bolognese ravioli

Making ravioli at home is not complicated and is really satisfying. Lola, author of the blog Loleta , tells you how to prepare ravioli filled with bolognese. A very tasty proposal!

I love making and eating fresh pasta, but my favourite is definitely stuffed pasta. If you serve it with the most delicious bolognese, then ravioli becomes a real experience. One of the most traditional and well-known sauces in Italian cuisine turned into a filling? And why not?

This is one of those recipes that, while being very simple, makes eating a real pleasure.

Bolognese is a sauce that, when made at home, brings out all the flavour of tomatoes and good beef. Patience will do the rest of the magic of this dish. Add a little fresh basil and no one will be able to resist.

Efficient Orange Bra low non-stick saucepan , Pallarès carbon steel knife , Kitchen Craft ravioli cutter and Mediterránea glass jug .

Ingredients

For the bolognese:

• 750gr of twice minced beef
• 150gr of fresh chopped bacon
• 1 small or half large onion
• 3 cloves of garlic, chopped
• 1/2 kilo of ripe tomatoes
• Salt and pepper
• A bunch of fresh basil
• 100ml olive oil
• A piece of Parmigiano Reggiano or Grana Padano

For fresh pasta:

• 500gr of strong flour
• 200ml of liquid: I put two eggs and the rest of the liquid up to 200ml I fill it with water

Preparation

1. We start by making the pasta dough. To do this, in a food processor or with the help of an electric mixer , we beat the ingredients for the fresh pasta until we obtain a smooth ball of dough. With the help of a rolling pin or, ideally, with the Imperia pasta machine (since we ensure a perfect and homogeneous flattening), we knead until we obtain thin strips of pasta about 2mm thick. When making ravioli it is important that the pasta does not dry out so that it seals well later, so if necessary we will cover the dough with a damp cloth. We set aside.
2. Wash and peel the tomatoes. Remove the seeds and cut them into very small pieces. In a low saucepan or frying pan, put half the olive oil and a clove of garlic. Add the tomatoes and fry over a medium-low heat until the sauce thickens and the water from the tomatoes has almost completely evaporated. When the tomatoes are almost ready, add three tablespoons of chopped basil and turn off the heat. Set aside.
3. While the tomato is simmering, chop the onion and garlic. Place them in a low saucepan and add a little olive oil. Sauté over a low heat until the onion is translucent. Then add the bacon and let the fat melt slowly.
4. Add the minced meat and work it well until it is crumbled. Fry for a few minutes and then add half of the reserved tomato sauce. Let it cook over a low heat until the meat is tender and all the juice has evaporated. Adjust the salt and let it cool.
5. We already have the pasta and filling ready, so now we are going to assemble the ravioli. Take two strips of fresh pasta. On one of the sheets of pasta, place teaspoons of bolognese, using the pasta cutter to calculate the distance between each teaspoon of filling. Cover with the other sheet of fresh pasta, making sure that the filling is well covered, and begin to cut the ravioli with the help of the cutters. Cut all the ravioli and set aside.
6. In a large pot, bring plenty of water to the boil. When the water is boiling, cook the ravioli, but not all at once to prevent them from sticking together while they are cooking. Once they are ready (about 4-5 minutes), drain the water well and transfer to the pot with the hot tomato sauce.
7. I like to add a little bit of Bolognese sauce to the tomato sauce so that I can find some bits of meat in the sauce.
8. We add a little fresh basil and finish by grating a little Parmesan or Grana Padano on top.

Kitchen Craft ravioli cutter , Efficient Orange Bra low non-stick saucepan , Mediterránea glass jug, Microplane Zester grater and Pallarès carbon steel knife .