Ingredients

• For the ravioli filling

• 2 tbsp extra-virgin olive oil
• 2 shallots
• 1 garlic clove, minced
• 3.5oz - 100g veal meat (Ground or chopped)
• ½ cup white wine
• 1 bay leaf
• 3.5oz - 100g Mortadella
• 2 slices brown bread
• A splash of milk to soak bread
• 2oz - 60g freshly grated Parmigiano-Reggiano cheese
• 1 tsp oregano
• 1 large egg
• Salt and pepper
• Marinara sauce (see my recipe)

• For the pasta

• 220g all-purpose flour
• 2 eggs
• 1 egg yolk

Click for pasta recipe Click for Marinara Tomato Sauce recipe

Steps

• For the pasta see my recipe

• Step 1

  First make the pasta dough, see my recipe link above.

• Step 2

  In a large pan add over medium heat, add olive oil, chopped shallots, chopped or minced garlic, and sweat ingredients.  Add the chopped or ground veal and continue stirring over high heat until it has colour (approx. 4 minutes). Use a fork to break up any lumps. Deglaze with ½ cup white wine, add a bay leaf, and reduce over high heat until mixture is dry. Remove bay leaf and leave to cool, then refrigerate.

• Step 3

  In a food processor add the cut mortadella pieces, add the milk-soaked bread, Parmigiano-Reggiano cheese, chopped parsley, oregano, and one large whole egg. Season with salt and pepper. (Note: Ravioli filling requires a little more salt than usual). Add the cooked veal (cold). Pulse all ingredients until fine. Cover and refrigerate until ready.

• Step 4

  Lay the pasta sheet on a lightly floured kitchen bench surface. (Thin and wide is best, and keep it covered in plastic or damp cloths when not in use or it will dry fast)

• Step 5

  Using a pastry brush, brush the pasta side closest to you lengthwise with tap water, and in between each portion, enough to moisten, but don’t soak it. This will be to seal once you fold it over.

• Step 6

  Using a spoon, scoop out a small portions (about the size of a cherry tomato or a large grape) and place them with one inch gaps, lengthwise along the pasta dough. Place them not in the centre but a little closer to the brush mark closest to you. If it appears dry, moisten again so the sheets will stick together. Fold the pasta sheet over edge to edge. Press the pasta sheets together sealing the edges around each filling (like a karate chop but gentle) and press out any trapped air bubbles, this is important. Then using a patterned ravioli cutter or a knife, cut in between to form a ravioli. If you have too much pasta on each side of the ravioli, trim down further.

• Step 7

  Place the cut ravioli on a floured sheet pan or plate to avoid them sticking.  Refrigerate them uncovered for an hour so they dry a little. Then cover with cling film for when you’re ready to use.

• Step 8

  On high heat, bring a large pot of salted water to the boil. Drop raviolis in water and cook 2-3 minutes.

• Step 9

  For the Marinara sauce, see link below:

  Napolitana (Marinara) Tomato Sauce

• Step 10

  Place a few spoons of the sauce into a pan with a little olive oil and some of the pasta cooking water.  Bring to a simmer and toss in ravioli once cooked,  shake the pan so the sauce coats them a little and serve immediately with grated Parmesan cheese and freshly picked basil leaves.

Little Tips

Use rice flour if storing in the fridge to avoid them sticking. If freezing, place on floured sheet pan or plates lined with cling film. Do not cover. Once frozen, place loosely in freezer bags. I use the second thinnest setting on my pasta machine, nothing worse than gluggy thick ravioli. You should see ravioli mixture through it or it's too thick. If your filling is a little wet, add some bread crumbs. You can also buy plastic ravioli makers for a more universal size, I myself prefer the rustic home made look. If they don't look perfect, all the better!