Meat Ravioli with Bolognese Sauce

1. 1
   mix · ~30 min

   Make the pasta dough.

   1.Mound flour on a clean work surface and create a well in the center.

   2.Crack 3 eggs into the well, add a pinch of salt and olive oil.

   3.Using a fork, gradually whisk the eggs, pulling in flour from the edges a little at a time.

   4.When the dough comes together, knead by hand for 8-10 minutes until smooth and elastic.

   5.Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

   TIPDough resting relaxes the gluten, making it much easier to roll thin without tearing.
2. 2
   saute · ~15 min

   Cook the ravioli filling.

   1.Heat 1 tablespoon olive oil in a large skillet over medium heat.

   2.Add chopped onion and sauté until soft and translucent, about 4 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   4.Add ground beef, ground pork, and ground veal. Break up with a spoon and cook until browned.

   5.Stir in tomato paste and cook for 2 minutes.

   6.Pour in red wine and let it simmer until nearly evaporated, about 3 minutes.

   7.Season with a pinch of salt and black pepper. Remove from heat and let cool completely.

   TIPMake sure the filling cools fully before mixing in egg and cheese, or it will scramble the egg.
3. 3
   mix · ~3 min

   Finish the ravioli filling.

   1.Transfer the cooled meat mixture to a bowl.

   2.Stir in the beaten egg and grated parmesan cheese until well combined.

   3.The filling should hold together when pressed. Set aside.
4. 4
   prep · ~20 min

   Roll out the pasta dough.

   1.Divide the rested dough into 4 equal pieces. Keep covered while working.

   2.Flatten one piece and pass it through the widest setting of a pasta roller.

   3.Fold into thirds and pass through again. Repeat 3 times.

   4.Gradually reduce the roller setting, passing the dough through each setting once until it's thin enough to see your hand through (setting 6 or 7).

   5.Repeat with remaining dough pieces, dusting with flour as needed.

   TIPKeep the dough and workspace lightly floured to prevent sticking. If dough tears, fold and reroll.
5. 5
   assemble · ~25 min

   Assemble the ravioli.

   1.Lay one sheet of pasta on a lightly floured surface.

   2.Place rounded teaspoons of filling about 2 inches apart in rows on the bottom half of the sheet.

   3.Fold the top half of the pasta sheet over the filling.

   4.Press around each mound of filling to seal, pushing out any air pockets.

   5.Cut between the mounds with a ravioli cutter or sharp knife to form individual ravioli.

   6.Repeat with remaining pasta sheets and filling. Place formed ravioli on a floured tray in a single layer.

   TIPPress firmly around the filling to remove air — trapped air will cause ravioli to burst during boiling.
6. 6
   prep · ~15 min

   Prepare the soffritto for Bolognese sauce.

   1.Heat a large Dutch oven or skillet over medium heat.

   2.Add the diced pancetta and cook until the fat renders and it becomes crisp, about 5 minutes.

   3.Add the finely chopped onion, carrot, and celery to the rendered fat.

   4.Cook the vegetables, stirring occasionally, until they are very soft and lightly golden, about 8-10 minutes.

   5.Add minced garlic and cook for 30 seconds until fragrant.
7. 7
   saute · ~18 min

   Brown the Bolognese meat.

   1.Add the ground beef and ground pork to the soffritto.

   2.Break up the meat with a wooden spoon and cook over medium-high heat until deeply browned, about 10 minutes.

   3.Stir in the tomato paste and cook for 3 minutes to caramelize and deepen the flavor.

   4.Pour in the red wine and scrape up any browned bits from the bottom of the pot.

   5.Let the wine bubble and reduce until almost dry, about 5 minutes.

   TIPDon't rush browning the meat — the deep brown crust on the pan bottom builds the foundation of the sauce's flavor.
8. 8
   simmer · ~100 min

   Simmer the Bolognese sauce.

   1.Add the crushed tomatoes, milk, bay leaf, a pinch of salt, and black pepper.

   2.Bring the sauce to a gentle simmer, then reduce the heat to low.

   3.Cook, partially covered, for at least 1.5 hours, stirring occasionally to prevent sticking.

   4.If the sauce looks dry at any point, add a splash of water.

   5.Taste and adjust salt before finishing. Remove the bay leaf.

   TIPThe milk softens the meat and adds a subtle creamy richness — don't skip it, and add it after the tomatoes to prevent curdling.
9. 9
   boil · ~10 min

   Boil the ravioli.

   1.Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

   2.Gently drop the ravioli into the boiling water in batches to avoid crowding.

   3.Cook for 3-4 minutes until the ravioli float to the surface and the pasta is tender.

   4.Using a slotted spoon, lift the ravioli out and transfer directly to the pan of Bolognese sauce.

   TIPReserve half a cup of starchy pasta water before draining — use it to loosen the sauce if needed.
10. 10
    assemble · ~2 min

    Toss ravioli in the sauce and serve.

    1.Gently toss the cooked ravioli in the simmering Bolognese sauce to coat evenly.

    2.Let them cook together in the sauce for 1 minute so the pasta absorbs the flavor.

    3.Divide the ravioli among plates, spooning extra sauce on top.

    4.Finish with a generous grating of parmesan cheese.

Cuisines we love