Grammy's Kitchen · Bolognese Sauce · Crispy Baked Ravioli with Red Pepper & Mushr
One of 115 bolognese sauce recipes we measured
from www.eatingwell.com
4 cooks on www.eatingwell.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 3% | 45% |
| fat | 3% | 4% |
| aromatics | 0% | 26% |
| vegetables and beans | 157% | 126% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Cooking spray | |
| 108 g | 1 cup panko breadcrumbs, preferably whole-wheat |
| 25 g | 0.25 cup finely grated Parmesan cheese, plus more for serving |
| 1 g | 0.5 teaspoon Italian seasoning |
| 50 g | 1 large egg |
| 15 g | 1 tablespoon water |
| 454 g | 1 pound fresh cheese ravioli (see Tip) |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 120 g | 1 large red bell pepper, diced |
| 140 g | 2 cups chopped mushrooms |
| 39 g | 0.33333334326744 cup walnuts, finely chopped |
| 490 g | 2 cups low-sodium marinara sauce |
Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved this and very easy. I would decrease the panko to 3/4 cup next time. Threw alot away. Took a short cut and used our favorite mainara. Excellent!” — a cook, 5★
“This recipe is fantastic and quick. It's one of my new favorites. We ate leftovers cold, dipped in the sauce.” — a cook, 5★