Beef Ravioli usually served in broth or with a sauce
The History Of Ravioli For National Ravioli Day. Read more about this history of Ravioli
Ravioli are commonly square, though other forms are also used, including circular and semi-circular.
For the ravioli pasta
3 cups all-purpose flour
2 tbsp oil
1 yolk for egg wash
For the filling
For the Pasta Sauce:
4 pieces medium tomato
1 tin tomato whole in the sauce
1 medium onion
1 cloves garlic
Grated cheese to serve
In an electric mixer fitted with a dough hook, combine flour and salt and beat on medium speed, add egg 1 at a time continue to mix, drizzle oil and continue to incorporate all the flour until it forms a ball.
Sprinkle some flour on a work surface, knead the dough until elastic and smooth.
Wrap in cling film chill in the fridge for 30 minutes.
Cut the dough ball half, cover the reserved half dough to avoid drying.
Form dough into a rectangle, roll it through the pasta machine 2 or 5 times as it wides the setting, guide sheet of dough with the palm of your hands it emerges from the machine.
Reduce the setting and crank the dough through again 2 to 3 times continue until the machine is narrow-wide setting. The dough should be thin like paper about 1/8 inch thick.
Dust the counter with flour lay out a long log sheet of pasta drop 1 tsp of filling about 2 inches apart on the half sheet of pasta with the espresso cup or using your fingers gently press out air pockets around each mound of filling and form a seal use crimper to cut each pillow into a circle.
Cook ravioli in plenty of boiling water with salt for 10-15 minutes.
Ravioli will float to the top when cooked so be careful not to overcrowd the pot.
Lift the ravioli from the pot using a slotted spoon.
Place pasta on serving platter top with sauce and grated cheese.
Garnish with herbs.
Then add to the minced followed by eggs, breadcrumbs, and flour season with salt and pepper and mix to incorporate and chill in the fridge until use.
For the sauce:
Heat oil in a saucepan.
Sautee onion garlic until soft add tomato cook for bout 2 minutes then add the tomato in a tin and cook through until the sauce comes out from the tomato.
Drain and reserve the juice.
Heat butter in a saucepan and bring back the tomato puree juice cook for another 2 minutes season with salt and pepper.
Source, prepared, tried, and tested by: All joy’s lovely cooking