Meat Ravioli with Ragù

Name: Meat Ravioli with Ragù
Yield: Serves 8 servings
Cuisine: American
Ingredients: 10 1/2 oz meat (about 300 grams); Cilantro; Onion; 1 small piece carrot; Celery; as needed Wine,; 1/2 cup water (about 120 ml); 1 pinch salt; as needed Pepper,; 1 egg; 4 eggs; 4 cups flour (about 500 grams); 1 tablespoon oil

Sara Capirola @sara_ai_fornelli

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Meat Ravioli with Ragù

Sara Capirola @sara_ai_fornelli

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Ingredients

Serves 8 servings

For the filling
10 1/2 ozmeat (about 300 grams)
Cilantro
Onion
1small piece carrot
Celery
as neededWine,
1/2 cupwater (about 120 ml)
1 pinchsalt
as neededPepper,
1egg
For the ravioli dough
4eggs
4 cupsflour (about 500 grams)
1 tablespoonoil

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Steps

1

Combine the flour, eggs, and oil in a stand mixer and knead until the dough is smooth and uniform. Refrigerate the dough for at least 30 minutes.
2

In a pot, cook the meat, celery, cilantro, and onion (all chopped) over low heat.
3

Add a splash of wine and let it reduce.
4

Add 1/2 cup water (about 120 ml), salt, and pepper, and let it reduce again. Let cool.
5

Chop everything finely and mix with 1 egg.
6

Place the dough on a floured surface and roll it out with a pasta machine to thickness setting 5.
7

Use a ravioli cutter to shape the dough, fill with the meat mixture, and seal.
8

Cook the ravioli in boiling water for 10–15 minutes and serve with ragù sauce.