Creamy Ravioli & Meatballs (Edit recipe)

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Such a quick and delicious recipe here! Tender Impossible meatballs baked & simmered in a wine /cream sauce with plump ravioli. Such a hit and so simple too!

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Original Recipe

PREP TIME

25 minutes

COOK TIME

25 minutes

INGREDIENTS

27

Serves: 4

Ingredients

600 grams Ravioli, Fresh Spinach & Ricotta
1 whole Parsley, Chopped for Garnish
1 whole Grana Padano Cheese, Finely shredded for garnish

Meatballs

340 grams Plant-Based Ground Beef - Impossible
0.25 cup Red Onion, finely diced
3 cloves Garlic, crushed & minced
1 whole Egg, Large, Free-Range. Organic is best!
0.25 cup Parsley, chopped
1.5 Tbsp Basil, Fresh, chiffonade / torn
0.25 cup Grana Padano Cheese, finely shredded
1 tsp Red Pepper Flakes
1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
0.25 tsp Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh, To Taste

Sauce

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter, Unsalted
0.5 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
3 cloves Garlic, Crushed & finely minced
1 cup White Wine, I used Pinto Grigio
1 cup Heavy Whipping Cream, room temp
0.5 cup Grana Padano Cheese, finely shredded
0.25 cup Parsley, chopped
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously salted water to a boil and leave covered.
Preheat your oven to 400 F
Mix all of the ingredients for the meatballs together in a medium sized mixing bowl including cracked pepper to taste. Once combined, use a 1/2 Tablespoon measure to scoop the meat mix and roll into meatballs. Transfer them to a parchment lined baking sheet. Once your oven is preheated, add the meatballs and bake for 7 minutes, flip, and continue for another - 7 minutes. If the sauce isn't ready yet, turn off your oven and leave the balls in there to keep warm. It should be fairly close in timing.
Begin heating your butter, EVOO, and pepper flakes, in a large skillet set to about medium. Once heated, add the onion and a good pinch of both salt & pepper. Stir and let the onions cook for 5 minutes. Add the garlic, stir, and continue to cook another 5 minutes or so until your onions are nice and tender. Pour in the wine & a good hit of salt & pepper, and let that simmer away for 3 minutes. Pour in your cream and wait for the sauce to start bubbling away. At this point, reduce your heat to a simmer and season generously with salt & pepper.
Once the meatballs are done, add them directly to the skillet with your sauce and stir them around. At this time, drop your ravioli into the boiling water and cook according to package directions until al dente. Once your ravioli are floating and al dente (test one to be sure), transfer them directly to your creamy meatball skillet and save the pot of pasta water. Toss them in the sauce as they continue to simmer, making sure to stir / toss often as they finish cooking and thicken up the cream sauce for a few minutes.
Once they're perfectly cooked, turn off the heat, add the grana padano, parsley, and a ladle of pasta water. Toss until creamy and combined. Taste and adjust your salt / pepper if needed / desired. Don't be afraid to add extra pasta water for a creamier sauce. Set aside for a few minutes before serving.
Serve garnished with additional parsley and grana padano. ENJOY!
Leftovers can be stored in an airtight container for up to 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	930
Fat:	65 g
Carbohydrates:	46 g
Protein:	53 g
Cholesterol:	182 g
Sodium:	1796 mg
Fiber:	7 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.