Cheese Ravioli with Bolognese and Parmigiano

Our hearty Bolognese sauce, which originated in Bologna, Italy, starts with a soffritto, an aromatic combination of onion, carrot and celery. Of course, as with most pasta sauces, infinite variations exist. For this recipe, instead of the traditional method of cooking the sauce for hours, we’re making a satisfyingly simple, flavor-packed version enriched with a bit of cream that you can quickly cook up even on a weeknight. The secret? Our rich, slow-simmered Pastosa Marinara Sauce. If you prefer your ravioli extra saucy, just stir in more marinara or chicken broth. If you happen to have any leftover Bolognese sauce, it can be refrigerated for up to 3 days and frozen up to 1 month.

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

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 and freshly ground black pepper
¼ cup heavy cream
Two 12-count boxes Pastosa Large Round Cheese Ravioli
Freshly grated Parmigiano Reggiano cheese, for topping

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery and pancetta; cook over medium heat, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes. Transfer to a large bowl. Add the beef and pork; cook, breaking up the meat with a wooden spoon, until browned; drain if necessary. Stir in the cooked vegetables, marinara sauce and wine, if using. Season with salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer, covered and stirring occasionally, until thickened, about 30 minutes. Stir in the heavy cream and cook until heated through.
2. Meanwhile, bring a large pot of generously salted water to a boil; add the ravioli, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Reserve a ½ cup of cooking water, then drain the ravioli and return to the pot; gently stir in the sauce, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
3. Divide the ravioli among four shallow bowls and top with Parmigiano Reggiano.