Cinnamon Scented Ricotta Ravioli With Beef Ragù Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)



Ricotta-Filled Ravioli (Ravioli di Ricotta) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories     Pasta Maker     Egg     Kid-Friendly     Parmesan     Ricotta     Boil     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

For the ravioli filling:
1 pound fresh ricotta, drained if wet
Pinch of freshly grated nutmeg
1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 large egg, plus 1 large egg lightly beaten with 2 tablespoons water
Salt and freshly ground black pepper
N/A freshly ground black pepper
For the ravioli dough:
3 2/3 cups all-purpose flour
2 large eggs
2 egg yolks
1 tablespoon olive oil (optional)

Steps:

  • To make the ravioli filling:
  • 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
  • To make the ravioli dough:
  • 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
  • 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
  • 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
  • 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI



Easy Homemade Beef and Ricotta Ravioli image

Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.

Provided by Bird

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 3

Number Of Ingredients 10

½ pound ground beef
¼ onion, chopped
3 cloves garlic, minced
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
¼ cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1 egg
30 wonton wrappers
1 egg yolk, beaten

Steps:

  • Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
  • Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
  • To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g

BEEF RAGU WITH RAVIOLI



Beef Ragu with Ravioli image

This sweet, no-stress sauce from our Test Kitchen tastes like it was simmering all day! Serve it over your favorite refrigerated or frozen ravioli for an easy meal maker.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1 cup beef broth
1/2 cup red wine or additional beef broth
1 can (6 ounces) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 ounces) refrigerated cheese ravioli
Grated Parmesan cheese, optional

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 .

Nutrition Facts : Calories 672 calories, Fat 21g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 1181mg sodium, Carbohydrate 74g carbohydrate (14g sugars, Fiber 7g fiber), Protein 44g protein.

CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù



Cinnamon-Scented Ricotta Ravioli with Beef Ragù image

Categories     Cookies     Sauce     Beef     Ricotta     Cinnamon     Pastry     Simmer     Boil

Yield 4 to 6 servings

Number Of Ingredients 22

Cinnamon-Scented Ravioli
2 (15-ounce) containers whole-milk ricotta cheese
1/4 cup chopped fresh basil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
72 small square wonton wrappers
Beef Ragù
3 tablespoons olive oil
1 pound ground beef
1 carrot, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3/4 cup dry red wine
3 1/2 cups marinara sauce (store-bought or homemade; see page 224)
3 tablespoons extra-virgin olive oil, for serving
1/4 cup freshly grated Parmesan cheese, for serving

Steps:

  • To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, pepper, and egg in a large mixing bowl. Stir to combine. Place 8 to 10 wonton squares on a dry work surface. Spoon 1 tablespoon of the ricotta mixture into the middle of each square. Dip a pastry brush in a bit of water and wet the square around the ricotta mixture. Place another square over the filling. Carefully smooth out all the air bubbles and press firmly around the ricotta mixture to create a seal. Use a 2 3/4-inch square cookie cutter or a 3-inch round cookie cutter to cut out a ravioli. Place the ravioli on a dry baking sheet and continue with another batch of ravioli. The mixture should make about 36 ravioli.
  • To make the beef ragù: Heat the olive oil in a large, heavy skillet over medium heat. Add the ground beef and cook until it is starting to brown, about 5 minutes. Add the carrot, onion, and garlic. Continue cooking to brown the onion and carrot, about 4 minutes. Add the salt, pepper, tomato paste, and red wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste. Continue cooking until the wine is almost completely evaporated. Add the marinara sauce and bring to a simmer. Cover and cook for 10 minutes over low heat.
  • Bring a large pot of salted water to a boil over high heat. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with extra-virgin olive oil. Spoon the beef ragù over the ravioli. Sprinkle with Parmesan cheese. Serve immediately.

More about "cinnamon scented ricotta ravioli with beef ragù recipes"

HOMEMADE BEEF AND RICOTTA-FILLED RAVIOLI - SOLO-DOLCE
Web Jan 17, 2022 Homemade Beef and Ricotta-filled Ravioli – A simple and tasty first course perfect for both lunch and dinner, tossed together with an easy homemade sauce using crushed tomatoes and grated Parmigiano Reggiano cheese right on top.
From solo-dolce.com
See details


SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
Web Jul 3, 2017 1,287 Comments Recipe v Video v Dozer v A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever! Slow Cooked Shredded Beef Ragu Sauce
From recipetineats.com
See details


CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGU - BLOGGER
Web Jan 3, 2009 Cinnamon-Scented Ricotta Ravioli with Beef Ragu Source: Everyday Pasta by Giada De Laurentiis Ravioli 2 -15 oz containers of whole milk ricotta cheese ( I used skim milk ricotta) 1/4 c. chopped fresh basil 1/2 tsp ground cinnamon 1/2 tsp salt 1/4 tsp nutmeg 1/4 tsp black pepper 1 egg, lightly beaten 72 small square wonton wrappers Beef …
From gringasdishes.blogspot.com
See details


