This recipe borrowed from Jamie Oliver. Please visit his site if you’re interested in his commentary
https://www.jamieoliver.com/recipes/pasta-recipes/bolognese-ravioli/
Ingredients for the filling:
400 g ground pork
400 g ground beef
olive oil
2 cloves of garlic
2 onions
2 carrots
2 sticks of celery
200 ml Chianti Classico or other drinkable red wine
2 x 400 g tins of quality plum tomatoes
100 g Parmesan cheese, plus extra to serve
Method
Put all the ground meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the meat has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
I made a double batch of pasta dough(there’s lots of recipes on the web, what I used is below) and still had a little bit of filling remaining for my pizza. Roll out your dough to 1mm thick, then make your ravioli. I gauged the size based upon the spoonful of filling.
Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli. Place them on a flour-dusted tray as you go. This is where I had a little difficulty, having stacked some of the ravioli and stuck together….so be sure not to stack.
Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
Put a pan of salted water on to boil for the pasta.
I used a sauce I had made on hand. Feel free to use your choice. Jamie has a simple sauce on his page…
Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.