This delicious Bolognese ravioli recipe by Jamie Oliver is the perfect combination of rich, savory filling and fresh, homemade pasta. It’s a comforting, hearty meal that’s easy to make and packed with flavor. You can easily customize it with simple, everyday ingredients for a satisfying dinner the whole family will love!
Ingredients Needed
Filling:
- 400g (14 oz) higher-welfare minced pork
- 400g (14 oz) higher-welfare minced veal or beef
- Olive oil
- 2 cloves of garlic, peeled and finely chopped
- 2 onions, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 200ml (6.7 fl oz) Chianti Classico
- 2 x 400g (2 x 14 oz) tins of quality plum tomatoes
- 100g (3.5 oz) Parmesan cheese, grated, plus extra to serve
Pasta:
- 1 x Royal pasta dough
- Fine semolina, for dusting
Sauce:
- 4 cloves of garlic, peeled and roughly chopped
- 1–2 fresh red chilies, deseeded and finely chopped
- 3 x 400g (3 x 14 oz) tins of quality plum tomatoes
- A few sprigs of fresh basil
How To Make Bolognese Ravioli Pasta
- Make the filling: Heat a large pan over high heat and add the minced pork and veal or beef with a good splash of olive oil, sea salt, and pepper. Cook for 20 minutes, stirring occasionally, until golden. Meanwhile, peel and finely chop the garlic, onions, carrots, and celery. Once the meat is golden, add the chopped vegetables and cook for 10 minutes. Add the Chianti and cook for a few minutes until it reduces. Pour in the plum tomatoes, breaking them up with a spoon, and add half a tin of water. Bring to the boil, then simmer for 1 hour until the sauce is thick and the meat is tender. Remove from heat, cool slightly, then stir in the Parmesan.
- Prepare the pasta: Roll out the pasta dough to 1mm (1/16 inch) thick, and cut into 7cm (2.8-inch) squares. Place a heaped teaspoon of the cooled Bolognese filling in the center of each square. Brush the edges of the pasta with water, fold over, and seal, pressing out any air. Repeat until all the filling is used. Place the ravioli on a semolina-dusted tray. Freeze any leftover Bolognese for another meal, or make extra ravioli and freeze them.
- Make the sauce: Peel and chop the garlic, and finely chop the chilies. Heat a pan over medium heat, add a splash of olive oil, and fry the garlic and chilies for a few minutes until golden. Add the plum tomatoes and simmer for 10 minutes until thickened. Use a stick blender to blitz the sauce until smooth. Taste and adjust the seasoning.
- Cook the ravioli: Bring a large pan of salted water to a boil. Add the ravioli and cook for 3 minutes, or until tender. Use a slotted spoon to transfer them to the sauce. Gently toss the ravioli in the sauce and simmer for another 2 minutes. Divide the ravioli between warm bowls, sprinkle with baby basil leaves, and serve with extra grated Parmesan.
Recipe Tips
- Seal the ravioli properly: When sealing the edges of the ravioli, press out all the air to avoid them opening up during cooking.
- Cook the filling slowly: Let the filling simmer for a full hour. The longer it cooks, the thicker and more flavorful the sauce will become.
- Don’t skip the semolina dusting: Dusting your ravioli with semolina prevents them from sticking together and helps them keep their shape while cooking.
- Make extra and freeze: If you have leftovers, freeze the ravioli or sauce. You can cook the frozen ravioli directly from the freezer for a quick meal later.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Bolognese ravioli pasta cool to room temperature. Once cooled, place it in an airtight container and refrigerate for 3 days.
- Freeze: Allow the ravioli or sauce to cool before freezing. Store in an airtight container or freezer bag. Frozen ravioli can be kept for up to 2 months. When ready to serve, thaw in the fridge overnight and cook as usual.
- Reheat: Heat the ravioli with a little sauce over medium heat. Gently toss the ravioli in the sauce for 3-5 minutes until warmed.
Nutrition Facts
Serving Size: 1 cup (approximately 100g)
- Calories: 650
- Total Fat: 27g
- Saturated Fat: 8.9g
- Total Carbohydrate: 57.9g
- Dietary Fiber: 4.9g
- Sugars: 12g
- Protein: 41.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Asparagus And Crab Pasta
- Jamie Oliver Prawn And Courgette Pasta
- Jamie Oliver Tomato And Caper Pasta
- Jamie Oliver Pea And Popeye Pesto Pasta
Jamie Oliver Bolognese Ravioli Pasta
Description
This delicious Bolognese ravioli recipe by Jamie Oliver is the perfect combination of rich, savory filling and fresh, homemade pasta. It’s a comforting, hearty meal that’s easy to make and packed with flavor. You can easily customize it with simple, everyday ingredients for a satisfying dinner the whole family will love!
Ingredients
Filling:
Pasta:
Sauce:
Instructions
- Make the filling: Heat a large pan over high heat and add the minced pork and veal or beef with a good splash of olive oil, sea salt, and pepper. Cook for 20 minutes, stirring occasionally, until golden. Meanwhile, peel and finely chop the garlic, onions, carrots, and celery. Once the meat is golden, add the chopped vegetables and cook for 10 minutes. Add the Chianti and cook for a few minutes until it reduces. Pour in the plum tomatoes, breaking them up with a spoon, and add half a tin of water. Bring to the boil, then simmer for 1 hour until the sauce is thick and the meat is tender. Remove from heat, cool slightly, then stir in the Parmesan.
- Prepare the pasta: Roll out the pasta dough to 1mm (1/16 inch) thick, and cut into 7cm (2.8-inch) squares. Place a heaped teaspoon of the cooled Bolognese filling in the center of each square. Brush the edges of the pasta with water, fold over, and seal, pressing out any air. Repeat until all the filling is used. Place the ravioli on a semolina-dusted tray. Freeze any leftover Bolognese for another meal, or make extra ravioli and freeze them.
- Make the sauce: Peel and chop the garlic, and finely chop the chilies. Heat a pan over medium heat, add a splash of olive oil, and fry the garlic and chilies for a few minutes until golden. Add the plum tomatoes and simmer for 10 minutes until thickened. Use a stick blender to blitz the sauce until smooth. Taste and adjust the seasoning.
- Cook the ravioli: Bring a large pan of salted water to a boil. Add the ravioli and cook for 3 minutes, or until tender. Use a slotted spoon to transfer them to the sauce. Gently toss the ravioli in the sauce and simmer for another 2 minutes. Divide the ravioli between warm bowls, sprinkle with baby basil leaves, and serve with extra grated Parmesan.
Notes
- Seal the ravioli properly: When sealing the edges of the ravioli, press out all the air to avoid them opening up during cooking.
- Cook the filling slowly: Let the filling simmer for a full hour. The longer it cooks, the thicker and more flavorful the sauce will become.
- Don’t skip the semolina dusting: Dusting your ravioli with semolina prevents them from sticking together and helps them keep their shape while cooking.
- Make extra and freeze: If you have leftovers, freeze the ravioli or sauce. You can cook the frozen ravioli directly from the freezer for a quick meal later.
Jamie Oliver Bolognese Ravioli Pasta