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.