BOLOGNESE RAVIOLI
This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That's the funny thing about memories and food - sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I've done here.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Dinner Party Italian Beef Pork Tomato
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
- Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
- Pour in the tomatoes, breaking them up with a spoon, and add half a tin's worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
- Now it's time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
- Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air - you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
- Freeze the remaining Bolognese (you'll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli - you can cook them from frozen in the sauce.
- Put a pan of salted water on to boil for the pasta.
- For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
- Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.
Nutrition Facts : Calories 650 calories, Fat 27.0 g fat, SaturatedFat 8.9 g saturated fat, Protein 41.5 g protein, Carbohydrate 57.9 g carbohydrate, Sugar 12.0 g sugar, Sodium 1.4 g salt, Fiber 4.9 g fibre
RAVIOLI BOLOGNESE
Take a trip to Italy with this intensely flavored pasta and meat dish, made easy with jarred spaghetti sauce and frozen cheese ravioli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Add remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.
Nutrition Facts : Calories 520, Carbohydrate 49 g, Cholesterol 135 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 16 g, TransFat 1 g
RAVIOLI BOLOGNESE
This is such a simple dish. I love to make this on those cold winter days when you are looking for something hardy to make for dinner. Its quick, few ingredients and taste great. I hope you enjoy this as much as my family and friends do.
Provided by mommyoffour
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 12 inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Add remaining ingredients; heat to boiling.
- Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.
Nutrition Facts : Calories 407.1, Fat 21.5, SaturatedFat 7.3, Cholesterol 77.1, Sodium 969.7, Carbohydrate 26.6, Fiber 2, Sugar 19, Protein 26.2
20 MINUTE EASY RAVIOLI OR TORTELLINI BOLOGNESE
A very easy and great tasting pasta dinner to serve to the family on those busy weeknights. I serve this with a salad or veggie and warm bread. This recipe is courtesy of Rosetto.
Provided by TheDancingCook
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare frozen pasta as directed; drain.
- While pasta is cooking, in a saucepan or skillet, heat olive oil.
- Add ground beef, onion and garlic; cook until beef is browned.
- Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
- Simmer for 5 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Serve sauce over cooked pasta.
Nutrition Facts : Calories 222.4, Fat 12.3, SaturatedFat 3.9, Cholesterol 38.6, Sodium 562.5, Carbohydrate 13.7, Fiber 2.8, Sugar 7.4, Protein 13.2
EASY RAVIOLI "LASAGNA" RECIPE BY TASTY
Here's what you need: ravioli, bolognese sauce, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
- Cover the base of a deep dish baking tray with a layer of ravioli.
- Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
- Sprinkle a thin layer of grated cheddar over the bolognese sauce.
- Put down another layer of ravioli, followed by another layer of bolognese sauce.
- Cover all of this with a generous topping of more grated cheese.
- Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
- Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
- Enjoy!
Nutrition Facts : Calories 278 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
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