Raviolis à la viande et sauce tomate ENG

Ingrédients

For the dough:
– 700 g flour
– 7 eggs
– 11g salt

For the filling:
– 700g ground beef
– 2 onions
– salt, pepper
– 1 carrot, brunoise
– 3 garlic cloves, crushed

For the tomato sauce:
-Peeled tomatoes or tomato coulis 2 cans
-Tomato paste
-1 onion and 2 garlic cloves
-Sugar/salt/olive oil
-Thyme laurel, rosemary or garden herbs
– Parmesan cheese to accompany

Matériel

Rolling machine
Rolling pin
Food processor (or your own hands 😉 )
Round pastry cutters
Roulette

Étapes de la recette

Place the flour and salt in a food processor and form a well. Add the eggs in the center and run the
for 5 minutes until the dough is smooth. Then knead by hand for 1-2 minutes, and chill for 1 hour.
Prepare the ingredients and mix to obtain a homogeneous filling.
Roll out the dough and shape the ravioli into the desired shape, sealing the dough with a little water.
In a saucepan, brown the finely chopped onions and garlic in olive oil.

Add the tomato paste, then the peeled tomatoes.

Simmer with a bouquet garni of aromatic herbs.
Poach your fresh ravioli in boiling salted water for 1 minute and 30 seconds, then remove to a
frying pan with a little cooking water and a little olive oil to prevent sticking.
Arrange in a dish and serve with tomato sauce and parmesan cheese.