adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bolognese ravioli
0 Likes
Total Time:
2 hours 30 minutes
Elevate nostalgic canned ravioli with a delicious homemade Bolognese filling, recreating childhood favorites with gourmet flair.
Ingredients:
  • 400 g higher-welfare minced pork
  • 400 g higher-welfare minced veal or beef
  • olive oil
  • 2 cloves of garlic
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 200 ml Chianti Classico
  • 2 x 400 g tins of quality plum tomatoes
  • 100 g Parmesan cheese plus extra to serve
  • 1 x Royal pasta dough
  • fine semolina
  • 4 cloves of garlic
  • 1-2 fresh red chillies
  • 3 x 400 g tins of quality plum tomatoes
  • a few sprigs of fresh basil
Instructions:
  • Brown the minced meat in a large pan over high heat with oil, salt, and pepper for 20 minutes until golden, stirring regularly. Meanwhile, finely chop garlic, onions, carrots, and celery. Once the meat is golden, add the chopped vegetables and cook for another 10 minutes. Pour in Chianti and let it cook off. Add tomatoes, water, and simmer for 1 hour until the meat is tender and the sauce thickens. Remove from heat, stir in Parmesan, and let it cool. Roll out pasta dough to 1mm thickness, cut into 7cm squares, fill with a teaspoon of mixture, seal edges, and place on a semolina-dusted tray. Boil salted water, cook ravioli for 3 minutes, then toss in sauce. Serve with basil leaves and Parmesan.

Similar Recipes