Meat Ravioli with Bolognese Sauce

Simmer the Bolognese Sauce

• Stir in 2 tbsp of tomato paste and cook for 1 minute. Add the 28 oz can of crushed tomatoes, 1 cup of beef broth, 1/2 cup of whole milk, 1 tsp dried oregano, the bay leaf, 1.5 tsp salt, and 1/2 tsp black pepper. Return the cooked pancetta to the pot.
• Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 90 minutes, stirring occasionally. For a deeper flavor, simmer for up to 3 hours.

Prepare the Ravioli Filling

• While the sauce simmers, heat 1 tbsp of olive oil in a skillet over medium heat. Add 1/2 chopped onion and 2 minced garlic cloves; cook until softened, about 4-5 minutes.
• Add 1/2 lb of ground beef and cook until browned. Drain excess fat and transfer the mixture to a bowl to cool completely. This is crucial to prevent the cheese from melting prematurely.
• Once cooled, add 1/2 cup ricotta, 1/4 cup Parmesan, 1 beaten egg, 2 tbsp parsley, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg to the beef mixture. Mix until well combined.

Assemble the Ravioli

• Divide the rested pasta dough into two equal pieces. Keep one piece covered while you work with the other.
• Using a pasta machine (or a rolling pin), roll one piece of dough into a long, thin sheet, about 1/16-inch thick. Lightly flour the sheet.
• Place teaspoon-sized dollops of the filling about 1.5-2 inches apart on one half of the pasta sheet.
• Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to seal the two sheets together, pushing out any air pockets.
• Use a ravioli cutter, pastry wheel, or a sharp knife to cut the ravioli into individual squares. Crimp the edges with a fork to ensure a tight seal.

Cook the Ravioli and Serve

• Bring a large pot of generously salted water to a rolling boil.
• Carefully add the ravioli in batches, being sure not to overcrowd the pot. Cook for 4-6 minutes, or until they float to the surface and the pasta is tender.
• While the ravioli cooks, remove the bay leaf from the Bolognese sauce and give it a final stir.
• Use a slotted spoon to transfer the cooked ravioli directly from the pot to serving bowls.
• Ladle a generous amount of Bolognese sauce over the ravioli. Garnish with fresh basil and a sprinkle of grated Parmesan cheese. Serve immediately.