Meat And Cheese Ravioli: Perfect Pairing Ideas

Cheese ravioli is a delicious, comforting meal that can be enjoyed as a main course or a starter. While ravioli is typically a heavy dish, serving it with meat is not uncommon. If you're looking for a meaty dish to serve with cheese ravioli, there are several options to consider. One option is to prepare a beefy tomato sauce to accompany the ravioli, such as Hunt's Beefy Skillet Ravioli recipe. This recipe combines ground sirloin beef with a tomato sauce and cheese-filled ravioli for a hearty and flavourful dish. Another option is to create a meat-filled ravioli with a simple tomato or cream sauce. For instance, you could make a filling with confit duck legs, cream cheese, lemon zest, and herbs, or go for a classic meat-filled ravioli with a tomato sauce. Alternatively, you could serve the ravioli as a starter, followed by a meat dish as the main course, as is traditional in Italy. Some meat options for the main course could include Florentine-style steak, chicken meatballs, or fried prosciutto.

Beef ravioli with a classic tomato sauce

Ingredients

• Beef ravioli (fresh, frozen, or refrigerated)
• Olive oil
• Garlic
• Canned tomatoes (plum tomatoes are sweeter)
• Basil (fresh)
• Salt and pepper
• Chilli flakes (optional)
• Sugar (optional)
• Parmesan, to serve

Method

• Heat olive oil in a large saucepan. Add garlic and cook until fragrant, being careful not to let the garlic burn.
• Add canned tomatoes, a splash of water, basil, and a pinch of salt and pepper. Bring to a gentle simmer and cook for around 30 minutes, stirring occasionally and breaking up the tomatoes as you go.
• While the sauce is cooking, prepare the ravioli according to the package instructions. Fresh or refrigerated ravioli will take around 5-7 minutes to cook, while frozen ravioli will take 12-15 minutes.
• Once the sauce has finished cooking, stir in a pinch of sugar if the tomatoes are still a little sour.
• Combine the ravioli and sauce, and serve with freshly grated Parmesan cheese.

Tips

• For a more subtle garlic flavour, add the garlic to the oil before turning on the heat and then bring to a low-medium heat.
• For a thicker sauce, use less water.
• This classic tomato sauce pairs well with beef ravioli, as well as spinach and ricotta ravioli.
• For a heartier dish, add ground beef to the sauce before cooking.

Meat-filled ravioli with a tomato or cream sauce

Meat-filled ravioli is a delicious and hearty meal, and pairing it with a tomato or cream sauce can make it even better. Here are some tips and ideas to make your meat-filled ravioli with tomato or cream sauce truly exceptional:

Choosing the Right Meat Filling

Select a meat filling that complements the sauce you plan to use. For a tomato sauce, consider a classic combination like beef or Italian sausage. If you prefer a cream sauce, chicken or turkey could be a good option for a lighter flavour. For a more indulgent option, consider filling your ravioli with confit duck legs, cream cheese, lemon zest, and fresh herbs.

Preparing the Meat Filling

To make the filling, cook your chosen meat thoroughly and shred or ground it, depending on the texture you prefer. Mix in additional ingredients like cream cheese, lemon zest, fresh herbs, and spices to enhance the flavour. Season the filling with salt and pepper to taste.

Making the Tomato or Cream Sauce

For a tomato sauce, opt for a classic Italian tomato sauce (Sugo al Pomodoro) or a tomato cream sauce. You can also add some spice with a tomato sauce infused with red pepper flakes. If you're going for a cream sauce, try a simple creamy white sauce or a more indulgent option like a beef short rib ragu.

Cooking the Ravioli

Cook your ravioli according to the instructions, whether you're making it from scratch or using store-bought. Typically, fresh ravioli is cooked in boiling water for 4-5 minutes, while frozen ravioli may take 8-10 minutes. Ensure the ravioli is tender before serving.

Serving the Dish

Before serving, sprinkle your meat-filled ravioli with grated Parmesan cheese. You can also serve it with a side of garlic bread or bruschetta to complete the meal. Enjoy your delicious, comforting dish!

Chicken meatballs with pesto ricotta ravioli

Ingredients

For the chicken meatballs:

• Ground chicken or turkey
• Ricotta cheese
• Parmesan cheese
• Garlic powder
• Italian seasoning

For the pesto ricotta ravioli:

• Ravioli (preferably ricotta-filled)
• Basil pesto
• Heavy cream or plant-based alternative
• Red pepper flakes
• Pine nuts
• Olive oil
• Salt

Method

• Preheat the oven to 400 degrees Fahrenheit.
• Combine the ground chicken or turkey with ricotta cheese, Parmesan cheese, garlic powder, and Italian seasoning in a mixing bowl.
• Roll the mixture into small meatballs.
• Drizzle olive oil into a shallow baking dish or oven-safe pan to prevent sticking.
• Place the meatballs in the prepared dish and bake for 20-25 minutes, or until golden brown.
• While the meatballs are baking, cook the ravioli according to the package instructions.
• In a separate bowl, combine basil pesto and heavy cream or plant-based alternative.
• Once the ravioli is cooked, drain and add it to the pesto-cream mixture.
• Add a drizzle of olive oil and a little bit of the pasta cooking water to emulsify the sauce.
• Taste and adjust seasoning as needed.
• Sprinkle red pepper flakes and pine nuts on top for added flavour and texture.
• Serve the chicken meatballs with the pesto ricotta ravioli.

