Ravioli & Prime Beef Bolognese with Spinach & Mushrooms
Craft

Ravioli & Prime Beef Bolognese

with Spinach & Mushrooms

35 MIN
+$6.99/serving 4 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 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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  • Nutrition
    PER SERVING
  • Calories
    1140 Cals (est.)
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fresh
ingredients
Ravioli & Prime Beef Bolognese with Spinach & Mushrooms
Title
  • 24 oz Usda Prime Ground Beef
  • 1½ lbs Five Cheese Ravioli
  • ⅔ cup Mirepoix
  • 1 14-Oz Can Whole Datterini Tomatoes
  • ½ lb Mushrooms
  • ½ cup Cream
  • 5 oz Baby Spinach
  • ½ cup Grated Parmesan Cheese
  • 2 Tbsps Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Tomato Paste
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

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.  

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 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.

Finish the bolognese
3 Finish the bolognese

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.

Cook the ravioli
4 Cook the ravioli

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.

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

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

Ravioli & Prime Beef Bolognese

Prepare the ingredients
1 Prepare the ingredients

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.  

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 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.

Start the bolognese
Finish the bolognese
3 Finish the bolognese

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.

4 Cook the ravioli

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.

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

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! 

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