Ravioli with Bolognese filling

Name: Ravioli with Bolognese filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g Flour; 3 Eggs (size M); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 medium onion; 2 Garlic cloves; 150 g Carrots; 150 g Celery; 400 g Minced beef; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) peeled tomatoes; 1 Bay leaf; 7-10 Tbsp Pepper; 100 ml clear broth (instant); 1 TABLESPOON grated parmesan cheese; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

300 g Flour
3 Eggs (size M)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 medium onion
2 Garlic cloves
150 g Carrots
150 g Celery
400 g Minced beef
1 TABLESPOON Tomato paste
1 can(s) (425 ml) peeled tomatoes
1 Bay leaf
7-10 Tbsp Pepper
100 ml clear broth (instant)
1 TABLESPOON grated parmesan cheese
2 TABLESPOONS Whipped cream
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Knead flour, eggs, 1 tablespoon of oil and 1 pinch of salt to a smooth dough and let it rest in a cool place covered with foil for about 1 hour. In the meantime peel and finely dice the onion and garlic. Wash and clean the carrots and celery and cut them into fine cubes. Heat the remaining oil in a pot and sauté the onion in it until golden brown. Add minced meat, carrots, celery and garlic and fry over medium heat.
2
Stir in tomato paste, add tomatoes and bay leaf. Let it boil down for about 30 minutes until all the liquid is reduced. Season to taste with salt and pepper. Then let it cool down a little. Roll out the ravioli dough thinly on a floured work surface and cut into 4 pieces. Place a sheet of dough on a ravioli board and fill bolognese into the cavities. Brush the dough with water. Place a pastry sheet on top, press down and remove excess dough. Remove the ravioli. (Results in about 24 ravioli.) Bring salted water to the boil and cook the ravioli for about 6 minutes.
3
Place a sheet of dough on a ravioli board and fill bolognese into the cavities. Brush the dough with water. Place a pastry sheet on top, press down and remove excess dough. Remove the ravioli. (Results in about 24 ravioli.) Bring salted water to the boil and cook the ravioli for about 6 minutes. In the meantime, heat the remaining bolognese with stock, stir in parmesan and refine with cream. Arrange the ravioli on plates and pour the sauce over them