Ravioli al Ragu' Bolognese Recipe
Ravioli al Ragu' Bolognese is a classic Italian dish featuring stuffed pasta filled with cheese and served with a rich meat sauce. The pasta is delicate with a satisfying bite, complemented by a robust sauce made from ground beef and pork, offering deep, savory flavors. Here's how to make this traditional dish at home.
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Ingredients
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For the Ravioli
For the Ragu Bolognese
Method
Making the Ravioli
Make the Cheese Filling
In a bowl, mix the ricotta, mozzarella, parmesan, and a pinch of salt until well combined.
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
Assemble the Ravioli
Place small spoonfuls of the cheese mixture on one sheet, leaving space in between. Brush water around the filling, then cover with another sheet of dough. Press down to seal and cut into squares.
Preparing the Ragu Bolognese
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5-7 minutes.
Brown the Meat
Add the ground beef and pork to the skillet. Cook until browned, breaking it up with a spoon.
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and let it simmer until reduced by half.
Finish the Sauce
Add the crushed tomatoes, milk, salt, pepper, oregano, and basil. Simmer on low heat for about 30 minutes, stirring occasionally.
Cooking the Ravioli
Boil the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes until they float to the top.
Serve
Drain the ravioli and serve topped with the ragu bolognese sauce.
