Cheese Ravioli With Meat Sauce Food

RAVIOLI WITH MEAT SAUCE

Steps:

• Heat up a large cooking pan over medium heat.
• Add oil, diced onions and mushrooms, saute until onions are transparent.
• Add crushed tomatoes, tomato puree and pressed garlic. Stir well.
• Add ground beef, breaking it up as much as possible. Add salt and pepper and lower the heat to medium low. Cover the pan with a lid and cook until meat starts to brown. Mix well, breaking up all the chunks of meat with a wooden spoon.
• Add thyme, red pepper flakes and nutmeg, stir well and cover back up. Cook, stirring occasionally, for 15-10 minutes.
• Stir in basil and taste to check if you need more salt and pepper. Cover and cook for a few more minutes.
• Serve over cooked ravioli or other pasta of choice.

CHEESE RAVIOLI WITH MEAT SAUCE

Steps:

• Season raw meat with oregano, basil and salt to taste.
• Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
• Drain meat.
• Pour sauce over browned meat.
• Microwave on HIGH for 3 minutes.
• Bring water to a brisk boil in large pot.
• Slowly add ravioli to boiling water. Add salt if desired.
• Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
• Drain ravioli and add to meatsauce.

RAVIOLI WITH MEAT FILLING

Steps:

• Preheat the oven to 375° F. Heat the olive oil in a large wide pan or a heavy roasting pan over medium heat. Add the chicken, sausage, veal, and pork and cook, turning often, until the meats are evenly browned, about 10 minutes. Scatter the onion, carrot, celery, rosemary, and thyme over the meats and pour in enough chicken stock to cover the bottom of the pan by about 1 inch. Transfer the pan to the oven and cook until all the meats are very tender and well browned and the chicken is falling off the bone, about 2 hours. Check the meats occasionally as they cook, adding chicken stock as necessary to keep the level constant, and turning and basting the meats with the pan juices.
• Remove the pan from the oven, toss in the mortadella, and let stand at room temperature until cool enough to handle. Pick the skin and bones from the chicken and remove the casing from the sausage. Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan. Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup. The liquid should be slightly syrupy and rich in flavor. Remove the saucepan from the heat and reserve.
• Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir 1/2 cup grated cheese, the bread crumbs, and parsley into the ground meats. Taste, and add salt and pepper as necessary. Pour in the eggs and blend well. Refrigerate until thoroughly chilled before filling the ravioli.
• Make the pasta dough; form and cut the ravioli according to directions below. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring frequently. Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
• While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat. Check the seasoning and add salt and pepper if necessary.
• Drain the ravioli gently, return them to the pot, and pour in the tomato sauce and the reduced roasting liquid. Bring the sauce and pasta to a boil, stirring gently with a clean spoon to coat the ravioli with sauce. Remove the pot from the heat, stir in the cheese, and check the seasoning, adding salt and pepper as necessary. Spoon into warm serving bowls or onto a warm platter.
• Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat. (If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.) Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet. Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil. Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened. Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano. Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.

CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE

Steps:

• Cook ravioli in boiling salted water for 6-7 minutes.
• In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
• Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
• If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
• Add salt and pepper to taste.
• Finally, add the jar of tomato sauce and mix together.
• Cover with a lid, and let simmer on low for another 10 minutes.
• Toss sauce with cooked ravioli, and serve with grated cheese.

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.