Tips and Variations

• You can use ground beef or Italian sausage instead of chicken or turkey.
• For a dairy-free option, try a different meatball recipe that doesn't include ricotta cheese.
• You can use gluten-free breadcrumbs if needed.
• You can add vegetables such as peas, asparagus, broccolini, or spinach to the ravioli.
• For extra protein, add cooked chicken breast pieces to the ravioli.
• Serve with garlic bread or a simple green salad on the side.

Fried prosciutto with pesto ricotta ravioli

Ingredients

• 125 grams (4.5 oz) prosciutto di parma
• 125 grams (1/2 cup) ricotta cheese
• 50 grams (1.8 oz) freshly grated parmigiano reggiano
• Freshly grated nutmeg
• 200 grams (1 1/3 cup) Italian 00 flour
• 50 grams (3 1/2 Tbsp) butter
• Fresh sage (minced and/or whole)
• Salt

Method

• Combine 125 grams (4.5 oz) of prosciutto and 125 grams (1/2 cup) of ricotta cheese in a food processor.
• Process until the mixture is well combined but still has some texture.
• Add 50 grams (1.8 oz) freshly grated parmigiano reggiano and freshly grated nutmeg. Process briefly to incorporate the cheese and nutmeg.
• Make pasta dough with 2 eggs and flour as needed.
• Bring a pot of water to a boil. Meanwhile, melt 50 grams (3 1/2 Tbsp) of butter in a frying pan and add some fresh sage and stir for a minute.
• When the water boils, add salt and the ravioli. Cook them for about 3 minutes, then transfer them to the butter and sage with a strainer.
• Once you’ve transferred all of the ravioli, toss them gently until they are covered all over with butter and sage.
• Serve at once on preheated plates, sprinkled with freshly grated parmigiano reggiano.

Pairing Ideas

• Salads: A green salad like a spring salad with asparagus, cherry tomatoes, sweet peas, radishes, and herbs is a great way to add some freshness to your meal. You can also add some goat or feta cheese to the mix. Another option is an arugula, apple, and pistachio salad in Parmigiano cups.
• Bread: No-knead Italian focaccia bread or fast Italian no-knead ciabatta bread would be delicious accompaniments to the ravioli.
• Appetizers: Try Italian zucchini fritters, hot mascarpone spinach artichoke dip, or easy bruschetta with mozzarella and tomato basil.
• Meat: In Italy, ravioli is often followed by a "secondo piatto", which is a protein-based main course. You could serve grilled beef tri-tip steak or Dad's Secret Meat and Fish Marinade.
• Dessert: For something sweet after your savoury meal, try classic Italian tiramisu or the best authentic Sicilian cannoli.
• Drinks: A full-bodied Italian white wine like a Pinot Grigio from Alto Adige or Verdicchio dei Castelli di Jesi would pair well with this dish.

Beef ragu with mushroom ravioli

Beef and cheese ravioli is a delicious option for a comforting meal. If you're looking to elevate this dish, consider serving it with a side of beef ragu and mushroom ravioli. Here's a detailed recipe and guide to help you create this mouthwatering combination.

Ingredients:

• Extra virgin olive oil
• 1 large yellow onion, chopped
• 2 to 3 carrots, peeled and chopped
• 4 to 5 garlic cloves, minced
• Mushrooms (portabella, baby bella, and shiitake)
• Low-sodium vegetable broth
• Fresh thyme, parsley, and dried oregano
• Dry red wine
• 1 15-ounce can of tomato sauce
• Chopped hazelnuts (optional)

Instructions:

Start by heating some extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and minced garlic, seasoning them with a pinch of kosher salt. Cook this mixture for about 5 minutes, stirring occasionally, until the vegetables soften.

Next, add your choice of mushrooms—portabella, baby bella, and shiitake are great options. Season the mushrooms with salt, and add a drizzle of olive oil and a splash of vegetable broth. Cook this mixture for about 5 minutes to soften the mushrooms. Then, add the herbs: thyme, oregano, and parsley, along with some black pepper.

Pour in the dry red wine, tomato sauce, and the remaining vegetable broth. Bring this mixture to a boil for 5 minutes, then reduce the heat to low and cover the pot. Let it cook for around 20 minutes. After that, uncover and cook for an additional 15 to 20 minutes until the sauce thickens into a chunky ragu.

Finally, taste and adjust the seasoning with salt if needed. You can add some color and texture by stirring in chopped hazelnuts and more fresh parsley. Serve this delicious beef ragu over mushroom ravioli for a hearty and flavourful dish.

Tips and Variations:

• You can use just one type of mushroom if you prefer, such as portabella or baby bella mushrooms, to simplify the recipe.
• If you'd like to avoid using wine, you can substitute it with beef broth or unsweetened red grape juice. Add a teaspoon of white vinegar to provide some acidity to the sauce.
• To make ahead, chop all the vegetables and mushrooms in advance and store them separately in airtight containers or bags in the refrigerator.
• This beef ragu is versatile and can also be served with other types of pasta, polenta, couscous, mashed potatoes, or even rice.

Frequently asked questions