Beef Ravioli

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Baked Beef Ravioli With Tomato Basil Sauce & Mozzarella

Ingredients (4 servings):

  • 2 tablespoons extra virgin olive oil
  • 1 large celery rib, chopped
  • 1 large garlic clove, chopped
  • 1 large shallot, chopped
  • 1 small carrot, peeled and chopped
  • ½ medium onion, chopped
  • 3 tablespoons tomato paste
  • 1 can (28 ounces) whole peeled tomatoes, preferably San Marzano tomatoes, crushed in their juice
  • 12 large fresh basil leaves, divided
  • ½ teaspoon salt
  • 1 package (18 ounces) Louisa frozen beef ravioli
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions:

  • Preheat oven to 400°F. In large skillet, heat oil over medium heat. Add celery, garlic, shallot, carrot and onion and cook 5 minutes until tender, stirring occasionally. Add tomato paste and cook 1 minute, stirring. Add tomatoes with their juice, 6 basil leaves and salt; heat to boiling.
  • Spread 2 cups sauce in bottom of 13- by 9-inch glass, ceramic or metal baking dish. Spread frozen ravioli evenly over sauce; pour remaining sauce over ravioli.
  • Cover dish tightly with aluminum foil. Bake 30 minutes. Remove foil. Sprinkle cheeses evenly over ravioli. Bake, uncovered, 5 minutes or until top turns golden brown. Tear remaining 6 basil leaves over ravioli to serve.

Beef Ravioli Alfredo with Mushrooms

Ingredients (4 servings):

  • 1 package Louisa Beef Ravioli
  • 1 oz butter
  • 8 oz baby bella mushrooms, sliced
  • 1 cup heavy whipping cream
  • ½ cup parmesan cheese, grated
  • ¼ cup fresh parsley, minced
  • 1 tsp salt
  • 1 tsp garlic, minced
  • ½ tsp ground black pepper

Directions:

  • Bring 4 quarts of water to a boil.
  • Meanwhile, in a large skillet, sauté mushrooms and garlic with butter until soft.
  • Add cream and bring to a very low simmer, season with salt and pepper.
  • Blanch ravioli for 5 minutes on medium heat, drain and gently toss ravioli in the sauce with parmesan cheese and parsley.

Beef Ravioli with Butter Sauce

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen pasta
  • 6 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • ½ teaspoon freshly ground black pepper
  • chopped fresh herbs such as chives, basil, rosemary, thyme and mint (optional)

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In same saucepot, melt butter over medium heat. Remove saucepot from heat. Add pasta and gently fold in cheese and pepper. Sprinkle with herbs, if using.