Sunday, 5 April 2015

Bolognese Ravioli in a Spicy Tomato Sauce

This is a lengthy recipe (3 hours start -> finish), but totally worth it!

Bolognese Ravioli in a Spicy Tomato Sauce

Bolognese filling
1/2 lb ground beef
1/2 lb ground pork
1 carrot, coarsely chopped
1 celery stick, coarsely chopped
2 cloves garlic, crushed
1/2 cup Merlot
8 Roma tomatoes, chopped
1 small block Alpindon cheese, shredded

Brown beef and pork in a saucepan. Once coloured, add carrot, celery, and garlic and cook for 10 minutes. Add wine and simmer away. Next, add tomatoes and one glass of water. Bring to a boil. Reduce heat and simmer for approximately 1 hour with the lid on. Afterwards, remove from heat and stir in shredded cheese.

Pasta dough
3 cups flour
2 eggs
1 tsp. salt
3 tbsp. olive oil
1 cup approx. warm water, depending on consistency

Using a KitchenAid mixer, combine all ingredients except water. Gradually add in the water, watching the consistency (you want the dough moist but not sticky). Next, attach dough hook and use on speed 2 for two minutes. Cover bowl with a wet tea towel and let stand for 20 minutes.

Roll out dough into a long cylinder and cut into 1/2 inch chunks. Using the Pasta Roller attachment for the KitchenAid mixer, roll out the dough chunks to a thickness of 4. 

To assemble ravioli, lay out a sheet of pasta, brush with egg, add a teaspoon of bolognese filling, cover with another sheet of pasta, and stamp out using a cookie cutter or pasta stamp. Ensure edges are sealed. Drop into boiling water for a few minutes and gently drain.


Spicy Tomato Sauce
1 398mL can tomato sauce
Oregano
Fresh Basil
Red chili flakes
2 cloves garlic, crushed

Add ingredients to a saucepan to warm. Serve over cooked ravioli. Garnish with additional fresh basil leaves.

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