This is the kind if ‘stick to your ribs’ kinda comfort food. It’s really filling, really hearty and incredibly delicious! Follow me…
Beef Ragu
For the filling, we’re going to make a rich and tender beef ragu. It’s the kind of thing you’d typically serve with pappardelle, but here we’re baking it underneath some cheesy ravioli (more on that in just a sec).
What kind of beef should I use?
You’ll want to use a cut that’s suitable for slow cooking i.e. beef chuck. You’re looking for a cut that’s marbled with fat as this will give you maximum tenderness. You’ll find cuts of beef that are suitable for slow cooking in most supermarkets.
Preparing the beef
To prep the beef I typically pat it dry. This not only makes it easier to handle, but it will also help the beef form a crust when you fry it. From there, you’ll want to slice it into even-sized chunks and heavily season it. Some recipes will skip the frying, but I find the extra bit of flavour it develops is always worth the extra 5 minutes!
Simmering the beef
We’ll very gently simmer the beef in the sauce on the stove. I do this mostly with the lid on, but then remove it towards the end to help reduce and thicken the sauce. Process shots: prepare and fry beef (photos 1&2), fry onion, carrot, celery, garlic (photos 3&4), stir in tomato puree and red wine (photo 5), add passata, beef stock, bay leaves, rosemary, thyme, parmesan rind, beef + resting juices (photo 6).
Shredded Beef Ragu
Once you’ve simmered the beef you can then remove and shred it. Don’t over-shred in the first instance or it’ll turn mushy. From there, it goes back in the sauce and we can crack on with the ravioli section.
How do I know when the beef is cooked?
You can easily test it by using two forks to gently pull it apart. It should fall apart fairly easily, although it will continue cooking in the oven for a little longer. The sauce should also be fairly thick, but still just about cover the beef. Process shots: simmer beef (photo 1), add beef to baking dish (photo 2), shred (photo 3), add back to sauce (photo 4).
Bechamel Sauce
Alongside the ravioli, we’re going to whip up a bechamel sauce to go on top. This is made up of 4 components:
Butter & Flour – to create a roux to thicken the sauce. Milk – the base of the sauce (I use semi-skimmed). Seasoning – I love adding ground nutmeg, alongside salt and white pepper. Parmesan – how could we not?!
Process shots: melt butter and stir in flour (photo 1), whisk in milk (photo 2), add seasoning and simmer (photo 3), stir in parmesan (photo 4).
Ravioli Bake
Okay, here’s where the fun begins. The bottom layer is the beef ragu, then you’ll want to top it with a layer of ravioli. From there you can go in with a layer of bechamel and another layer of ravioli. You’ll want to finish with more bechamel and a good helping of parmesan. It won’t take long in the oven – 20 minutes or so works a charm! I don’t recommend covering it because you lose out on the gorgeous crispy topping.
What kind of ravioli should I use?
You can experiment with your favourite fillings! I’d steer away from meat/beef ragu fillings as that’s what is underneath. Some form of cheese ravioli is always a safe bet. I also like aubergine parmigiana filling! Process shots: add ragu to baking dish (photo 1), add ravioli (photo 2), add bechamel and more ravioli (photo 3), add bechamel and parmesan then bake (photo 4).
Do I have to cook the ravioli?
Nope! It soaks in enough sauce as it bakes to come out perfectly al dente.
Can I prep this ahead of time?
I typically make the ragu and let it completely cool in the dish, then cover and store it in the fridge. I then bring it close to room temp and carry on with the rest of the recipe the day after.
How do I store leftovers?
Any leftovers just tightly store in the fridge for 3-4 days and nuke in the microwave until piping hot again.
Serving Beef Ragu Ravioli Bake
You’ll want to let it rest for 5 or so minutes before digging in, just to allow the ravioli to finish sucking in the sauce (and for the bubbling to stop so you don’t lose the roof of your mouth!). From there I highly recommend serving with some Garlic Bread as there will be plenty of ragu. Alrighty, let’s tuck into the full recipe for this beef ragu ravioli bake shall we?!
How to make Beef Ragu and Ravioli Bake (Full Recipe & Video)
