Servings: 4 people
Prep time: 30 minutes
Resting time: 10 minutes
Cooking time: 15 minutes
Ingredients
Ravioli dough
- 125 g all-purpose flour
- 1 egg
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) water
- 1 pinch salt
Filling
- 420 g beef bourguignon (sous vide), with half the juices
- 250 ml (1 cup) ricotta
- 125 ml (1/2 cup) breadcrumbs
- 1 handful fresh basil, chopped
- Salt and pepper to taste
Finishing
- 500 ml (2 cups) hot tomato sauce
- Grated Parmesan cheese, for serving
Preparation
Ravioli dough
- In a bowl, mix together flour, salt, egg, olive oil and water with a fork until the dough begins to come together.
- Knead the dough by hand for a few minutes, until it becomes smooth and homogeneous.
- Form the dough into a ball, cover it and let it rest for 10 minutes.
- After resting, roll out the dough thinly using a rolling pin or a pasta machine (roller). Cut strips of dough to prepare the ravioli.
Stuffing
While the dough is resting, mix the beef bourguignon (with half the juice) with the ricotta, breadcrumbs and chopped basil. Knead until you have a homogeneous stuffing. Season with salt and pepper to taste.
Assembling the ravioli
- Place small spoonfuls of stuffing at regular intervals on a strip of dough. Cover with another strip of dough and press around the edges to seal the ravioli.
- Cut the ravioli using a pasta wheel or a knife.
Cooking
- Bring a large pot of salted water to the boil. Add the ravioli and cook for 2 to 3 minutes, until they float to the surface.
- Drain the ravioli and transfer to a pot with the hot tomato sauce. Simmer gently for 2 minutes to coat well with the sauce.
Plating
Serve the ravioli with a generous portion of the tomato sauce and sprinkle with grated Parmesan cheese when plating.
