Beef Ravioli (1/2 Gallon) Recipe
Serves 4 people
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Ingredients
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Ravioli (fresh or store-bought)
Sauce
Finish & Garnish
Pasta Cooking Water
Method
Prepare Sauce
- 1
- 2
Build sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 2 cups crushed tomatoes and 1 cup beef stock, stirring to combine. Bring to a gentle simmer.
- 3
Season and reduce
Add 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon crushed red pepper flakes, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Reduce heat to low and simmer, uncovered, gently, for 12–15 minutes to thicken and concentrate flavors, stirring occasionally.
Cook Ravioli
- 4
Boil water
Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.
- 5
Cook ravioli
Gently add 32 pieces of beef ravioli to the boiling water, stirring once gently to prevent sticking. Cook fresh ravioli 3–4 minutes until they float and are tender; if using frozen ravioli, cook 4–6 minutes per package directions until heated through. Watch closely to avoid overcooking so the pasta doesn't burst.
- 6
Reserve pasta water & drain
Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the ravioli in a colander and gently shake to remove excess water.
Finish & Serve
- 7
Combine ravioli and sauce
Return the drained ravioli to the empty pot over low heat. Add the simmered sauce and the reserved 1/2 cup pasta water a little at a time to reach a silky consistency. Gently toss with 1 tablespoon butter until ravioli are coated and glossy, being careful not to break the pasta.
- 8
Plate and garnish
Divide ravioli among 4 plates (about 8 ravioli per person). Sprinkle each serving with grated parmesan (use the full 1 cup across servings) and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
- 9