Beef Ravioli With Arrabbiata Sauce Recipes

BEEF RAVIOLI

Steps:

• For the filling: Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic and cook, stirring frequently, until the beef is cooked and the onion is tender. Drain off any excess grease. Remove the skillet from the heat and stir in the parsley, cheese, and salt. Mix well then stir in the egg. Transfer the beef mixture to a covered container and refrigerate while you prepare the rest of the recipe. For the dough: Place the flour in a large mixing bowl. Stir in the eggs, water, oil, and salt. Mix until a stiff dough forms. Turn the dough out onto a floured work surface and knead until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes. Divide the dough into 4 equal pieces. Roll out one piece of dough on the floured surface to form a 12x8-inch rectangle. Lightly score a grid of 24 2-inch squares with a knife. Place a teaspoon of the beef filling in the center of each square. Roll out a second piece of dough to a 12x8-inch rectangle. Carefully place on top of the first sheet of dough. Press the dough down around the filling and edges to seal. Carefully cut the dough into squares around each mound of filling. Seal the edges as needed of each piece. Place the ravioli on a kitchen towel in a single layer and let dry for 30 minutes. Repeat with the remaining dough and filling. While the ravioli is drying, prepare the marinara sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Stir in the sugar, basil, salt, tomatoes, and tomato paste. Bring to a boil then reduce the heat to a low simmer. Cover the saucepan and cook for 20 minutes, stirring occasionally. To cook the ravioli: Bring a large saucepan of salted water to a boil over high heat. Add the ravioli and cook, stirring just to keep the pieces from sticking. Bring to a boil then reduce the heat to a strong simmer. Cook about 5 minutes or until al dente. Drain well. Place the cooked ravioli in individual serving bowls. Top with the marinara sauce. Sprinkle with parmesan cheese if desired.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

BEEF RAVIOLI WITH ARRABBIATA SAUCE

Steps:

• 1. Cook your ground beef until no longer pink, drain off any fat and set aside once done. Cook the ravioli according to package directions, drain and set aside. Now we move on to the sauce.
• 2. Arrabbiata Sauce Directions
• 3. Heat oil in a large skillet or sauce pan over medium heat. Saute onion and garlic in oil for 5 minutes.
• 4. Stir in wine,sugar,basil,red pepper,tomato paste, lemon juice, italian seasoning, black pepper and tomatoes, bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• 5. Stir in parsley and ladle over cooked beef ravioli. Refrigerate left overs.
• 6. Add garlic bread of your choice. Tomato Basil garlic bread was made for this recipe.
• 7. You might like adding a small can diced black olives too.

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.

ARRABBIATA SAUCE

Steps:

• Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
• Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.

BEEF RAVIOLI IN BASIL-CREAM SAUCE

Steps:

• Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
• Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

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 .