture into greased 8 inch square baking dish.
• Arrange ravioli over beef layer.
• Spoon and spread remaining beef mixture over ravioli.
• Cover with foil.
• Bake at 350 for 20 minutes.
• Uncover baking dish and sprinkle with cheese.
• Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

BEEF AND RAVIOLI BAKE

Steps:

• Heat oven to 350 F degrees.
• Cook ravioli as instructed on package, drain.
• in skillet, brown ground beef and drain.
• Stir spaghetti sauce and spinach into ground beef.
• Spread half of beef mixture into 2 quart baking dish.
• Layer ravioli over beef mixture.
• Spoon rest of beef mixture over ravioli.
• Cover with foil and bake for 20 minutes.
• Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.

QUICK AND EASY RAVIOLI SOUP

Steps:

• In a Dutch oven, brown ground beef; drain.
• Add all ingredients, except for the Paremesan cheese and ravioli.
• Bring to a boil.
• Reduce heat; cover and simmer 30 minutes.
• Stir in the Parmesan cheese.
• Cook ravioli according to package directions; drain and add to soup.
• ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
• But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.