THE BEST SLOW SIMMERED BEEF RAGU - MOM'S DINNER
Web Nov 25, 2020 Deglaze the pot by pouring in the cup of red wine. Scrape up any browned bits for the bottom of the pot. 1 cup good red wine. Add the canned tomatoes, water, sugar, bay leaf and balsamic. Give it a good stir and then add the beef back to the pot. Bring to a boil over medium high heat.
From momsdinner.net
See details


EASY RAGU WITH RICOTTA - SERVING DUMPLINGS
Web Sep 22, 2021 Stir in the spices and tomato paste. Add crushed tomatoes and bring to a boil, then regulate the heat to maintain a strong simmer. Cook, stirring occasionally, 10-15 minutes. Meanwhile, cook the pasta in generously salted water until al dente. Then drain. When ready, add milk, ricotta and Parmesan to the sauce.
From servingdumplings.com
See details


CINNAMON RICOTTA RAVIOLI RECIPE - LA CUCINA ITALIANA
Web Jul 16, 2019 Cinnamon Ricotta Ravioli. In a bowl, combine the flour with 1/4 cup sugar, the eggs, 1 teaspoon cinnamon, about 7 tablespoons warm water and a pinch of salt. Transfer the dough...
From lacucinaitaliana.com
See details


BEEF RAGU WITH RAVIOLI – CAN'T STAY OUT OF THE KITCHEN
Web Jun 18, 2020 Drain any grease. (I used 96% lean ground beef so I had NO grease to drain.) Add tomato paste, chopped tomatoes, rosemary, salt, sugar and red cooking wine, if using. Otherwise, substitute beef broth. Add beef broth. Stir ingredients to combine. Cook, uncovered over low to medium heat for about 30 minutes until sauce ingredients cook …
From cantstayoutofthekitchen.com
See details


CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGU - CONTAINERS/RECIPES ...
Web 2 (15-ounce) containers whole-milk ricotta cheese; 1/4 cup chopped fresh basil; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground black pepper; 1 egg, lightly beaten; 72 small square wonton wrappers; 3 tablespoons olive oil; 1 pound ground beef; 1 carrot, peeled and chopped; 1 ...
From cookart.us
See details


CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù RECIPE - EAT YOUR …
Web ground beef; carrots; Parmesan cheese; ricotta cheese; ground cinnamon; garlic; nutmeg; onions; tomato paste; dry red wine; olive oil; wonton wrappers; marinara sauce; Where’s the full recipe - why can I only see the ingredients?
From eatyourbooks.com
See details


SUNDAY DINNER: CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGU
Web Oct 2, 2011 I’ve been on a Giada kick lately. This one is from Everyday Pasta, Everyday Pasta,
From jackiereeve.com
See details


CINNAMON SCENTED RICOTTA RAVIOLI WITH BEEF RAGù FOOD - HOME AND RECIPE
Web To make the ravioli filling: 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside. To make the ravioli dough: 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center.
From homeandrecipe.com
See details


TRADITIONAL HOMEMADE RICOTTA RAVIOLI RECIPE FROM MARCHE.
Web May 9, 2022 Mix together until you have a 'dough'. Other ways to serve traditional homemade ricotta ravioli. You can also serve your homemade ravioli's with just butter and Parmigiano, pesto, a simple tomato sauce or your favourite ragu. However, if you are a meat eater, I highly recommend trying the meat sauce in this recipe because it’s really …
From the-pasta-project.com
See details


SICILIAN RICOTTA RAVIOLI WITH SAUSAGE RAGU – GIADZY
Web Jun 9, 2022 In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon and add to a platter. Finish the sauce by adding fresh parsley and basil, and stir to combine. Spoon the sauce over the ravioli, and drizzle with olive oil. Finish with Parmesan and fresh basil.
From giadzy.com
See details


CINNAMON SCENTED RICOTTA RAVIOLI WITH BEEF RAGù RECIPES RECIPE
Web Free Cinnamon Scented Ricotta Ravioli With Beef Ragù Recipes with ingredients, step by step and other related foods
From recipert.com
See details


PARMESAN, RICOTTA AND BEEF RAVIOLIS - THE PETIT GOURMET
Web Mar 15, 2017 Place the ground beef, onion and garlic in a frying pan over medium heat, and sprinkle with salt and black pepper. Cook the meat until golden, about 10 minutes, crush it with a spoon while cooking. Drain excess fat. Mix ricotta cheese, Parmesan cheese, parsley, egg and ground beef in a bowl until all is well.
From thepetitgourmet.com
See details


HOW TO MAKE ITALIAN BEEF RAVIOLI, STEP BY STEP | JOSIE + NINA
Web Feb 15, 2023 Method #1. You can cook all the ingredients first, then blend into a smooth tight paste in a food processor before filling the ravioli. Method #2. You blend everything together first (in a bowl), fill the ravioli and then the filling cooks while the pasta cooks.
From josieandnina.com
See details


ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC KITCHEN
Web Sep 9, 2019 This authentic beef ragu is perfect tossed with tagliatelle pasta (or any pasta of choice) made into a classic lasagne with a cheesy white sauce or stuffed into cannelloni or ravioli (simply replace the original fillings in these recipes for ragu).
From insidetherustickitchen.com
See details


RAVIOLI RECIPES & MENU IDEAS | EPICURIOUS
Web Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.
From epicurious.com
See details


Related Search