Homemade Ravioli Bolognese
Prep Time | Total Time
10 min. | 1 hour
[ Ingredients ]
Wonton Wrappers (Kroger)
[ Bolognese Filling Ingredients]
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 1/2 stalks celery, chopped
- 2 large garlic cloves, minced
- 1 tsp. Salt
- 1/2 lb ground beef
- 1/2 lb ground pork
- 4 tbsp. Tomato paste
- 1/2 cup dry white wine
- 1/4 tsp. Italian seasoning
- 1/4 tsp. Nutmeg
- 4 tbsp. Water
- 2 tbsp. Heavy cream
- 1 cup shredded Parmesan cheese
[ Pasta Sauce ]
- 1 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- 1 cup marinara ( I used vodka sauce as well )
- Reserved pasta water
[ Instructions/Filling ]
- Heat a medium Dutch oven to a medium heat. Add olive oil. Add onion, carrots, celery, garlic and salt. Saute for 3-4 minutes until softened. Add ground beef and pork. Use a wooden spoon to break the meat up, brown until cooked through.
- Add tomato paste. Cook 1 minute. Add wine. Cook until reduced by half and then add Italian seasoning, nutmeg, water and heavy cream. Simmer until thick and almost all of the liquid has evaporated, about 3-4 minutes. Turn the heat off and transfer to bottom of food processor. Cool completely. Once mixture has cooled completely, add cheese and process in the food processor until completely ground. Season with salt and pepper.
- Flour a surface and lay out wonton wrappers. Note you will need (2) to form one ravioli. Whisk one egg in small bowl for sealing.
- Spoon 1 teaspoon of filling in the center of each wonton wrapper. Use finger or brush and wash all four sides with egg wash. Place another wonton wrapper on top and use the end of a fork to crimp all edges. Keep wontons floured or they will stick to each other causing the pasta to rip when boiling.
- Bring a large pot of water seasoned with a splash of olive oil and a generous portion of salt. The olive oil will keep your pasta from sticking together and the salt will season your water which you’ll later use in your sauce. On a side burner add a heaping spoonful of marinara and vodka sauce to a large skillet on medium to low heat. You will transfer pasta as it becomes ready.
- When you’ve reached a rolling boil begin to drop several wontons in. I do about 5 at one time. When they are ready they will float to the top, usually about 3-4 minutes.
- Immediately transfer to heated skillet with sauce. As you add more ravioli spoon more sauce. I typically add a splash of cream as well as a few spoonfuls of pasta water. Top with shredded Parmesan cheese and fresh parsley.
[ Prep ]
Chop: Carrots, celery, onions and garlic
Cut and food process meat: Pork and beef
Whisk eggs in a separate bowl
Place wonton wraps out on flour covered parchment paper. Spread butter on wraps and add meat and veggie mix unless your a vegetarian then don’t add meat 🙂 Top wonton and meat/veggie mix with another wonton wrap like a sandwich.
Use fork to form and seal ravioli shape. Cover with a dash of flour.
Boil water until rolling bubbles and place three to four rav’s in the pot–3-4 minutes.
[ KEEP GOING ]
In a separate pan heat pasta sauce–can be store bought or homemade (up to you).
Start placing cooked rav’s into pasta sauce and keep em’ coming!
Garnish with herbs, salt, pepper, WHATEVER.
Recipe cred goes to my friend Lexi–thanks for sharing! Now start your own blog lady ❤