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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 and sweet datterini 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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Fill a large 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.
In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned. Carefully drain off and discard any excess oil. Add the mirepoix (carefully, as the liquid may splatter), sliced mushrooms, tomato paste, 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 beef is cooked through.
Add the vinegar (carefully, as the liquid may splatter). 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); season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the sauce is thickened. Turn off the heat.
Meanwhile, add the ravioli to the pot of boiling water. Cook 2 to 3 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 and return to the pot.
To the pot of cooked ravioli, add the finished bolognese, spinach, cream, worcestershire sauce, and half the reserved ravioli cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the ravioli is coated (if necessary, gradually add the remaining cooking water to ensure the ravioli is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished ravioli garnished with the cheese. Enjoy!
Tips from Home Chefs