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12
Ravioli alla Parmigiana
(Ravioli Parmesan Style)
Sauce
1 onion
2 cloves of garlic
1 carrot
1 stalk blanched celery
60 g butter
3 tablespoons olive oil
300 g ground beef (steak)
4 tablespoons dry
red wine
400 g tomatoes (canned)
pepper and salt
Parmesan cheese
Filling
6 tablespoons grated
toast (use rotor
vegetable slicer
and shredder)
1 egg
cinnamon powder
nutmeg, pepper
and salt
Pasta
240 g white flour type 00
3 eggs
salt
Peel and chop onion and garlic. Scrape the carrot
and chop it. Chop the blanched celery. For the sauce,
sauté onion, carrot, blanched celery and garlic in
saucepan with butter and oil. Add ground meat
(ground in food grinder) and brown on all sides.
Add wine, turn up heat and evaporate alcohol. Add
the drained and pureed tomatoes and add pepper
and salt to taste. Cover the sauce and leave it to
simmer, stirring occasionally, for at least 2 hours.
Add some water if the mixture becomes too dry.
Place the grated toast in the mixer bowl and wet
with 4 tablespoons of sauce. Thicken with egg.
Use the beater. Add some nutmeg and cinnamon
powder and salt and pepper to taste. The filling
should be thick.
Prepare the pasta in the mixer bowl, using the dough
hook. Then use the pasta roller to roll out the dough
(see page 6). Exchange pasta roller with ravioli
maker and add the filling with filling spoon between
the sheets. Let the ravioli rest for 15-20 min.
Boil ravioli in a large amount of boiling salted water.
Discard the water and place the ravioli into warm
bowl. Pour the sauce over ravioli and stir. Sprinkle
plenty of grated Parmesan cheese and serve.
English
RECIPES
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