Homemade Ravioli in Tomato Sauce

The pasta dough: Knead the durum wheat semolina, eggs, salt and olive oil together, wrap in cling film and leave to rest in the refrigerator overnight.

For the minced meat filling: Dice the toast slice and soak in 100 ml milk. Squeeze out the diced toast slices well and mix the minced meat in a bowl, add the egg, onion chopped, parsley chopped smooth, hot rose paprika, black pepper from the mill and salt and knead well.

Do not throw away the expressed milk, but use it in the tomato sauce.

For the tomato sauce: chopped onions with the tomato paste, vegetable extract, roasted dried tomatoes in oil and 100 g. Deglaze well with red wine, reduce a little and set aside briefly in a bowl.

Now heat the olive oil and lightly melt the sugar, remove the stalk from the tomatoes, cut all of them in half and place the cut surface on the melted sugar and roast well. Deglaze with 500 ml vegetable stock and simmer for approx. 15 minutes. The milk from the toast slice can now be poured into it.

After 15 minutes, put the whole thing in a blender, mix well and pour back into the pot.

Now pour in the roasted onion mixture and let it simmer again slightly, and season to black with the grated ginger, garlic paste and hot pepper from the mill. If the sauce is a little thick, add a little more vegetable stock. Finally stir in the dried oregano. Keep the sauce warm.

Now to the pasta dough: knead the pasta dough again and roll out the dough very thinly with a pasta machine. Brush with egg white and now place small meatballs on top of each other.

Place another thinly rolled-out pasta sheet on top, press the pasta sheet lightly and cut out with a ravioli cutter.

Now squeeze the individual raviolis together so that the air is out.

In the meantime, set up salt water and bring to the boil. Put the finished raviolis in the salted water and cook for approx. 4 minutes.

Place the warm tomato sauce on the stove and add the cooked raviolis and let them steep over a low heat.