When it comes to dinner, a delicious meal that comes with easy cleanup is always a winning recipe in our house! And this one pot ravioli with ragu and burrata checks all those boxes! It is simple, tasty and made in just one pot, so the cleanup is minimal!
This pasta dish has an easy ragu that is made up of ground beef, onions, carrots, garlic, crushed tomatoes, and red wine. I love this sauce because there is great depth of flavor created in short amount of cooking time. And just like so many pasta sauces, it tastes even better the next day, so you can even meal prep the sauce in advance if needed.
When it comes to the ravioli in this dish, you can choose whatever you love! We often just do a cheese filled ravioli as that is what my kids enjoy the most, but feel free to experiment with different ravioli fillings!
To top off this easy pasta recipe, I added creamy burrata. When it all comes together, this one pot dinner is crowd pleaser. It reminds me a little of lasagna with all the flavors, but so you do not have turn the oven on!
Why I love this recipe and why you will, too!
- As a talked about above, it is made in one pot for easy clean up! I have never complained about having less dishes to wash!
- It is really simple and easy to make! Although it does take some time to allow the sauce to simmer, there are not too many complicated steps in this pasta dish.
- The sauce can be made in advance to save time when you are in hurry to make dinner! Directions below in the tips section if you are looking to meal prep this recipe.
- It makes A LOT of pasta. It can easily feed a family of 4-5 with large portions. Or you can store any leftovers in the fridge for 2-3 days for an easy, and delicious meal another day!
- Most importantly, it tastes GOOD! It is a family friendly recipe that even my picky 3- and 4-year-old love. And there are even hidden veggies in the sauce, which is always a win for parents with young kids.
Tips and tricks for making this one pot ravioli with ragu and burrata.
Before you pull out the saucepan, here are some tips and tricks for when making this pasta dish at home.
- As I mentioned above, you can meal prep this meal by making the sauce in advance! To do this, follow the instructions up until adding the ravioli. Let the sauce cool, then place in an airtight container in the fridge until you are ready to serve. You can do this up to 2-3 days in advance if you plan on no leftovers. When you want to finish making this meal, place the sauce back into a large saucepan and bring to boil. Add your ravioli and cook according to packaging recommendations (usually 3-6 minutes).
- I love burrata in this recipe BUT I fully understand that it can be challenging to find and can be on the more expensive side. If you are looking for substitutions, ricotta cheese would work perfectly. You could also use fresh mozzarella or just shredded parmesan cheese, although you will lose the creamy factor with these options.
- Let the sauce simmer for at least 30 minutes, but if you have time to let it go 1-2 hours, go for it! This allows all the flavors to fully come together. But I have successfully only done 30 minutes and that depth of flavor was there so do not worry if you are short on time!
- As for red wine, you do not need to use anything expensive or fancy. I have often a cabernet sauvignon in this recipe, and it comes out amazing. Just use a red wine you enjoy!
If you give this one pot ravioli with ragu and burrata a try, be sure to let me know your thought in the comments below! And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy cooking!
One Pot Ravioli with Ragu and Burrata
Ingredients
- 16 oz. Cheese ravioli or any flavor you love
- 2 4 oz. Burrata cheese balls
- 1 28 oz can. Crushed tomatoes
- 3/4 C. Red wine
- 1 lb Ground beef
- 3 Garlic cloves minced
- 1 Onion diced
- 2 Carrots finely chopped
- 1 Bay leaf
- 1 Tbsp. Olive oil
- Salt to taste
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the onion and carrots. Cook, stirring occasionally, until the carrots are tender, about 10 minutes.
- Add in the ground beef, and break it up with a wooden spoon or spatula. Cook the ground beef until there is no more pink. Drain off any extra fat and return to the stove over medium heat.
- Pour in wine, and crushed tomatoes. Stir and add in salt and bay leaf. Cover and bring to a boil. Once boiling, reduce to a heat to medium low and simmer for at least 30 minutes, but ideally 1-2 hours, stirring occasionally.
- After the sauce has simmered, turn the heat up to medium high. Add the ravioli and cook according to packaging recommended times, usually 3-6 minutes. Be stir to stir occasionally so the ravioli do not stick to each other.
- Once the ravioli is cooked, plate the ravioli with ragu into individually portions. Add desired amount of Burrata cheese to each serving and enjoy!
