Beef & Cheese Ravioli in Creamy Sauce

Ravioli is a beloved pasta dish that has stood the test of time. With its delicious fillings, cultural significance, and versatility, ravioli continues to be a popular choice for people of all ages and backgrounds.

The name ‘ravioli’ is derived from the old Italian word ‘riavvolgere’ (to wrap). Ravioli was traditionally served ‘al brodo’ (in broth) before the introduction of tomatoes from the New World in the 16th century, when tomato-based sauces became popular.

In the past, ravioli was just a fancy way to recycle leftovers, but today you’ll find a variety of elegant fillings ranging from gourmet cheeses, butternut squash, kale & spinach, wild mushrooms, lobster, and chicken. It can be served in a variety of ways, such as boiled, baked, or fried, and can be paired with a wide range of sauces and toppings.

The sauce you choose to serve with your ravioli will depend on the filling of your little pasta pockets. The idea is to pair the right sauce with the filling to create balance. Light, cheesy ravioli pairs well with a rich, meaty sauce, while hearty meat-filled ravioli works better with something creamy or mild. This keeps the dish balanced so it’s not too heavy or uninteresting.

This casserole pairs cheese ravioli with a creamy beef parmesan sauce making a nice flavorful meal.

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Beef & Cheese Ravioli in Creamy Sauce

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Course

Main Dish

Cuisine

Canadian

Keyword

beef & smoked mozzarella tortellini in creamy sauce

Servings

MetricUS Imperial

Ingredients

Beef & Ravioli

• 454 gm lean ground beef/pork combo
• 250 gm fresh or frozen cheese ravioli
• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• salt & pepper to taste

Creamy Sauce

• 1 cup milk
• 112 gm cream cheese, preferably fat free
• 46 gm Parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 cup low sodium chicken broth
• parsley for garnish

Course Main Dish Cuisine Canadian Keyword beef & smoked mozzarella tortellini in creamy sauce Servings MetricUS Imperial Ingredients Beef & Ravioli 454 gm lean ground beef/pork combo 250 gm fresh or frozen cheese ravioli 1 Tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 tsp dried oregano 1/2 tsp dried basil salt & pepper to taste Creamy Sauce 1 cup milk 112 gm cream cheese, preferably fat free 46 gm Parmesan cheese, grated 1 tsp garlic powder 1 tsp onion powder 1/2 tsp black pepper 1 cup low sodium chicken broth parsley for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Beef & Ravioli

1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it up into small pieces with a spoon. Cook until beef is browned, about 5-7 minutes. Drain any excess fat. Add the onion & garlic, cooking for an additional 2-3 minutes until softened & fragrant. Stir in oregano, basil & salt & pepper to taste. Set aside.
2. While the beef cooks, bring a pot of water to a boil. Add ravioli & cook according to package directions, typically 3-5 minutes. Drain the ravioli, reserving about a cup of pasta water for the sauce. Set aside.

Sauce

1. In the same skillet you cooked the beef, reduce the heat to medium-low & add the milk, cream cheese & chicken broth. Stir continuously until the cream cheese is fully incorporated into the sauce, creating a creamy base. Add the parmesan cheese, garlic & onion powder & pepper. Stir until the sauce is smooth & slightly thickened, about 2-3 minutes.

Assembly

1. Add the cooked ravioli & beef mixture to the skillet with the creamy sauce. Stir gently to combine, ensuring the ravioli is coated with the sauce. If the sauce seems to thick, add a small amount of the reserved pasta water to thin it to your desired consistency. Cook for an additional 2-3 minutes to heat everything through.
2. Serve hot. Garnish with a sprinkle of fresh parsley & additional parmesan cheese if desired.