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July 24, 2020
My celebration of National Pasta Month continues with these beef ravioli with creamy tomato sauce and ricotta!
It’s been a rough few days since I’ve been feeling under the weather! Although even being sick hasn’t prevented me from appreciating all the beautiful fall colors out there! We headed to the Michigan football game on Saturday (where we kicked Illinois bootay, Go Blue!) and the trees were all shades of beautiful red, yellow and orange. I just can’t get enough of it! And the pumpkin spice lattes. Definitely was ready for those!
Today I’m sharing another gorgeous pasta recipe! This beef ravioli recipe is one of my favorites. It is nice and hearty for the fall and winter, and it stores very easily in the refrigerator for simple weeknight meals. The ravioli are filled with ground beef mixed with carrots, and my secret ingredient: cocoa powder! It makes the filling so luxurious and rich. The sauce here is a tomato sauce made creamy with the addition of mascarpone. Then I topped the whole dish with fresh parsley and super fresh ricotta cheese: my new favorite thing!
To make these freezer friendly, place extra ravioli on a sheet tray in the freezer (make sure they are not touching or overlapping). Once frozen, remove them to a freezer bag. The sauce can be placed in a tupperware container and placed directly into the freezer. To reheat, defrost sauce on the countertop for an hour or place in the microwave. Then heat in a sauce pot until warmed through. Cook ravioli as below (add 1-2 minutes). Enjoy!
Now it’s your turn: what is your favorite fall or winter ravioli recipe? Share with me by commenting below! And be sure to join the mailing list below too, don’t miss any more pasta recipes this month!
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Hello and welcome to The Charming Detroiter! I'm Sarah, a suburban wife, expectant mother, and physician from Metro Detroit who loves cooking, fashion, travel and home decor! Most of all, I love organizing it all, and I'm glad you're here so that I can help you too! To learn more, click here!
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