Homemade ravioli with minced meat filling

Name: Homemade ravioli with minced meat filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Flour; 4 Eggs (size M); 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 2 medium-sized onions; 2 Garlic cloves; 100 g mixed minced meat; 7-10 Tbsp black pepper; 1 collar Basil; 1 (approx. 125 g) blanched veal sausage; 2 TABLESPOONS grated parmesan cheese; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp sliced parmesan; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs (size M)
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
2 medium-sized onions
2 Garlic cloves
100 g mixed minced meat
7-10 Tbsp black pepper
1 collar Basil
1 (approx. 125 g) blanched veal sausage
2 TABLESPOONS grated parmesan cheese
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Tomato paste
1 can(s) (850 ml) peeled tomatoes
1 TEASPOON Instant vegetable stock
7-10 Tbsp sliced parmesan
7-10 Tbsp Cling film

Directions

1
Knead the flour, 3 eggs, 1/2 teaspoon salt, 2 tablespoons oil and 1 tablespoon water for about 10 minutes to a smooth dough. Wrap in foil and let it rest for about 1 hour. Peel onions and garlic and dice finely. Heat 1 tablespoon of oil in a frying pan and fry the minced meat until crumbly. Add half of the onions and garlic, fry briefly, season with salt and pepper, let cool slightly. Wash the basil, dab dry, put something aside for garnishing. Cut the rest into fine strips, put something aside for sprinkling.
2
Press the sausage meat out of the sausage skin, mix with basil, parmesan, 1 egg and breadcrumbs into the mince. The mixture must be smooth but not too moist, add some breadcrumbs if necessary. Heat 1 tablespoon of oil in a saucepan. Fry the rest of the onion and garlic in it. Add the tomato paste and sauté briefly. Chop the tomatoes in the tin and add them to the onion mixture with 150 ml water. Bring to the boil once, add the stock and simmer for about 10 minutes over a mild heat. Roll out the pasta dough in portions on the pasta maker until it is thin, down to the penultimate level. Place the filling with a teaspoon on half of the pasta sheet at a distance of 2-3 cm. Brush the spaces in between with a little water and fold over the rest of the pastry sheet. Press the spaces around the filling well. Using a pastry wheel, roll out ravioli of about 5 cm in size. Do the same with the remaining dough and filling.
3
Bring to the boil once, add the stock and simmer for about 10 minutes over a mild heat. Roll out the pasta dough in portions on the pasta maker until it is thin, down to the penultimate level. Place the filling with a teaspoon on half of the pasta sheet at a distance of 2-3 cm. Brush the spaces in between with a little water and fold over the rest of the pastry sheet. Press the spaces around the filling well. Using a pastry wheel, roll out ravioli of about 5 cm in size. Do the same with the remaining dough and filling. Cook the ravioli in portions in plenty of boiling salted water for 5-6 minutes. Remove the finished ravioli with a skimmer. Season to taste with salt and pepper. Serve with the ravioli. Sprinkle with basil and garnish. Sprinkle with parmesan
4
Cook the ravioli in portions in plenty of boiling salted water for 5-6 minutes. Remove the finished ravioli with a skimmer. Season to taste with salt and pepper. Serve with the ravioli. Sprinkle with basil and garnish. Sprinkle with parmesan