20 Minute Easy Ravioli Or Tortellini Bolognese Recipes

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

RAVIOLI BOLOGNESE

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.

PASTA WITH VEGETABLE "BOLOGNESE"

Steps:

• Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.
• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes.
• Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.

20-MINUTE BOLOGNESE

Steps:

• Cook the spaghetti according to the package directions. Drain and set aside.
• Heat the olive oil in a deep skillet over medium heat. Add the onions, and saute until lightly golden, 2 to 3 minutes. Add the meat, tomatoes and butter, if using. Bring to a boil. Season with the salt and pepper. Stir in the basil leaves. Reduce the heat to low, and cook for 20 minutes.
• Add the cooked pasta to the skillet, and toss well to coat. Divide among deep bowls to serve.

TORTELLINI BOLOGNESE

Steps:

• In a large, deep skillet, over medium heat, heat olive oil.
• Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
• Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
• Break up ground sirloin and pork and add to skillet.
• Cook until no longer pink, about 10 minutes.
• Add half the wine and half of the beef broth.
• Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
• Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
• Pour in remaining wine and beef broth.
• Simmer, covered, for 20 minutes.
• While sauce is simmering prepare tortellini according to package directions.
• After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
• Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
• {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.

TORTELLINI BOLOGNESE (OLIVE GARDEN COPYCAT)

Steps:

• HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
• DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
• TOSS hot, drained pasta in sauce. Top with Parmesan cheese. Serve immediately.

20 MINUTE EASY RAVIOLI OR TORTELLINI BOLOGNESE

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.