Beef Bolognese Fried Ravioli

Chef Brooke Williamson shares these flavorful beef bolognese stuffed ravioli, fried and served with a spicy tomato sauce. Perfect party appetizer!


Beef Bolognese: 

  • 1-1/2 pounds Ground Beef (80% to 85% lean)
  • 2 tablespoons olive oil
  • salt and pepper, to taste 
  • 1 cup chopped yellow onion 
  • 1/2 cup chopped carrots 
  • 1/4 cup finely chopped celery 
  • 3 garlic cloves, minced 
  • 3 ounces Crimini mushrooms, chopped 
  • 3 ounces tomato paste 
  • 1 fresh thyme sprig 
  • 1/2 tablespoon dried Porcini mushroom powder 
  • 1 teaspoon fennel seed 
  • 1/2 cup red wine 
  • 1 tablespoon balsamic Vinegar 
  • 1 tablespoon light brown sugar 
  • 1 tablespoon Colatur anchovy juice 
  • 2 cups beef stock 
  • 1/2 teaspoon shaved truffles 
  • 1/3 cup heavy cream 
  • 1/4 cup fresh basil, chopped


  • 2-1/2 cups Beef bolognese, cooled 
  • 1/2 cup ricotta cheese 
  • salt and pepper, to taste 
  • 1 pound fresh pasta sheets 
  • Neutral oil for frying 
  • 2 cups all-purpose flour 
  • 5 large eggs, beaten
  • 2 cups panko breadcrumbs


  • Fresh grated Parmesan cheese, optional
  • Spicy tomato dipping sauce, optional


  1. Heat heavy bottomed pot or Dutch oven over medium high heat. Coat the bottom of the pot with olive oil; add ground beef. Season with salt and pepper. Cook beef 8 to 10 minutes or until an internal temperature of 160°F, breaking into crumbles, stirring occasionally. Drain; transfer beef to a clean bowl. Reserve. 
  2. Reduce heat to medium; add onion, carrots and celery. Sweat 2 to 3 minutes or until tender. Add minced garlic and cook until fragrant, 1 to 2 minutes. Add the crimini mushrooms and cook just until softened. 
  3. Return beef back to the pot along with tomato paste, thyme, mushroom powder, and fennel seed. Stir to combine; continue to cook over medium heat for 2 to 3 minutes to concentrate the flavors. When mixture is mostly dry, deglaze the pan with red wine and balsamic vinegar, using a spoon to release browned bits from bottom of the pot. Add brown sugar and reduce until most of the liquid has evaporated. Stir in anchovy juice and beef stock. 
  4. Reduce heat to low. Simmer, covered 1 hour, stirring occasionally. Uncover, simmer an additional 20 to 30 minutes or until sauce is reduced and silky. 
  5. Remove from the heat. Add shaved truffles, heavy cream and fresh basil, stir to combine. Season to taste.
  6. For ravioli, combine cooled beef bolognese and ricotta cheese in a medium bowl. Season to taste. Place fresh pasta sheet over a ravioli press. Fill each ravioli well with a scant tablespoon of beef bolognese filling. Top with a second sheet of pasta; use a rolling pin to press the pasta sheets together and crimp edges of ravioli. Repeat with remaining pasta sheets and filling. 
  7. Place a straight edged cast iron skillet over medium heat; add about 2-inches of oil to bottom of the pan and heat to 350°F. Meanwhile, place flour in a shallow dish. Place eggs in a second shallow dish and breadcrumbs in a third shallow dish. Coat ravioli in flour, then eggs, then into breadcrumbs to coat all sides.
  8. Fry ravioli in batches, until golden brown. Remove from oil; drain on paper towels. Sprinkle with salt immediately after removing from oil. Repeat with remaining ravioli, adjusting oil temperature as needed. 
  9. Top fried ravioli with Parmesan cheese and serve with spicy tomato dipping sauce, if desired.


Nutrition information per serving, 6 servings: 832 Calories; 30.0 g Total Fat (9.2 g Saturated Fat; 0.4 g Trans Fat; 7.4 g Polyunsaturated Fat; 8.5 g Monounsaturated Fat); 313.0 mg Cholesterol; 595 mg Sodium; 88 g Total Carbohydrate; 0.5 g Dietary Fiber; 8.0 g Total Sugars; 2.3 g Added Sugars; 50.0 g Protein; 158.0 mg Calcium; 5.7 mg Iron; 1125.0 mg Potassium; 1.8 mcg Vitamin D; 0.7 mg Riboflavin; 9.4 mg Niacin; 0.7 mg Vitamin B6; 3.3 mcg Vitamin B12; 445.0 mg Phosphorus; 7.9 mg Zinc; 50.4 mcg Selenium; 240.6 mg Choline

Chef Brooke Williamson