Ravioli with homemade tomato sauce

Ingredients for 4 servings:

• 250 g durum wheat semolina
• 2 eggs
• 1 pinch of salt
• 1 can of tomatoes, chopped
• 2 cloves garlic
• 2 shallots
• 1 tsp basil
• 1 tsp oregano
• salt and pepper
• Paprika powder
• 1 tbsp olive oil
• 2 tbsp ketchup
• 1 shot of dry red wine
• 150 g minced meat, mixed
• 2 tbsp Parmesan
• 1 egg(s)

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 25 minutes

Simple but time-consuming

First, put the sauce on the stovetop, as it needs to simmer for a while. First, finely chop the shallots and garlic. Pour the oil into a small saucepan and fry half of the onions and garlic, deglaze with red wine, and let it reduce briefly. Then add the can of tomatoes and let it simmer. Add the oregano, basil, and ketchup and stir in. Once the pasta dough is ready, season with pepper, salt, and paprika. For the filling, sauté the remaining diced shallots and garlic, add the minced meat, and cook until well-cooked. Deglaze with a little red wine if desired. Remove from the heat and let cool. Mix 1 egg and the Parmesan cheese with the cooled minced meat mixture. Purée the mixture slightly with an immersion blender and set aside. For the pasta dough, combine the durum wheat semolina with 2 eggs and a pinch of salt and knead until you have a relatively dry dough that can be processed in a pasta machine. Cut the dough into appropriate portions. Roll out the portions with a rolling pin until they fit into the pasta machine. Gradually roll out the dough to the finest setting. Now fill the long sheets of dough with the filling, using a teaspoon at a time. Layer the sheets of dough on top of each other and cut into appropriately sized noodles using a ravioli roller. Place the filled pasta in boiling water sprinkled with sea salt. Let stand for about 2-3 minutes. Remove from the water with a slotted spoon and place on a plate. Pour the sauce over the pasta and sprinkle with a little Parmesan cheese.