RAVIOLI MEALS RECIPES

RAVIOLI RECIPES - BBC GOOD FOOD

Ravioli recipes - BBC Good Food image

Make your own fresh ravioli for a classic Italian-style dinner. These pasta parcels can be stuffed with delicious fillings including cheese, veg, herbs and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

Bolognese ravioli | Jamie Oliver pasta recipes image

This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.

Total Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 16

Ingredients

400 g higher-welfare minced pork
400 g higher-welfare minced veal or beef
olive oil
2 cloves of garlic
2 onions
2 carrots
2 sticks of celery
200 ml Chianti Classico
2 x 400 g tins of quality plum tomatoes
100 g Parmesan cheese plus extra to serve
1 x Royal pasta dough
fine semolina
4 cloves of garlic
1-2 fresh red chillies
3 x 400 g tins of quality plum tomatoes
a few sprigs of fresh basil

Steps:

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

Nutrition Facts : Calories 650 calories, FatContent 27.0 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 41.5 g protein, CarbohydrateContent 57.9 g carbohydrate, SugarContent 12.0 g sugar, SodiumContent 1.4 g salt, FiberContent 4.9 g fibre

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AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES

For me, this is both a pleasure to eat and a ritual to embrace – surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Start by making the Royal pasta dough. While it rests, make the filling.
3. Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
4. Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
5. Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
6. Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
7. On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
8. Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
9. Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go – you’ll get about 18 ravioli in total.
10. Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
11. Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
12. Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
13. Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
14. Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.

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Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Lunch
Cuisine Italian
Calories 789 calories per serving

Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

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Ravioli easily transforms from main dish to addicting app with a delicious crunchy coating from Delish.com
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Reviews 3
Total Time 1 hours
Category feed a crowd, appetizers, snack
Cuisine American, Italian

Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat. Place on prepared baking sheet. Freeze until solid, 30 minutes. In a large pot over medium heat, heat 2” oil until shimmering (about 365°). Working in batches, fry ravioli until golden and pasta is cooked through, 3 to 4 minutes, flipping as necessary. Place on a paper towel lined plate and immediately sprinkle with more Parmesan. Serve warm with marinara for dipping. Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat, then dip back in egg mixture. Place on prepared baking sheet. Freeze until solid, 30 minutes. Working in batches, place in basket of air fryer and cook at 400° for 7 minutes. Remove from basket and top with Parmesan. Serve warm with marinara sauce for dipping.

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Cuisine Italian
Calories 300 per serving

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