Spinach & Ricotta Ravioli with a Traditional Tuscan Ragu
Made Bold with Dr. C’s Tuscan Heat Dust
Some meals don’t need reinvention — they just need better seasoning.
This Spinach & Ricotta Ravioli with a slow-simmered ragu is exactly that kind of dish. Rich, comforting, and deeply flavorful, it’s built on a classic Italian foundation but elevated with Dr. C’s Tuscan Heat Dust, adding warmth, depth, and just the right hint of heat.
This is weeknight pasta that eats like a Sunday sauce.
Ingredients
For the Ragu Sauce
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1 lb ground beef
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1 medium onion, finely diced
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2 carrots, finely diced
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2 celery stalks, finely diced
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4 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1–2 tbsp Dr. C’s Tuscan Heat Dust (to taste)
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Olive oil
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Salt and black pepper, to taste
For the Pasta
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1 package spinach & ricotta ravioli
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Salted water for boiling
To Finish
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Freshly grated Parmesan cheese
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Fresh basil leaves
Instructions
1. Build the Flavor Base
Heat a generous drizzle of olive oil in a wide pan over medium heat. Add the onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic and cook for 30 seconds, just until aromatic.
2. Brown the Beef
Add the ground beef to the pan, breaking it up with a spoon. Cook until fully browned and no pink remains. Season lightly with salt and pepper.
Sprinkle in Dr. C’s Tuscan Heat Dust, stirring well to coat the meat and vegetables evenly.
3. Simmer the Ragu
Pour in the crushed tomatoes and about half a can of water stir to combine. Bring the sauce to a gentle simmer, then reduce heat to low.
Let it simmer uncovered for 20–30 minutes, stirring occasionally, until thick, rich, and deeply savory. Taste and adjust seasoning as needed.
TIP: Let this simmer for a few hours if you have the time. 
4. Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Add the spinach & ricotta ravioli and cook according to package instructions, usually 3–4 minutes, until they float and are tender.
Reserve a small ladle of pasta water, then drain.
5. Assemble & Serve
Plate the ravioli and spoon the ragu generously over the top. If needed, loosen the sauce with a splash of reserved pasta water.
Finish with freshly grated Parmesan and a few basil leaves.
Why Tuscan Heat Dust Works Here
Tuscan Heat Dust brings:
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Savory garlic and herb depth
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Subtle heat that builds, not burns
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A balanced profile that complements tomatoes and beef
It turns a simple meat sauce into something that tastes like it simmered all afternoon.
Dr. C’s Tip 🔥
This ragu freezes beautifully. Make a double batch and thank yourself later — it’s killer over pappardelle, rigatoni, or even layered into lasagna.
