Beef Mushroom Ragu Over Fresh Cheese Ravioli Food

BEEF AND MUSHROOM RAVIOLI

Steps:

• Whisk together water, olive oil, and eggs. Add semolina and salt to your mixer, and run briefly to combine. Add flours, and mix with your dough hook attached for 5 minutes, or until the dough is smooth and elastic. If the dough is still sticky, continue adding small amounts of all-purpose flour until a stiff dough is formed.
• Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.
• In a medium pan over medium high heat, add beef, mushrooms, and onion to pan. Add seasonings. Brown well, stirring frequently. Drain off any excess fat. Dissolve Better Than Bouillon in hot water. Add to pan, and stir well. Cook beef until excess water cooks off. Remove from heat and let cool. Pulse briefly in a food processor to make into tiny chunks so the ravioli stuffs well.
• Put on a large pan of water to boil.
• Turn dough out onto a lightly floured surface, knead several times, and then roll out. Make sure to keep your dough and the surface well floured to prevent sticking.
• Using a ravioli press as a guide, cut dough into sheets, and stuff ravioli according to your press instructions. Set out onto a parchment lined cookie sheet in a single layer until read to cook.
• Once your water boils, turn down the heat to a slow simmer. These need to cook gently. Add to water and cook for 2-4 minutes. Remove with a slotted spoon, and serve immediately with your favorite sauce.

MUSHROOM RAVIOLI WITH BEEF STROGANOFF SAUCE

Steps:

• Rinse and dry meat thoroughly then season with salt and pepper. In a large pan over high heat, brown the meat on all sides - working in batches if necessary so as not to over crowd and steam the meat - about 1 minute per side. Remove from heat and transfer to a plate. In the same pan over medium heat, melt 2 tablespoons butter. Add the chopped shallots, thyme and garlic and cook until tender, 3 to 5 minutes. Deglaze the pan by adding the broth and then the cognac; scrape the bottom of the pan to release the browned bits. Simmer and reduce the liquid by half, about 10 minutes. While the sauce is reducing, bring a pot of water to a boil. When it comes to a boil, add enough salt to make the water as salty as the sea. Cook the Ravioli according to cooking directions. When the sauce has reduced by half and the past cooked, whisk in the cream and mustard, then add the meat and any accumulated juices back into the pan. Continue to simmer over medium low heat until the meat is heated but not cooked completely through, about 2 to 3 minutes. Add the Ravioli to the pan and gently stir to coat the pasta in the sauce. If the sauce seems too little reduced, add a bit of the pasta cooking water. Stir in chopped herbs, season to taste and serve.

MUSHROOM RAGOûT WITH CHEESE RAVIOLI

Steps:

• Bring a large pot of well-salted water to a boil.
• Heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 tsp. salt, and a few grinds of black pepper. Stir to combine, then spread the mushrooms out in the pan and cook, undisturbed, until well browned on one side, about 3 minutes. Stir and continue to cook until well browned all over and any liquid has evaporated, about 3 minutes. (if the mushrooms are dry and the pan begins to scorch, add a drizzle of oil.) Transfer the mushrooms to a plate.
• Add 1 Tbs. of the remaining oil in the same pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Return the mushrooms and any liquid to the pan. Add the flour, thyme, and pepper flakes, and cook, stirring frequently, for 1 to 2 minutes. Add the wine, and stir until thickened. Add the broth, and simmer until the liquid reduces to a light sauce. Season to taste with salt and pepper.
• Meanwhile, cook the pasta in the boiling water according to package directions until al dente, drain, and add to the skillet with the mushrooms. Stir to coat over low heat. Serve topped with the parsley and cheese.

MUSHROOM RAVIOLI WITH PORK RAGU

Steps:

• Step 1 Preheat your oven to 400 degrees F.
• Step 2 Place cherry tomatoes and garlic cloves on a sheet pan, drizzle with 1 tablespoon olive oil and season with kosher salt and ground black pepper. Roast in the oven for 15 minutes. Remove and set aside garlic cloves to cool. Smash into a paste when cooled.
• Step 3 In a large heavy bottomed pot heat 2 tablespoons of olive oil over medium high heat. Season all sides of pork shoulder with kosher salt and ground black pepper. Brown all sides, 2 minutes per side. Remove to a plate and set aside.
• Step 4 Add carrots and onions to the pot to saute, 2 minutes. Add Italian seasoning, red pepper flake and tomato paste, cook for 30 seconds while stirring. Add the roasted tomatoes and garlic paste to the pot. Deglaze pot with red wine. Simmer for 2 minutes.
• Step 5 Add tomato sauce and chicken stock. Bring to a simmer. Add the pork shoulder back into the pot and cover with a lid. Cook on simmer for 3 hours until fork tender.
• Step 6 Turn heat off and remove the bone and discard. Shred with 2 forks in the sauce. Set aside and cook mushroom ravioli according to package. Thoroughly drain the ravioli and add right into the pot. Gently toss the ravioli in the sauce.
• Step 7 Transfer to a serving bowl and garnish with parsley and grated parmesan. Serve immediately and enjoy!

