Homemade Meat Ravioli with Bolognese Sauce

Directions

1. 1

   Make the filling first: sauté minced garlic and onion in olive oil over medium heat until soft and translucent.

2. 2

   Add the ground beef and cook, stirring, until browned. Stir in the diced tomato, season with salt and pepper, add the parsley, and cook 2 more minutes. Remove from heat and let cool completely.

3. 3

   Make the dough: mound the flour, create a well in the center and add the eggs and salt. Mix then knead for 8–10 minutes until smooth and elastic. Cover with a cloth and rest for 20 minutes.

4. 4

   Bring 3–4 litres of water to a boil with parsley stalks, whole garlic cloves and the stock cube. Add a drizzle of oil, then reduce to a very gentle simmer.

5. 5

   Roll the dough into very thin sheets using a pasta machine or a rolling pin.

6. 6

   Place small spoonfuls of filling at regular intervals on one pasta sheet. Lay a second sheet on top and cut the ravioli with a pastry wheel — the pressure alone seals the edges cleanly.

7. 7

   Cook the ravioli in the simmering broth for 4–5 minutes until they float to the surface.

8. 8

   Drain and serve topped with warm bolognese sauce. Garnish with fresh basil if desired.