Meaty Ravioli with Spicy Tomato Sauce
This is a recipe that we adapted from a Gennaro Contaldi recipe. We would have followed his recipe exactly but we didn’t have all of the ingredients! Instead we adapted it to the ingredients that we had … and the result was flaming lovely! This is what is known in our house as “a keeper”!
Meaty Ravioli with Spicy Tomato Sauce
Servings: 2 people
Calories: 870kcal
Ingredients
For the pasta
- 200 g Tipo 00 Pasta Flour
- 2 Eggs
- 1 Egg beaten
- 1 tbsp Sea Salt
For the sauce
- 2 cloves Garlic thinly sliced
- 1 red Chilli finely chopped
- ½ tin Cherry Tomatoes the best you can buy
- 1 tbsp Olive Oil old slag, save the extra virgin for salads!
- 1 handful Basil
- Parmesan Cheese grated at the end
For the filling
- 60 g Beef Mince
- 60 g Pork Mince
- ½ Red Onion finely chopped
- 30 g Breadcrumbs
- 120 ml White Wine
- 1 Egg
- 1 handful Parsley roughly chopped
- 1 tbsp Olive Oil old slag again!
Instructions
Make the filling first
- Gently fry the onion until it is softened. When it is softened and the beef mince and the pork mince and gently fry to colour it
- Add the white wine and reduce by half. Remove the mixture from the heat and allow to cool
- Once the mince mixture has cooled, add the breadcrumbs and the parsley and the egg and mix together thoroughly. Cool in a refrigerator for a while
Make the pasta
- We do this in a food processor, it works wonderfully! Put the flour and the eggs in the food processor and pulse until it turns into a breadcrumb like consistency. Turn out onto a flat surface and bring together into a ball. Knead for 2 minutes and than cover and put in the fridge for 30 minutes. Take the filling out of the fridge
- Once the pasta has rested, cut into four pieces and run it through a pasta machine until you have four very thin pieces of pasta. Lay them out on a flat surface
- Put a heaped teaspoon of the filling onto the pasta leaving a gap between each big enough to get your fingers between. When you have placed all of the filling, brush between the filling with beaten egg and then place another sheet of pasta over the top
- Press gently between each pile of filling to create your ravioli. Make sure you get all of the air out of your parcels and then cut with a pasta cutter or, if you don't have one, a knife. Set the ravioli aside whilst you make the sauce
Make the sauce
- Gently fry the garlic and chilli in the olive oil until the garlic is beginning to take on colour. Add the tomatoes and mash them into the garlic and chilli. Sauce made!
Finish the dish
- Put a pan of boiling water on the stove and add more salt than you think is healthy! At least one tablespoon. You aren't going to drink or eat this water. Cook the ravioli in batches without overcrowding the pan. When they are cooked they will float to the surface
- As each batch of ravioli is cooked add it to the sauce and coat it well. Serve with a handful of basil and a grating of parmesan cheese. Enjoy!
Nutrition
Calories: 870kcal | Carbohydrates: 89g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 3768mg | Potassium: 793mg | Fiber: 12g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 7mg