Ravioli Spotlight: Three Cheese

Bolognese can be prepared days ahead of time and reheated. Once prepared, use or freeze within 7 days.

Ravioli Spotlight: Three Cheese

Total Time2 hours 15 minutes
Prep15 minutes
Cookabout 2 hours
Yield :Feeds 6
Level :Easy
varies

Ingredients

Ground beef, pork, chicken, turkey, lamb, or veal about 1 lb.
Medium onion, diced
3 medium carrots, peeled and diced
3-4 cloves of garlic, minced
1 cup red wine (preferably Italian)
2 tsp Kosher salt
1/2 tsp ground black pepper
1 26 oz can whole san marzano tomatoes
2 Tbl white sugar
1 Tbl fresh chopped basil or 1 tsp dried basil
1 Tbl fresh chopped oregano or 1 tsp dried oregano.
2 bay leaves
2 tsp tomato paste (optional)
Salt and pepper to taste

In an effort to answer your questions about what to pair ravioli with, we have decided to do a recurring spotlight on each ravioli we offer. Classic Foods would like to give you a few options on serving each ravioli, whether it be a few sauces or maybe some other preparations.  First up, our Three Cheese Ravioli.  Often times our most basic ravioli is also our most popular.  Of course, the easiest pairing is with our Classic Marinara and some Classic Parmesan. For a twist, mix a cup of cream into the marinara for a nice tomato cream sauce.  These ravioli also lend themselves to being battered and fried as an appetizer with the Marinara as well.  If your family craves more protein, a bolognese would be better.  Bolognese is a sauce of tomatoes, red wine, and ground beef.  You can use any ground meat with it, if you’d like to be a little healthier, ground turkey or chicken can be substituted.  Directions are as follows.

Brown ground beef in large sauce pot on medium-high heat (if using ground chicken or turkey, add 2 Tbl EVOO in pan).  Season with salt and pepper.  Once ground beef is browned, remove and set aside, draining some of the fat, but leave some in the pan.  Add onions, carrots, and garlic, saute for about 5-6 minutes until soft.  Add ground beef, and deglaze with red wine.  Reduce the red wine by about half, then add tomatoes, sugar, dried herbs, and bay leaves, and reduce heat to low.  Simmer for an hour and a half,  if you don’t have that much time, you can thicken the sauce with tomato paste if necessary.  If you’re using fresh herbs, I like to add those as you take the sauce off the heat for maximum aroma and flavor. Taste your sauce and add more salt and pepper to your preferred seasoning. Serve with Three Cheese Ravioli topped with grated pecorino romano or parmesan.