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

I love to make and eat fresh pasta but my favorite is without a doubt stuffed pasta. If we accompany it with the most delicious bolognese, then the ravioli becomes an experience. One of the most traditional and well-known sauces in Italian gastronomy turned into a filling? And why not?

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

Bolognese is a sauce that when made at home gets all the flavor of tomato and good veal. Patience will do the rest of the magic for this dish. We flavor with a little fresh basil and no one will be able to resist.

Efficient Orange Bra low nonstick casserole , Pallarès carbon steel knife , Kitchen Craft ravioli cutter and Mediterranean glass jug .


For the bolognese:

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

For the fresh pasta:

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


  1. We start by making the pasta dough. To do this, in a kitchen robot 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 strips of fine pasta about 2mm thick. When making ravioli, it is important that the pasta does not dry out so that it seals well, so if necessary, cover the dough with a damp cloth. We booked.
  2. Wash and peel the tomatoes. We remove the seeds and cut them into very small pieces. In a low saucepan or frying pan, add half of the olive oil and a clove of garlic. Add the tomatoes and fry over medium-low heat, until the sauce is thick and the water in the tomatoes has almost completely evaporated. When the tomato is almost ready, add three tablespoons of chopped basil and turn off the heat. We booked.
  3. While the tomato cooks over low heat, chop the onion and garlic. We put them in a low saucepan and add a little olive oil. Sauté over low heat until the onion is transparent. Then add the bacon and let the fat melt slowly.
  4. Add the minced meat and work it well so that it is shredded. We fry for a few minutes and then add half of the tomato sauce that we had reserved. Let it cook over low heat until the meat is tender and all the meat juices have evaporated. We rectify salt and let it temper.
  5. We already have the pasta and the filling made, so we are going to assemble the ravioli now. We take two strips of fresh pasta. On one of the pasta sheets we put teaspoons of bolognese, calculating with the help of the pasta cutter the distance between each teaspoon of filling. We cover with the other sheet of fresh pasta taking care that the filling is well covered and we begin to cut the ravioli with the help of the cutters. Cut all the ravioli and reserve.
  6. In a large pot, bring plenty of water to a boil. When the water is boiling, cook the ravioli, but not all at once to prevent them from sticking while they are cooking. Once ready (about 4-5 minutes), drain the water well and transfer to the saucepan with the hot tomato sauce.
  7. I like to add a little Bolognese sauce to the tomato sauce to find a few pieces of meat in the sauce.
  8. 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 nonstick casserole , Mediterránea glass jug, Zester Microplane grater and Pallarès carbon steel knife .


Carmen Pérez said:

Buenas, en la foto veo que habéis colocado una laminita de parmesano antes de cerrar los ravioli. Me pregunto si los preparo con antelación y quiero congelar, ¿poner el queso debería ser omitido, o es indiferente?

Sientatealamesa said:

Me encantan los raviolis, con este cortador será mucho mas fácil.

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