Indulge in the rich, comforting flavors of homemade Bolognese ravioli, a dish that elevates pasta night to a culinary masterpiece. This recipe combines the hearty, slow-simmered depths of classic Bolognese sauce with the delicate, melt-in-your-mouth texture of ricotta-filled ravioli. Forget store-bought; creating your own pasta from scratch is surprisingly rewarding, allowing you to control the ingredients and achieve a perfectly tailored dining experience. The luscious Bolognese filling, infused with fragrant herbs and savory meat, is perfectly complemented by a vibrant wild mushroom ragu, adding layers of earthy complexity to each bite.
This recipe takes you on a journey from making the pasta dough to assembling and cooking the ravioli, culminating in a dish that will impress even the most discerning palates. Ready to experience the satisfaction of crafting a truly exceptional meal? Let's dive into the step-by-step process of making these exquisite Bolognese and Ricotta Ravioli with Wild Mushroom Ragu.
Tools Needed
- Saute pan
- Pot
- Stopwatch
Ingredients
- House-made Ravioli (frozen)
- Five Pork Bolognese
- Ricotta Cheese
- Wild Mushroom Red Bell Pepper Ragu
- House-made Baguette
- Garlic Butter
- Shaved Parmesan Cheese
- Basil
- Sea Salt
- House Salad
Step-by-Step Instructions
Step 1. Prepare the Pasta and Sauce
- Boil a gallon and a half of water. Add enough sea salt to make it taste like the ocean. This helps the pasta absorb the saltiness, enhancing the flavor.
- In a saute pan over medium-high heat, add your ragu and bring it to a simmer.
Step 2. Cook the Ravioli
- Once the water is boiling and the ragu is simmering, add the frozen ravioli to the boiling water. Cook for exactly two minutes to par-cook them. Avoid overcooking to prevent them from bursting.
- After two minutes, strain the ravioli and add them to the simmering ragu sauce.
- Toss the ravioli in the sauce and let it simmer for another minute.
Step 3. Prepare the Garnish
- Prepare the garlic bread by toasting it in the oven for about five minutes until golden brown.
Step 4. Serve the Dish
- Serve the ravioli with the ragu, garlic bread, shaved parmesan, basil, and a fresh house salad.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Keep the ravioli frozen until you're ready to cook them.
- Ensure the ragu is simmering before adding the ravioli to the water.
Nutrition
- N/A
FAQs
1. Can I use store-bought pasta dough instead of making my own?
While making your own pasta enhances the flavor and experience, you can absolutely use high-quality store-bought pasta sheets. Just be sure to choose a fresh, wide pasta sheet suitable for ravioli.
2. How far in advance can I make the Bolognese sauce and the ravioli filling?
The Bolognese sauce tastes even better the next day! Make it a day or two ahead. The ricotta filling can also be made a day in advance and stored in the refrigerator.
3. Can I freeze the leftover ravioli?
Yes! Cook the ravioli according to the instructions, then let them cool completely. Place them in a single layer on a baking sheet, freeze, and then transfer them to a freezer bag for long-term storage.
With its rich Bolognese filling, delicate ricotta heart, and earthy mushroom ragu, this homemade ravioli dish is a true culinary triumph. The effort invested in creating this masterpiece is undeniably rewarded with a dining experience that's both satisfying and unforgettable. So gather your ingredients, embrace the process, and savor the delicious fruits of your labor!