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Beef Ravioli

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Beef Ravioli  Tried Tested

For the ravioli pasta
3 cups all purpose flour
4 eggs
2 tbsp oil
1 yolk for egg wash

For the filling
250g lean beef mince
1/2 cup chopped carrots
1/2 cup grated cabbage
2 eggs
2 tbsp breadcrumbs
2 tbsp flour
Salt and pepper
1 large onion chopped
Basil chooped

For the pasta sauce:
4 pieces medium tomato
1 tin tomato whole in sauce
1 medium onion
1 cloves garlic
Grated cheese to serve

Method: in an electric mixer fitted with 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 work surface , knead the dough until elastic and smooth. Wrap in cling film chiil in fridge for 30 minutes.
Cut the dough ball half, cover the reserve half dough to avoid from drying. Form a dough into rectangle , roll it through pasta machine 2 or 5 times as it wides setting, guide sheet of dough with 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 a 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 mounds of filling and form a seal use crumper to cut the each pillow into circle.
Cook ravioli in plenty of boiling water with salt for 10-15 minutes . Ravioli will float to top when cooked so be careful not to overcrowd the pat. Lift the ravioli from the pot using slotted spoon . Place pasta in serving platter top with sauce and grated cheese. Garnish with herbs.
To make the filling in large bowl place the mince set aside using a food processor place carrots,cabbage,onion, basil and garlic blits for 2 minutes. Then add tomthe minced followed by eggs, breadcrumbs and flour season with salt and pepper and mix tomincorporate and chill in fridge until use.
For the sauce : heat oil in saucepan. Sautae onion garlic until soft add tomato cook for bout 2 minutes then add the tomato in tin and cook through until the sauce comes out from the tomato. Drain and reserve the juice. Heat butter in 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


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