Ravioli, Pancetta & Prime Beef Bolognese with Spinach & Mushrooms
Craft

Ravioli, Pancetta & Prime Beef Bolognese

with Spinach & Mushrooms

35 MIN
+$6.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For this comforting dish, you'll make an Italian-style meat sauce (or bolognese, in reference to the city of Bologna where it originated) with earthy mushrooms, rich pancetta, and sweet tomatoes. To finish, you'll fold in tender ravioli filled with five types of cheese: ricotta, mozzarella, asiago, provolone, and parmesan.

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  • Nutrition
    PER SERVING
  • Calories
    1350 Cals (est.)
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fresh
ingredients
Ravioli, Pancetta & Prime Beef Bolognese with Spinach & Mushrooms
Title
  • 12 oz Usda Prime Ground Beef
  • 3 oz Diced Pancetta
  • ¾ lb Five Cheese Ravioli
  • ⅓ cup Mirepoix
  • 4 oz Mushrooms
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Cream
  • 3 oz Baby Spinach
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Tomato Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Place the tomatoes in a bowl; gently break apart with your hands.

Start the bolognese
2 Start the bolognese

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the pancetta, beef, and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the beef apart with a spoon, 7 to 9 minutes, or until browned. Add the tomato paste, mirepoix (carefully, as the liquid may splatter), sliced mushrooms, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the mushrooms are softened and the pancetta and beef are cooked through.

Finish the bolognese
3 Finish the bolognese

Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the sauce is thickened. Turn off the heat.

Cook the ravioli
4 Cook the ravioli

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the ravioli cooking water, drain thoroughly.

Finish the ravioli & serve your dish
5 Finish the ravioli & serve your dish

To the pan of finished bolognese, add the cooked ravioli, spinach, cream (shaking the packet before opening), and half the reserved ravioli cooking water (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished ravioli garnished with the parmesan. Enjoy! 

Tips from Home Chefs

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Ravioli, Pancetta & Prime Beef Bolognese

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Place the tomatoes in a bowl; gently break apart with your hands.

2 Start the bolognese

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the pancetta, beef, and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the beef apart with a spoon, 7 to 9 minutes, or until browned. Add the tomato paste, mirepoix (carefully, as the liquid may splatter), sliced mushrooms, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the mushrooms are softened and the pancetta and beef are cooked through.

Start the bolognese
Finish the bolognese
3 Finish the bolognese

Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the sauce is thickened. Turn off the heat.

4 Cook the ravioli

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the ravioli cooking water, drain thoroughly.

Cook the ravioli
Finish the ravioli & serve your dish
5 Finish the ravioli & serve your dish

To the pan of finished bolognese, add the cooked ravioli, spinach, cream (shaking the packet before opening), and half the reserved ravioli cooking water (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished ravioli garnished with the parmesan. Enjoy! 

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