RECIPES - THREE CHEESE RAVIOLI WITH TOMATO RAGOUT (YIELDS ABOUT 40 RAVIOLIS)

Pasta
500g Flour
75ml Olive oil
Warm water
Filling
200g Cacciocavallo cut into small blocks
200g Ricotta
200g Bu alo Mozzarella
Pinch of Pecorino Romano
Pinch of Parmigiano Reggiano
Generous pinch of pepper
6 Sprigs of marjoram stripped from the stalk
2 Eggs
Ragout
200g Beef chuck whole not sliced
200g Stewing pork
100ml Olive oil
4 cloves garlic crushed with blade of your knife
200ml Red wine
1 A10 tin tomatoes
30ml double tomato concentrate
Method
Pasta:
Knead the our with warm water until smooth and gradually incorporate oil. Cover with a wet cloth and set aside.
Filling:
Pulse the cacciocavallo in the food processor and add the mozzarella and then the ricotta, eggs, marjoram, pecorino and
parmesan and pepper. Pulse, don’t blend ne. The mixture should retain the ricotta consistency and there should be a
strong marjoram presence in the avour.
Roll the pasta thin, cut rounds and ll the raviolis.
Ragout:
Heat oil and add garlic and brown gently. Add the beef and pork, fry till a dark brown colour. Add the wine and reduce to
almost a syrup.
Blend the tomatoes, but not too ne as the sauce needs texture, then add to the meat. Also add the concentrate and stir.
Cook for 5-7 hrs on low heat.
Remove the garlic, beef and pork and make sure the sauce is not too thin.
Complete the dish:
Cook the raviolis until al dent , about 4 minutes, but make sure the lling is warm and melted.
Warm the sauce and pasta gently together with basil and more grated parmesan.
Serve and enjoy!