Handmade Ravioli with Cheese – Minced Meat – Filling with Tomato Sauce
The perfect handmade ravioli with cheese – minced meat – filling with tomato sauce recipe with a picture and simple step-by-step instructions.
The pasta dough
- 250 g Flour
- 2 Pc Egg
- 4 tbsp Water
- 1 tsp Salt
The filling
- 250 g Mett
- 200 g Processed cheese
- 3 small Onion
- 3 tbsp Garlic oil, 1 bulb of garlic in 200 ml of oil let stand dark for 14 days
- 100 g Tomato paste concentrated three times
- Salt, pepper, sweet paprika), oregano to taste
The sauce
- 1 Can Peeled canned tomatoes
- 1 kl. Onion
- 3 tbsp Oil
- Salt, pepper, oregano, basil
Prepare the pasta dough
- Whisk eggs, water and salt. Sift the flour into a suitable bowl, making a well in the middle. Put the egg mixture in this recess and, initially with a fork, knead a smooth, firm dough. Flour your hands with it so it won’t stick! I kneaded the dough for about 15 minutes until it was really nice and even and free of air bubbles. Divide the dough into 4 – 5 portions and then roll them out on a floured board into a thin rectangle. The dough should not be thicker than 1 mm. Then wrap the dough into a roll with cling film and place in the refrigerator for about 1 hour.
The filling
- Clean the onions and chop them very finely. Fry the mince in the oils, stirring constantly, until it starts to brown. Add the onions and let them sweat. Reduce the energy supply. Add tomato paste and cheese. Melt the cheese very carefully so that it does not stick. Season to taste with the spices and remove the pot from the stove to cool.
Prepare the ravioli
- Spread out the rolls of dough from the refrigerator on a lightly floured worktop and cut into squares with an edge length of approx. 5 cm. Goes great with a pizza wheel! Only open one roll at a time, as the dough dries up quickly and is therefore difficult to process. Put some filling in the center of a square with a spoon, place a second square over it and press the edges firmly, preferably with the handle of a spoon. Process the complete dough in this way. Boil the ravioli in a large saucepan with plenty of (3l) boiling salted water for 10 – 12 minutes. Drain and drain a little. the pasta dough should still be a little “al dente”.
The sauce
- While the ravioli are cooking, add a can of peeled tomatoes and a small, very finely chopped onion to the saucepan with the remains of the filling and puree with the hand blender. Alternatively, you can also use fresh tomatoes that are blanched and peeled off. Season to taste with salt, pepper, oregano and basil and bring to the boil briefly. Arrange the ravioli with the sauce and serve. Tastes very different from canned food! Enjoy your meal!
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