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Recipe By Jaxters

Ref: 755
Heading: Pasta
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep

   400 g  00 flour
   4 Eggs med
   3 tbsp  Water
   1/4 tsp  Salt
   2 tbsp  Olive oil
  Filling
   350 g  Ground beef
   1/2 Onion finely chopped
   3 Garlic clove grated
   120 ml  Red wine
   1 tsp  Dried Oregano
   2 tbsp  Tomato puree
   1/2 tsp  Salt
   1/2 tsp  Freshly ground black pepper
  Sauce
   400 g  Tomato Passata
   250 ml  Water
   1/2 Onion chopped
   2 Garlic clove grated
   2 tbsp  Tomato puree
   1 tbsp  Fresh basil chopped
   1 tsp  Caster sugar
   1/2 tsp  Chilli flakes (optional)
   1/2 tsp  Freshly ground black pepper
   1/4 tsp  Salt
   1 tbsp  Olive oil
  Garnish
   sprinkle  Parmesan cheese grated
   sprinkle  Fresh basil sprigs

Method

  Step 1
Put the flour & salt in a bowl & mix, then add eggs then bring together to form a soft to firm dough, if too dry add the water in dribs to get the required consistency, then wrap in cling film flatten into a disc & put in the fridge for 1 1/2 hours.
  Step 2
Cut dough in half, then using a pasta roller which is best or use a rolling pin on a floured worktop, roll out 2 thin strips 12 to 14 cm wide, then place a tbsp of the beef filling in the centre 4cm apart, when wet around the edges with a pastry brush, then lay the other pasta strip over the top of the fillings, push as much of the air out as you can & squeeze edges together, using a knife or a pastry wheel cutter cut into squares & set aside.
  Step 3
Make the tomato sauce, place onion & olive oil in a frying pan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, the add passata, water, sugar, tomato puree, chilli flakes if used, sugar, salt & pepper, bring to a simmer & cook for 2 mins stirring all the time, when done blend sauce with a stick/hand blender or liquidiser to smooth, then pour back to the pan & add basil stir in.
  Step 4
Cook Ravioli in the tomato sauce for 2 mins per side, add a little water if too dry to loosen to a cream like constancy.

Suggestion & Tips

You can use Pork instead of beef.
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