Happy Sunday! I cannot believe that it is half way through January but here we are. Today we decided to make Bolognese ravioli, taken from the Jamie Oliver and Gennaro Contaldo YouTube video. What better way to kick off a short week than with meat filled pasta?!
Ravioli’s origin dates back to the 14th century! The recipe for traditional Italian ravioli mainly features mixed green herbs, fresh cheese, and beaten eggs all simmered in a broth (more info found here). I will admit, this meal was labor intensive and not what we expected. For how long it took, it was not out of this world. I think more cheese in the filling would 100% elevate this dish. However we are biased towards more cheesy fillings! Hope you enjoy our adventure below.
Ingredients
filling
- 400 g pork
- 400 g veal
- 2 onions
- 2 cloves garlic
- 2 sticks celery
- 2 carrots
- Salt
- Pepper
- 200 ml red wine
- 28 oz can San Marzano tomatoes
- 100 g Parmesan
Sauce
- 4 cloves garlic
- 1 Chile pepper
- 4 sprigs basil
- 28 oz can tomatoes
- Salt and pepper
Pasta dough
- 3 large eggs, beaten to blend
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Ravioli filling
Put a large cast iron skillet on medium heat.
Mince celery, carrots, garlic, onions and set aside into a bowl
Put a glug of olive oil into the skillet and cook meat until browned, about 15 minutes.
Add the vegetables, salt and pepper and cook for about 10 minutes. Taste the mixture and add more salt and pepper to taste.
Add red wine and deglaze the pan. Simmer until wine is cooked off.
Mix in canned tomatoes and cook for a bit over an hour (we did 1 hour 15 minutes).
Take off heat, put mixture into a bowl and let cool for several hours.
The Dough & Adding filling
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll using pasta maker up to the 6 setting and place on floured surface.
Using 2 fingers spacing, put about a tablespoon of filling per ravioli in the middle of pasta sheet. Once the sheet is filled, put a a dash of water across the pasta sheet at the bottom and fold over. Repeat until all pasta sheets are filled.
Heat pan of water and bring to a boil.
Cook pasta for 3 minutes.
The sauce
Heat medium skillet on medium heat.
Put chili pepper, tomatoes, garlic, basil, salt and pepper in skillet. Simmer for about 10 minutes.
Serve immediately with ravioli and parmesan.
K and M Kitchen Adventures 