Organic Grass-Fed Beef Ravioli with Clean Tomato Sauce
Chef Boyardee Beef Ravioli contains inflammatory soybean oil, processed cheese spread, modified corn starch, and artificial preservatives. This clean version uses grass-fed beef, organic pasta, real cheese, and healthy fats like olive oil, eliminating all seed oils and processed ingredients for superior nutrition and flavor.
Based on: Beef Ravioli in Pasta Sauce
· Makes approximately 24 servings (equivalent to 24 cans)
· Serving: 425g (1 can equivalent)
Why This Recipe is Seed Oil Free
Commercial Beef Ravioli in Pasta Sauce from Chef Boyardee often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Beef Ravioli in Pasta Sauce may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural sweetener replacing high-fructose corn syrup and processed sugars
Organic arrowroot powder
30g (¼ cup) · Anthony's Organic Arrowroot Powder
Natural thickener replacing modified corn starch, completely clean and digestible
Instructions
Step 1. Make the pasta dough: In a large mixing bowl, create a well with 1200g organic flour (9.5 cups). Crack 8 eggs into the center, add 1 teaspoon sea salt. Using a fork, gradually incorporate flour from the edges, mixing for 3-4 minutes until a shaggy dough forms. Turn onto floured surface and knead vigorously for 8-10 minutes until smooth and elastic - this develops gluten for proper texture. The dough should feel slightly tacky but not sticky. Wrap tightly in plastic and rest 30 minutes minimum (gluten needs time to relax for easier rolling).
Step 2. Prepare the beef filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 900g grass-fed ground beef, breaking apart with wooden spoon. Cook 6-8 minutes until browned and cooked through (internal temp 160°F). The meat should release clear juices, not pink. Remove to bowl and let cool 10 minutes. Mix in 450g ricotta cheese, remaining 4 beaten eggs, 1 teaspoon salt, and minced garlic. This mixture needs to be cool before filling or it will cook the pasta prematurely.
Step 3. Make the sauce base: In the same skillet, heat remaining olive oil over medium heat. Add diced onions and carrots, cooking 5-7 minutes until softened - vegetables should be translucent, not browned. Add tomato paste and cook 2 minutes, stirring constantly to prevent burning. This step develops deeper tomato flavor. Add 1.5 liters water slowly while stirring, then coconut sugar and remaining salt. Simmer 15 minutes until slightly thickened.
Step 4. Roll and fill ravioli: Divide pasta dough into 8 portions. Using pasta machine or rolling pin, roll each piece paper-thin (setting 6 on machine, or thin enough to see your hand through). Cut into 4-inch squares. Place 1 tablespoon beef mixture in center of half the squares. Brush edges with water, top with second square, and seal firmly with fork tines - any air bubbles will cause bursting during cooking. Arrange on floured baking sheets, not touching.
Step 5. Final cooking and assembly: Bring large pot of salted water to rolling boil. Cook ravioli in batches of 12-15 pieces for 3-4 minutes until they float to surface. Fresh pasta cooks quickly - overcooking makes them mushy. Meanwhile, whisk arrowroot powder with 3 tablespoons cold water until smooth. Stir into simmering sauce and cook 2 minutes until thickened to coating consistency. Gently fold cooked ravioli into sauce.
Step 6. Storage and serving: Each 425g serving equals about 6-8 ravioli with sauce. Store in refrigerator up to 3 days, or freeze individual portions up to 3 months. Reheat gently in saucepan with splash of water to prevent sticking. Unlike commercial versions with preservatives, this has a 3-day fresh refrigerator life but far superior nutrition and flavor. The natural ingredients provide more protein, healthy fats, and zero inflammatory oils.
Storage
Store completed ravioli in refrigerator for up to 3 days or freeze in portion-sized containers for up to 3 months. Reheat gently with a splash of water. No preservatives means shorter shelf life but vastly better nutrition.
Cost Comparison
Cost per serving (homemade)$2.81
Cost per serving (store-bought)$2.99
Savings6%
While DIY costs are similar to retail, you gain enormously in nutrition quality - grass-fed beef, no seed oils, real cheese, and zero preservatives. The upfront ingredient investment serves multiple batches, making long-term economics very favorable.