This recipe is for my beef ravioli ad uses the pasta dough described in annother of my recipes which adds annother 50mins to the prep time stated below. You will need a pasta machine or a rolling pin for the recipe and a wine glass.
- 250g Beef mince - ground
- 2 eggs
- 200g freshly made pasta dough (see other recipe)
- Olive oil
- Red Pesto
Level of difficulty Easy
Preparation time 50mins
Cooking time 8mins
Cost Budget Friendly
Using a blender grind your mince so it's texture is finer. I you don't have a blender doing this by hand with a knife just leaves a chunkier texture.
In a large pan heat up a healthy gulg of olive oil and add to it 1-2 cloves of chopped garlic and allow to cook for 2 mins. Add your mince and half cup of chopped or dreid parsely and season well. Allow your mince to cook until brown. Add roughly a cup of dried or fresh parmesan and stir well.
After stirring well add 2 beaten eggs and stir well. onc the egg is cooked remove the meat from the heat. Cover and allow to cool or use later.
Take you fresh pasta dough an cut into small sections. Using the pasta machine or a rolling pin work the dough, a section at a time, until roughly 5mm or under. Place the flat pasta sheet on a floured surface with a spoon layer on some of the mince mixture we made before and cover with a second sheet using a wine or shot glass press down and cut out your ravoili. You may need to press down around the edges to ensure it is secure. Repeat this process with the rest of the dough.
Cook you ravioli in boiling water with a pinch of salt and little olive oil. The pasta cooks quicky and is easily ready in 8 mins. To add extra flavour toss in pan warmed red pesto and add an exra sprinkling of parmesan to the top to finish.
Buying fresh parsely and parmesan can bring the budget up. It is nicer with fresh but is still tasty using the dried parmesan and dried parsely.
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