ITALIAN RAVIOLI

YOU WILL NEED:

PASTRY

• 4 cups plain flour

•  pinch salt

• 2 eggs

• 1 tablespoon oil

• 1 cup water, approximately

• 1 egg yolk

• 1 tablespoon water, extra

FILLING:

• 250g ( 8 oz ) minced steak

• 250g ( 8 oz ) cooked chicken meat

• 60g ( 2 oz ) salami

• 2 rashers bacon

• 125g ( 4 oz ) ham

• 4 cloves garlic

• 1/2  cup chopped parsley

•  1/2 teaspoon ground allspice

• ½ teaspoon salt

•  2 eggs

• ½ cup cooked spinach

SAUCE

• 90g ( 30 z ) butter

• 1 tablespoon oil

• 2 cloves garlic

• 2 x 400g cans whole tomatoes

• ½ teaspoon ground allspice

• ½ teaspoon rosemary

• ½ teaspoon basil

• salt,

• pepper

ITALIAN RAVIOLI RECIPE:

To make the filling, remove the rind from the bacon. Combine all the ingredients, put half the mixture into a food processor fitted with a metal blade, and process until finely chopped; repeat with the other half of the ingredients.

Roll out half the dough to 2mm (in) thick. Cut dough into 10cm ( 4in ) strips. Place teaspoonfuls of filling at 5cm ( 2in ) intervals along one edge of pastry strips. Brush along the edge of the pastry with combined egg yolk and extra water, and lift the pastry over the filling, as shown in the picture. Repeat with remaining pastry and filling.

Seal the edges of the pastry around the filling, pressing well together. Cut between the mounds of filling with a fluted pastry cutter

Put a quarter of Ravioli into a very large pan of boiling salted water, boil uncovered for 20 minutes; remove from pan. Repeat with remaining Ravioli in quarter batches.

Drain water from the pan, add sauce to the pan, bring to boil, add Ravioli to sauce, bring to boil again, reduce heat, and simmer very gently uncovered for 10 minutes. Serve with grated parmesan cheese. 

SAUCE

Put butter and oil in the pan, add crushed garlic. cook for 1 minute. Push undrained tomatoes through a sieve. Add this tomato puree. with the remaining ingredients, to the pan, stir until combined. Bring to boil, reduce heat to very low, cover, and simmer gently for 60 minutes, stirring sauce occasionally.

PASTRY

Sift flour and salt into a bowl. Put eggs and oil into a bowl, and 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 the dough out onto the lightly floured surface, and knead for 5 minutes. Place dough into a very lightly oiled bowl, cover, and stand for 30 minutes. Reserve egg yolk and extra water for Step 2. 

Serves 6

Also Read:  ITALIAN CARBONARA SAUCE