Cheese Ravioli with Bolognese and Parmigiano – Pastosa Ravioli
Savor a quick yet flavorful Bolognese sauce with Pastosa Marinara for your ravioli. Perfect on weeknights, with options to adjust sauciness and store leftovers easily.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Pot
- Colander
- Slotted spoon
- Plate
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- ¼ cup (2 ounces) pancetta or thick-cut bacon, cubed
- ½ pound ground beef
- ½ pound ground pork
- 1 pint Pastosa Marinara Sauce
- ½ cup dry wine, optional
- Salt
- freshly ground black pepper
- ¼ cup heavy cream
- Two 12-count boxes Pastosa Large Round Cheese Ravioli
- Freshly grated Parmigiano Reggiano cheese, for topping
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