Homemade Cheese Ravioli with Bolognese Sauce
Homemade Cheese Ravioli with Bolognese Sauce is one of our favorite pasta dinners. I start this dish by making my rich and delicious Bolognese Sauce. My recipe makes a lot. So, I always have some tucked away in my freezer. Then, I make my homemade ricotta and Parmesan ravioli. We like this dish for several reasons. First of all, I like that both the Bolognese and ravioli can be made ahead of time. Then, I just reheat both in the microwave. Secondly, I really like that this is all homemade. And, so much better than their processed counterparts. And, finally, we all love the rich Bolognese and delectable ravioli.
The Equipment I Used
- A Food Scale- For perfect ravioli results be sure to weigh your flour.
- A Ravioli Form- You’ll need this to form the ravioli.
- A Rolling Pin- Use this to roll out your dough.
The Ingredients Needed for Homemade Cheese Ravioli with Bolognese Sauce
- Flour- Use all purpose flour for the ravioli. I like King Arthur brand.
- Ricotta Cheese- I recommend fresh ricotta cheese, if you can find it. For sure, though, use whole milk ricotta.
- Parmesan Cheese- A good imported Parmesan cheese is called for here.
- Beef- I like to use ground chuck for the Bolognese, because it’s nice and rich.
- Tomatoes- Use a good quality canned tomato. I like the Muir Glen brand.
- Oil-You should use extra virgin olive oil. I like the California Olive Ranch brand.
- Bacon- Use a good quality bacon. I like the Niman Ranch brand.
- Wine- You’ll need a good quality Cabernet Sauvignon.
- Chicken Stock- I always use my homemade stock the recipe is below.
- Milk- Be sure to use whole milk.
How I Made my Pasta
- First, I made my Bolognese Sauce. Keep an eye on it so that it doesn’t burn.
- Next, I made the ravioli. Be sure to let your dough rest. This makes it easier to work with.
- Finally, I topped the sauce with the ravioli. And, remember, this recipe makes enough sauce for a few meals.
If you like meat sauce, you need to try this rich and delicious Homemade Cheese Ravioli with Bolognese Sauce.
Homemade Cheese Ravioli
Homemade ravioli dough pressed into a ravioli form, filled with a ricotta and Parmesan filling.
Equipment
- a ravioli form
- a rolling pin
Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour (240g)
- ½ tsp. salt
- 2 tbsp. melted chicken fat or vegetable oil
- 2 large egg yolks
- 1 large egg
- ½ cup whole milk
For the Ravioli Filling:
- 1 cup fresh ricotta cheese
- 1 large egg
- ¾ cup Parmesan cheese, grated
Instructions
- Begin by making the Ravioli Dough: In a large bowl, whisk together the flour and salt. In a second smaller bowl, mix together the chicken fat or oil, yolks, egg and milk. Stir these liquids into the flour with a fork. Then, knead it on a floured board for 12 minutes. Wrap the dough in plastic wrap and let it rest for one hour.
- Next, make the Ravioli Filling: Just mix all the ingredients together in a bowl.
- Cut the dough in thirds. Roll out the first third of the dough on a floured board until it's an ⅛ of an inch thick, into somewhat of a rectangular shape. Flour your ravioli form. Drape the dough loosely over the form. Use your finger to press the dough lightly into each cavity. Fill each cavity with about a teaspoon of cheese filling. Fold more dough on top of the filling. Dust the dough with flour and use the rolling pin to seal the edges. Invert the form to release the ravioli. Cut away any dough scraps. Repeat with the other two thirds of the dough. Place the ravioli on a flour dusted sheet pan. Cover loosely with plastic.
- Bring a large pot of water to a gentle boil, and add a teaspoon of kosher salt. Cook six ravioli at a time for about five minutes, or until they float to the top. Drain well and repeat with the rest of the ravioli.
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Easy Homemade Bolognese Sauce
A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables.
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup each chopped bacon and onions
- ¾ cup each diced carrots and celery
- 2 tbsp. minced garlic
- 1½ pounds ground chuck meat
- ¼ cup tomato paste
- 1½ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 cup Cabernet Sauvignon or other red wine
- 2 cups chicken stock
- 1 cup whole milk
- 28 ounces canned crushed tomatoes
- ¾ cup Parmesan cheese rinds
- ½ tsp. crushed red pepper flakes
- 2 bay leaves
- ¼ tsp. nutmeg
- 2 tbsp. fresh thyme leaves
Instructions
- Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
- Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
- Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
- Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
- To serve with pasta, just stir about a quarter of the sauce into a pound of cooked pasta. Add extra Parmesan and fresh basil and serve. Freeze the rest of the sauce in three separate containers. Use for three more dinners.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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