Ravioli

Recipe from: 5/3/1990 12:00:00 AM
Ingredients 28
Servings 4
Time

Ingredients

  • FILLING
  • 15
    ml
    oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, finely chopped
  • 375
    g
    lean mince
  • 1
    carrot, finely grated
  • 75
    ml
    white wine
  • 70
    g
    tomato paste
  • 1
    ml
    nutmeg
  • 2
    ml
    origanum
  • 15
    ml
    parsley, finely chopped
  • salt
  • pepper
  • PASTA
  • 300
    g
    cake flour
  • 2
    ml
    salt
  • 3
    extra-large eggs, lightly beaten
  • cornflour for dusting
  • milk for brushing
  • SAUCE
  • 15
    ml
    oil
  • 1
    onion, sliced
  • 400
    g
    tomatoes, coarsely chopped
  • pinch sugar
  • 2
    ml
    origanum
  • salt
  • pepper
  • Parmesan cheese to serve
 

Method

 
FILLING: Heat the oil in a pan and sauté the onion and garlic until soft. Add the mince, a little at a time, and fry until done. Add the remaining ingredients, season to taste with salt and pepper and simmer for about 20 minutes. Stir every now and then, Cool. Process in a food processor if you prefer a finer texture. 1. PASTA: Mix the cake flour and salt for a few seconds in the food processor. Add the egg, little by little, using the flash button, so that the egg and flour mixture are just blended. Add just enough egg to form a crumbly mixture which can be shaped into a ball. Remove from the food processor and shape into a ball. Cover with clingwrap and chill for 30 to 60 minutes. 2. Divide dough into 4 pieces. Press each piece into a flat rectangle. Set pasta machine at its largest setting (no 8) and feed one piece of dough through the machine at a time. Repeat until you're down to the smallest setting (no 1). Repeat with rest of dough. 3. Place the pasta sheets on a clean dry surface sprinkled with cornflour. Neatly cut each sheet of pasta into uniform rectangles. Drop teaspoonfuls of the filling at about 5 cm intervals on half the pasta sheets. Brush the remaining pasta sheets with milk and place them on top of the pasta sheets with filling. 4. Cut into squares. Press the edges of each square down with a fork. Boil for about 10 to 15 minutes in rapidly boiling salted water. (Do not overload the saucepan.) Drain and keep warm in a colander over boiling water. 5. SAUCE: Heat the oil in a pan and sauté the onion until soft. Add the tomatoes and simmer until a thick sauce is formed. Season with sugar, origanum, salt and pepper to taste. Serve the ravioli with the sauce and Parmesan cheese.
 

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