John Myers
Ravioli with Minced Meat Filling
The perfect ravioli with minced meat filling recipe with a picture and simple step-by-step instructions.
filling
- 100 g Durum wheat semolina
- 3 piece Free range eggs
- 1 pinch Salt
- Some water
- 300 g Mixed minced meat
- 2 teaspoon Breadcrumbs
- 2 teaspoon Parmesan
- 1 piece Egg
- 1 piece Onion
- 1 teaspoon Basil
- Salt and pepper
- 1 toe Fresh garlic
- 0,25 liter White wine
- Make a pasta dough from the ingredients above: flour semolina, eggs, salt and a little water. With the kneading machine or by hand.
- Put in the fridge and let rest for 1 hour.
- In the meantime, for the filling, fry the minced meat with chopped onion until crumbly and season with salt, garlic bailikum and deglaze with a little white wine.
- Let the minced meat cool down, then mix with the egg, breadcrumbs and Parmesan.
- Now roll out the dough for the ravioli thinly with the pasta machine on speed 3. Place a long strip on top of the filling at a distance of approx. 1 1/2 cm.
- Roll out a second strip of dough and place on top of the first.
- Smooth the dough in the gaps so that the air can escape.
- Now cut with a knife in the distance to the gaps, and flatten the ravioli all around with the back of a fork,
- Approx. Let dry for 1 half hour.
- Bring a saucepan of water to the boil, add salt and cook the ravioli for about 10 minutes. (depending on the strength or thickness of the dough.)
- We had tomato pepper sauce (see my KB). to.
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