Ravioli with Bolognese

Ingredients

• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 400 g ground meat (mixed)
• Salt
• sugar
• Pepper (freshly ground)
• 0.5 tsp Dried oregano
• 2 tbsp Tomato paste
• 425 ml chopped tomatoes (canned)
• 200 ml beef broth
• 4 sprigs basil

Instructions

1. 1.

   Knead flour, eggs and oil with salt into a smooth, supple dough for the pasta. Wash, pat dry and puree the basil. Divide the dough into three parts. Fold in basil, tomato paste and turmeric into each part; add water or more flour if needed. Shape the dough into balls, wrap in plastic and rest about 1 hour.

2. 2.

   For the sauce, peel and dice onion and garlic. Heat oil in a pot, brown the ground meat until crumbly and lightly browned. Season with salt, pepper and oregano. Stir in tomato paste, chopped tomatoes and beef broth. Simmer on low heat, stirring occasionally, for 15–20 minutes. Adjust seasoning with salt, sugar and pepper.

3. 3.

   For the filling, peel and finely dice onion and garlic. Sauté in butter. Mix both with well-drained ricotta, egg yolk, Parmesan and breadcrumbs. Season with lemon juice, zest, salt and pepper.

4. 4.

   Knead each dough ball again until smooth. Roll out on a lightly floured surface or using a pasta machine to about 2 mm thickness. Place roughly one teaspoon of filling at regular intervals on half of the dough. Brush around the filling with a little egg white. Fold the free dough side over the fillings and press edges firmly. Cut ravioli into squares with a pastry wheel.

5. 5.

   Once all ravioli are formed, cook in simmering salted water for 5–6 minutes until al dente.

6. 6.

   Wash basil, shake dry and set aside small leaves for garnish. Slice remaining basil leaves into strips.

7. 7.

   Lift ravioli from the water with a slotted spoon, drain and arrange on plates. Spoon meat sauce over them. Sprinkle basil strips over the sauce and garnish with the small basil leaves.