Ravioli
Although ingredients and method are simple, Ravioli take a little time and trouble to make. But the effort is worth while the recipe produces the best Ravioli you’ve tasted! And there’s sufficient for 8 to 10 people. If you don’t want to use the full quantity at once, Ravioli can be frozen uncooked.
INGREDIENTS
Sauce
90g butter
1 tablespoon oil
940g canned whole tomatoes
2 cloves garlic
teaspoon allspice
teaspoon rosemary
teaspoon basil
salt and pepper
Pastry
500g plain flour
2 eggs
1 tablespoon oil
pinch salt
180ml water
1 egg-yolk
1 tablespoon water, extra
Filling
250g minced beef
250g cooked chicken meat
60g salami
2 rashers bacon, rind removed
125g ham
4 cloves garlic
15g chopped parsley
teaspoon allspice
teaspoon salt
2 eggs
100g cooked spinach
METHOD
Using the pasta machine, process the dough through the machine to produce pasta sheets of 2mm in thickness.
Then use the ravioli stamper to cut the dough into fluted squares. Place teaspoonfuls of filling in the middle of half the quantity of squares. Brush along edge of pastry with combined egg-yolk and extra water, and cover with the remaining half of squares.
Seal edges of pastry around filling, pressing well together. Make sure you dont overstuff the parcels and that you seal the edges to prevent the filling leaking out during cooking.
Place quarter of ravioli into very large pan of boiling salted water, boil uncovered for 20 minutes; remove from pan. Repeat with remaining ravioli in quarter batches. Drain water form pan, add sauce, bring to boil, add ravioli to sauce, bring to boil, reduce heat, simmer very gently uncovered for 10 minutes. Serve with grated parmesan cheese.
Sauce:
Place butter and oil into pan, add crushed garlic, saute for 1 minute. Place undrained tomatoes into electric blender, blend on medium speed for 30 seconds or until pureed, or push undrained tomatoes through sieve. Add tomato mixture, with remaining ingredients, to pan, stir until combined. Bring to boil, reduce heat to very low, cover, simmer gently for 60 minutes, stirring sauce occasionally.
Pastry:
Sift flour and salt into bowl. Place eggs and oil into bowl, beat until combined. Add egg mixture to flour, gradually add water, stir until mixture is a firm but pliable dough. If eggs are large, you may not need to use all the water. Do not have dough too soft or it will be hard to handle. Turn dough out on to lightly floured surface, knead for 5 minutes. Place dough into very lightly oiled bowl, cover, stand 30 minutes.
Filling: Put all ingredients except eggs through mincer. Place into bowl, add lightly beaten eggs; mix well.
