Just Fleshy

Ravioli with Bolognese Sauce
 

 

 

Make sure you buy the best quality minced beef for this dish. Then you can be sure that it has a low fat content.

 

Serving : 6


Ingredients

  • 200g/7oz/1½ cup plain four pinch of salt

  • 2 eggs

  • 10ml ½ tsp cold water

For the filling

  • 225g/8oz low-fat ricotta cheese

  • 30ml/2 tbsp grated Parmesan cheese, plus extra to serve

  • 1egg white, beaten

  • 1.5ml/ ¼ tsp grated nutmeg

  • 1 onion, finely chopped

  • 1 garlic clove, crushed

  • 150ml/ ¼ pint cup beef stock

  • 350g/ 12oz minced extra-lean beef

  • 120ml/ 4fl oz/ ½ cup red wine

  • 30ml/2 tbsp tomato puree

  • 400g/14 oz can chopped tomatoes

  • 2.5ml/ ½ tsp chopped fresh rosemary

  • 1.5m/ ¼ tsp ground allspice

  • Salt and freshly ground black pepper

Directions

  • To make the pasta, sift the flour and salt on to a work surface and make a well. Put the eggs and water into the well. Beat the eggs together, and then draw in the flour from the sides, to make a thick paste. Mix to a firm dough, then knead until smooth. Wrap in clear film and leave to rest for 20-30 minutes.
    To make the filling, mix together the ricotta cheese, Parmesan, egg white, seasoning and grated nutmeg.

  • Roll the pasta into thin sheets, Place a small teaspoonful of filling along the pasta in rows 5cm/ 2in apart. Moisten the pasta between the fillings with beaten egg white. Lay a second sheet of pasta lightly over the top and press between each pocket to remove any air and seal firmly.

  • Cut into rounds with a serrated ravioli or pastry cutter. Transfer to 30 minutes before cooking.

  • To make the Bolognese sauce, cook the onion and garlic in the stock for 5 minutes or until the stock has reduced. Add the beef and cook quickly to brown, breaking it up with a spoon. Add the wine, tomato puree, chopped tomatoes, rosemary and all spice, bring to the boil and simmer for 1hour. Adjust the seasoning.

  • Cook the ravioli in a large pan of boiling, salted water for about 4-5 minutes. (Cook in batches to stop them sticking together.) Drain thoroughly. Serve topped with Bolognese sauce, and hand round grated Parmesan cheese separately.

Nutritional Information

  • Energy: 340 Kcals/1422kJ

  • Fat, total: 11.7g

  • Saturated fat: 5.7g

  • Protein: 23.5g

  • Carbohydrate: 33.1g

  • Sugar, total: 5.4g

  • Fibre-NSP: 2g

  • Sodium: 298g