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Restaurants›Le Boeuf French-Italian Restaurant & Wine›Ravioli Meat Ragout Recipe

Ravioli Meat Ragout Recipe

Name: Le Boeuf French-Italian Restaurant & Wines Ravioli Meat Ragout Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Ingredients: 12 pieces fresh or store-bought beef & pork ravioli (or 5-cheese ravioli if preferred); 1 tsp salt for boiling water; 1 tbs olive oil (for tossing cooked ravioli); 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup carrot, finely diced; 1 cup celery stalks, finely diced; 4 cloves garlic, minced; 8 oz ground beef (80/20); 6 oz ground pork; 2 tbs tomato paste; 120 ml dry red wine; 400 g crushed tomatoes (canned, 5-tomato style: blend of plum, San Marzano, roma, cherry, and heirloom — or good quality crushed tomatoes); 250 ml beef or veal stock; 1 piece bay leaf; 2 sprigs fresh thyme sprigs; 1 sprig fresh rosemary, tied; 1 tsp sugar (to balance acidity); 1 tsp salt; 1 tsp black pepper, freshly ground; 30 ml heavy cream (optional, to finish for silkier sauce); 1 tbs grated Parmesan or Pecorino Romano (for serving); 6 leaves fresh basil leaves, chiffonade; 1 tsp extra virgin olive oil (finish); 10 g microgreens or parsley (optional)

Inspired by Le Boeuf French-Italian Restaurant & Wine

Time1h

Serves2

5 Tomato Ravioli Sauce Meat in a Rich, Flavorful French Style

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Ingredients

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Ravioli

12 pieces fresh or store-bought beef & pork ravioli (or 5-cheese ravioli if preferred)

1 tsp salt for boiling water

1 tbs olive oil (for tossing cooked ravioli)

Meat Ragout (French-style, tomato-forward)

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup carrot, finely diced

1 cup celery stalks, finely diced

4 cloves Garlic, minced

8 oz ground beef (80/20)

6 oz ground pork

2 tbs tomato paste

1/2 cup (120 ml) dry red wine

14 1/8 oz (400 g) crushed tomatoes (canned, 5-tomato style: blend of plum, San Marzano, roma, cherry, and heirloom — or good quality crushed tomatoes)

1.06 cup (250 ml) beef or veal stock

1 piece bay leaf

2 sprigs fresh thyme sprigs

1 sprig fresh rosemary, tied

1 tsp sugar (to balance acidity)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2.03 tbsp (30 ml) heavy cream (optional, to finish for silkier sauce)

1 tbs grated Parmesan or Pecorino Romano (for serving)

Garnish & Finish

6 leaves fresh basil leaves, chiffonade

1 tsp extra virgin olive oil (finish)

1/3 oz (10 g) microgreens or parsley (optional)

Method

Ravioli

Bring a large pot of water to a rolling boil. Add 1 tsp salt.

Add the ravioli in a single layer and cook according to package directions (usually 3–4 minutes for fresh ravioli, 6–8 minutes for frozen). Gently stir once to prevent sticking.

When ravioli float and are tender, remove with a slotted spoon or drain carefully, reserving 120 ml of the pasta cooking water.

Toss cooked ravioli lightly with 1 tbs olive oil to prevent sticking and keep warm while finishing the ragout.

Meat Ragout (French-style, tomato-forward)

Prep

Mince the garlic. Finely dice onion, carrot, and celery so they are similar in size (classic mirepoix). Tie the thyme and rosemary together with kitchen twine if desired for easy removal.

Sweat the vegetables

Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a wide sauté pan or shallow saucepan over medium heat until butter foams. Add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not brown aggressively — you want sweetness, not char.

Add garlic and tomato paste

Add the minced garlic and cook 30 seconds until aromatic. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly — this deepens the tomato flavor.

Brown the meat

Increase heat to medium-high. Add the ground beef and pork, breaking it up with a wooden spoon. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Brown the meat until no longer pink and some fond forms on the pan, about 6–8 minutes. Spoon off any excessive fat, leaving enough to carry flavor.

Deglaze with wine

Pour in 120 ml dry red wine to deglaze, scraping up any browned bits. Let the wine reduce by about half, 2–4 minutes, to concentrate flavor and burn off alcohol.

Add tomatoes and stock

Stir in 400 g crushed tomatoes and 250 ml beef or veal stock. Add the bay leaf and the tied thyme/rosemary. Bring to a gentle simmer.

Simmer slowly

Reduce heat to low so the sauce registers a gentle simmer. Partially cover and simmer for 30–40 minutes, stirring occasionally, until the ragout thickens and flavors meld. If sauce becomes too thick, add reserved pasta water by tablespoonfuls to adjust consistency.

Balance and finish

Remove the bay leaf and herb bundle. Stir in 1 tsp sugar to balance acidity, taste and adjust salt and pepper. If you want a silkier, richer finish (French-style), whisk in 30 ml heavy cream off heat. Simmer 1–2 minutes more. If sauce needs more body, simmer a few additional minutes uncovered.

Assembly & Garnish

Return the cooked ravioli to the pan with the ragout and carefully toss to coat, using reserved pasta water as needed to loosen the sauce and coat each piece evenly (1–3 tbs). Heat together over low for 1 minute so pasta absorbs some sauce.

Plate 6 ravioli per serving (this recipe yields 2 servings). Spoon additional ragout over the top. Finish each plate with 1 tbs grated Parmesan or Pecorino, a drizzle of 1 tsp extra virgin olive oil, a chiffonade of basil leaves, and a sprinkle of microgreens or parsley if using.

Serve immediately while hot.