Ravioli is a pretty common meal at my house. There are a lot of good quality options at most grocery stores, and there are a ton of different ways, and sauces to pair with them. In this recipe video, I show you how to make a Ravioli Bolognese. Bolognese is a favorite of mine, cooked down for hours with ground meat, tomatoes, and some herbs/spices. When having a meat sauce like this, I prefer to use cheese raviolis, but of course, you can use whatever you like. Make the sauce (which does take some time) in large batches and then freeze it. If you use fresh pasta, which only takes about 5 minutes to cook, and frozen sauce, you can have a great meal in about 15 minutes. Hope you enjoy it as much as I do.
RECIPE FOR RAVIOLI BOLOGNESE
Ingredients for Ravioli Bolognese (for 2 people)
- 1 cup Bolognese Sauce
- 1 16 ounce package cheese ravioli
- 3 – 4 tablespoons grated parmesan cheese
- Olive oil
Recipe Overview and Keys to Success
To make the best Ravioli Bolognese you can, you should try to make sure you to the following:
- I buy ravioli most of the time I make it, and have tested many kinds. Find a good one, that you like – because no sauce is going to make bad ravioli taste good.
- I do highly suggest you make your own sauce. It’s a ton better than anything you can buy, and if you freeze it, you’ll have it ready to go whenever you want.
- Don’t overcook your pasta. Overcooked ravioli turn to mush. And mush tastes bad.
- Once cooked, I like to combine the pasta and sauce in a single pan, and sauté them over the heat to really get the sauce adhered to the pasta. Finish with a splash of fresh olive oil and cheese and you’re good to go.
Making Ravioli Bolognese
- Head over to the Bolognese Sauce page for the full recipe for the sauce. You can make this day of, or of course make a batch, freeze it in serving size bags, and just pull them out as needed.
- Bring a pot of water to the boil and add a few tablespoons of salt
- Stir in the ravioli and follow the directions on the box, BUT start testing the doneness about a minute before the box suggests – to ensure they are not over done.
- Get your Bolognese sauce simmering in a separate pan while the ravioli cooks.
- Once Al dente, drain the ravioli and add them to the sauce
- Toss the two together until everything is well coated. You may need to add a bit more sauce or even a bit of pasta water if it looks too dry
- Turn the heat off, add a about 2 tablespoons of cheese and a few glugs of olive oil, and again toss to combine
- Plate the ravioli’s & garnish with parmesan cheese