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Ravioli with veal and pork bolognaise
Ravioli with veal and pork bolognaise
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Prep Time:
90 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Indulge in delicious bolognaise-filled ravioli.
Ingredients:
  • 490g plain flour or 400g fine Italian 00 flour
  • 4 eggs
  • 300g pork and veal mince
  • 1/2 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 400g can diced tomatoes
  • 60ml (1/4 cup) water
  • 2 dried bay leaves
Instructions:
  • Create a flour mound on a clean surface and make a well in the center. Add eggs and gently whisk with a fork, gradually incorporating the flour.
  • Combine the dough until it forms a smooth and elastic ball. Dust with flour, wrap in plastic, and allow to rest for 30 minutes.
  • Divide the dough into 4 portions. Gently flatten one portion. Dust the pasta machine and dough generously with flour. Roll the dough through the machine on the widest setting.
  • Repeat the folding process 6 more times, turning the dough into thirds and rotating it 90 degrees each time until it becomes smooth and matches the width of the machine (at least 12cm). Then halve the dough crossways. Feed each dough half through the machine individually without folding, gradually decreasing the machine settings by 1 notch at a time until you reach the second to last setting, resulting in pasta sheets approximately 1mm thick. Repeat this same process with the remaining 3 portions of dough to create an additional 6 sheets.
  • In a frying pan over medium heat, sizzle 1 tablespoon of olive oil. Add 300g of pork and veal mince along with 1/2 of a finely chopped brown onion. Sauté for 5 minutes or until meat is just cooked through.
  • Cook garlic, carrot, and celery in a skillet until vegetables are tender, around 5 minutes.
  • Combine 400g diced tomatoes, 60ml (1/4 cup) water, 2 tablespoons tomato paste, and 2 dried bay leaves in the pot. Simmer for 15 minutes until the sauce thickens and the liquid reduces. Season sauce to taste and let it cool before using.
  • Lay a fresh pasta sheet on a generously floured surface. Spoon heaping teaspoons of filling in two rows, 5cm apart, while maintaining a 2cm border along the edges.
  • Use water to moisten the edges of the filling - this will ensure the ravioli stays closed. Place another pasta sheet on top and firmly press around the filling to seal and eliminate any air.
  • Slice through the filling to create 5cm-square ravioli. Place the ravioli on a tray lined with floured non-stick baking paper. Repeat with the rest of the pasta and filling.
  • Boil half the ravioli in a pot of salted water until al dente, around 3-4 minutes. Transfer to a plate using a slotted spoon, and repeat with the rest of the ravioli.

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