Friday, September 3, 2010

Beef Ravioli in Basil Cream Sauce

Hello friends! Julie from Sporadic Cook was so sweet to feature me on her blog today. I'd like to return the shout out by sending you back to her place to check out her mouthwatering pictures and recipes. She almost always posts more then one thing, and each is delicious as the next. Thanks Julie!

A few weeks ago I had a couple of friends over for some homemade ravioli. My friend Angela and I had been talking about making them for weeks, so it was fun to finally see it happen.

Isn't she adorbs!

We wanted to do a beef ravioli in some sort of cream sauce, and I kid you not when I say that we really hit the jackpot with this recipe. The beef ravioli was hearty and flavored perfectly, and was the perfect companion for this INCREDIBLE cream sauce. So rich, infused with tomatoes, mushroom and green chiles, and easy peasy to make. If you're not ready to make your own beef ravioli, then go and buy some and make this sauce. You'll love it!

Beef Ravioli
Found at


1 lb ground beef
1/4 cup seasoned bread crumbs
3 tablespoons Parmesan cheese
2 eggs
1/2 teaspoon oregano
1/2 teaspoon basil
1/8-1/4 cup beef broth
1 tablespoon parsley flakes
1 garlic clove, minced
1/8 cup onion, chopped
1/4 teaspoon pepper

3 cups flour
1/4 teaspoon salt
2 eggs
1/3 cup water

(Check out my ravioli photo tutorial here.)

1. Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.

2. First, brown the beef in a skillet and drain all the fat. Set aside to let cool.

3. In a food processor add the garlic and onion chop very fine.

4. Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.

5. To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.

6. Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so.

7. Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.

8. Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk whisked).

9. To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil. 10 Boil for about 10 to 12 minutes.

Basil Cream Sauce
Found in


2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) cans diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt


Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat


Rebekah said...

you had me at ravioli!! it's one of my favorite things! this looks sssooo good and I can't wait to try it!!!!

Jennifurla said...

I am so impressed, looks wonderful@

Ingrid said...

Looks good and WOW, homemade ravioli? You go!

Happy Friday!

Btw, I read your interview! Good to get to know you better!

Kristen said...

I'm very impressed! Wow!

Cheryl said...

Wow that looks amazing. I have never had beef ravioli or even made it myself! Go girl!

Julie said...

You're killing me with all this homemade ravioli! *dying*

theUngourmet said...

Julie is such a sweetheart and fabulous in the kitchen as well. Her ravioli recipe looks terrific. I've never tried making scratch ravioli. I'd love to try this one!

theUngourmet said...

Oops. I thought this was Julie's recipe. I had to go back a read this again. It's past my bedtime!

MaryMoh said...

Mmm...looks delicious. Love the basil sauce. Wonderful to know you make the ravioli skin yourself. Extra can be used to make noodles :D Hope you have a lovely weekend. MaryMoh at

Shelby said...

I'm impressed!

Debbie said...

Wow...homemade ravioli! They look great. I have never made home made ones so I am very impressed!!!!

Joanne said...

Homemade ravioli is the BEST! How fun to make it with a friend. I always end up covered in flour when I make homemade pasta and it would definitely be awesome to have someone there, all floured up, alongside me.

That basil cream sauce sounds dreamy. OMG good.

Jaime and Jen DISH said...

OMG, I have to try this!!! This looks unreal!!!! When you say dough must be stiff, what does this mean?

teresa said...

hi jaime and jen! the dough will naturally be stiff after you knead all the ingredients together. just be sure to let it sit for at least 30 minutes before handling it, and it's even easier if brought back to room temp if sitting in the fridge.

Barbara Bakes said...

I can't wait to try this it sounds spectacular. I love cooking with friends.

Anonymous said...

One word: YUM! Hope you are having a great weekend!

Reeni said...

I'm so impressed that you made your own ravioli! That totally rocks! And that cream sauce sounds like something special.

Chris said...

Here via The Sporadic Cook.

These beef ravioli look great and the sauce is just enough, not drowning them. Nicely done.

Velva said...

This put me a big smile on my face. What a wonderful ravioli dish.

More awesome, you made it with a friend.

Cathy said...

Yum, that basil cream sauce sounds wonderful on any pasta. I hate to admit it but I've never made ravioli from scratch.

Pam said...

Nice job on the ravioli. The basil cream sauce sounds AMAZING!

Erica said...

Love Angela's apron! Adorable. mmm I have never homemade pasta- its on my list of to dos. Looks fabulous. Pasta is the most comforting meal!!

girlichef said...

Love it! You're totally rockin' the ravioli. mmmmm =)

Kathy said...

This looks soooo good!!! I am so impressed!!!

Natalie said...

Thanks for the tutorial! My friend and I are planning to make some goat-cheese stuffed ravioli soon!

Barbara said...

What a fabulous recipe, Teresa! I love those flavors. I am so impressed you made your own dough, I really would love to try that.

Kris said...

that cream sauce sounds amazing!

Jenn said...

I've been wanting to make ravioli at home for such a long time. I really got to get on the ball with that.

The Blonde Duck said...

That sounds just amazing!

Jessica {The Novice Chef} said...

I'm impressed! It sounds great!