This Beef Ragu Ravioli recipe is a labor of love, perfect for a cozy dinner. The homemade pasta dough encases a rich and flavorful beef filling, complemented by a creamy parmesan sauce. It's a dish that brings the warmth of Italian cuisine to your table, making it a delightful treat for family or friends.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Refer to my standard pasta dough recipe.
Heat a pan to medium heat, add 2 tbsp vegetable oil. Add the onions & sautee until golden brown.
Add the celery & carrots. Sautee for 5 min, then add the beef mince & sautte until brown. Add the oregano & tomato paste. Add a tbsp water so the paste doesn't burn.
Add the chopped tomatoes, garlic & basil. Simmer until cooked through and sauce has thickened. Set aside to cool completely before filling the pasta.
Prepare a pasta roller. Dust a board with flour and roll a section of dough thin enough to fit through the roller.
Cut into wide strips. Feed each sheet through the roller on the widest setting, then on a smaller setting, and finally on your desired final setting, dusting with flour as needed.
Place one sheet of pasta on the board and place balls of filling along its length, leaving space between them.
Cover with another pasta sheet. Gently press the top layer of dough around each filling ball.
Use a dough cutter to cut out ravioli rounds, ensuring a rim around each. Pinch the sides closed and use a fork to create grooves.
Poke three tiny holes in the top of each ravioli to release steam.
Bring a pot of water to a boil with a little vegetable oil. Add ravioli in batches and cook for about 3 minutes until al dente. Remove and set aside without rinsing.
Heat a saucepan, add cream, parmesan, and garlic. Stir until well combined.
Season with salt and pepper. Simmer until the sauce is slightly reduced and thickened.
Heat a pan or wok with a little oil and sauté the cooked ravioli in batches until golden brown.
Serve 4 - 5 ravioli's to each bowl.
Pour over parmesan cheese. Garnish with grated parmesan cheese.
Ensure the pasta dough is rolled thin enough to avoid overly thick ravioli.
Use a fork to seal the edges of the ravioli properly to prevent them from opening during cooking.
Do not overfill the ravioli to avoid tearing the pasta sheets.
Cook the ravioli in small batches to prevent them from sticking together.
Simmer the parmesan cream on low heat to avoid burning the cheese.
Can I use store-bought pasta dough?
Yes, you can use store-bought pasta dough to save time, but homemade dough provides a fresher taste.
Can I freeze the ravioli?
Yes, you can freeze the uncooked ravioli on a tray and then transfer them to a freezer bag. Cook directly from frozen when ready to use.
What can I use instead of beef mince?
You can substitute beef mince with ground chicken, turkey, or even a vegetarian filling like ricotta and spinach.
Can I make the parmesan cream ahead of time?
Yes, you can prepare the parmesan cream in advance and reheat it gently before serving.
How do I know when the ravioli is cooked?
The ravioli will float to the top of the boiling water when they are cooked through.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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