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

BEEF RAGU WITH RAVIOLI

Steps:

• In a large skillet, over medium heat, cook beef and onion until beef is no longer pink.
• Drain any grease.
• Add tomatoes, beef broth, wine or additional broth, tomato paste, rosemary, sugar, garlic and salt.
• Bring ingredients to a boil.
• Reduce heat.
• Simmer uncovered for about 30 minutes.
• Cook ravioli according to package directions.
• Drain.
• Spread cooked ravioli out on a serving platter.
• Top with Ragu sauce.
• Sprinkle with grated or shaved parmesan cheese, as desired.

BEEF AND MUSHROOM RAGOUT

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI

Steps:

• Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
• Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
• Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
• Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
• While cooking the sauce, bring a large pot of lightly salted water to a boil.
• Add ravioli and cook according to package directions.
• Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
• Spoon ravioli into a serving dish and top with sauce.
• Serve with freshly grated Parmesan cheese and enjoy!

MUSHROOM RAGU

Steps:

• Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.
• Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

RAVIOLI WITH MUSHROOM CREAM SAUCE

Steps:

• Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
• In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
• Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
• Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
• Gently stir in ravioli.
• If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

BEEF AND MUSHROOM RAGU

Steps:

• Preheat your oven to 160oc/320 Fahrenheit/gas 3
• Heat the oil in a lidded casserole dish or dutch oven over medium to high heat.
• Season the beef with salt and pepper then add to the pan and brown on all sides.
• Add the onions and cook until they start to soften - keep stirring and be careful to not let anything burn or stick to the bottom of the pan.
• Add the garlic, carrots and celery and cook for another 2-3 minutes before you stir in the tomato paste and oregano.
• Add the bay leaves then pour over the wine. Let it simmer and bubble slightly for 5 minutes.
• Pour in the tin of tomatoes and the stock, stir well, bring to the boil then put the lid on and put in the preheated oven.
• Cook for 2.5 to 3 hours, checking and stirring a couple of times. You may need to add a splash of water if the sauce is looking a bit thick.
• Add the mushrooms. If you want a less chunky sauce you can use the back of a wooden spoon or spatula to gently break up the pieces of beef - they should be lovely and soft. Stir well, then cook for another hour.
• Serve with your choice of pasta (rigatoni is my favourite) garnished with some grated cheese and fresh chopped parsley. You could also serve over rice, polenta, mashed potato or with fresh crusty bread.
• This recipe will easily sauce a standard 500g/1lb packet of pasta - just cook to package instructions then toss with the ragu. You can also portion it out and freeze or store in the fridge for up to 2 days. You may need to add a splash of water when reheating - some reserved cooking water from your pasta works best.

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 .

CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)

Steps:

• MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
• SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
• ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
• CHEF TIPS:.
• Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

CHEESE RAVIOLI WITH LAMB MUSHROOM RAGU

Steps:

• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add garlic, mushrooms and lamb; cook about 8 minutes. Add tomatoes, broth, thyme, salt, pepper and cinnamon. Reduce heat; simmer 10 minutes.
• Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
• Add pasta to mushroom and lamb mixture. Toss well and cook 2 minutes, until warm. If sauce is too thick, add a small amount of pasta water. Spoon into serving bowls and sprinkle with cheese, if using.

RAVIOLI WITH MEAT SAUCE

Steps:

• Heat up a large cooking pan over medium heat.
• Add oil, diced onions and mushrooms, saute until onions are transparent.
• Add crushed tomatoes, tomato puree and pressed garlic. Stir well.
• Add ground beef, breaking it up as much as possible. Add salt and pepper and lower the heat to medium low. Cover the pan with a lid and cook until meat starts to brown. Mix well, breaking up all the chunks of meat with a wooden spoon.
• Add thyme, red pepper flakes and nutmeg, stir well and cover back up. Cook, stirring occasionally, for 15-10 minutes.
• Stir in basil and taste to check if you need more salt and pepper. Cover and cook for a few more minutes.
• Serve over cooked ravioli or other pasta of choice.