Just a warning, this one is a bit of a labour of love. But it is so worth it! Put an afternoon aside for this one and take your time and enjoy the experience. This picture isn’t mine but it most closely resembled it. I made this over the weekend and we had friends over so i couldn’t really spend time taking photos. This really is a decadent and delicious meal! What I did was do the other ravioli recipe on this blog and served “Ravioli 2 ways” so this was not too heavy.
I would suggest that you make the pasta dough first (refer to my ‘hand made pasta recipe’ on this blog). Put the wrapped dough into the fridge and get going with the sauce.
Tomato, Red Wine and Pecorino Cream Sauce
I took a base of a good recipe that I found and added to it and I’ve played around with it quite a bit from when I first tried it.
3 Tbsp olive oil
1 onion, chopped
10 cloves garlic, chopped (or 2 tbsp jar chopped garlic)
2 carrots, grated
2 cans crushed tomatoes
1 can tomato purée
1 cup red wine
1/4 cup parsley, chopped (or 2 tbsp dried)
3 tbsp basil, julienne (or 2 tsp dry)
1 medium sized block of pecorino cheese
1 cup heavy cream
– In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes.
– After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a handblender, you can use it right in the pot).
– Add the grated pecorino cheese and stir until dissolved. Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside.
For the Beef and Ricotta Filling
300g beef mince
1/4 onion, chopped
3 cloves garlic, minced
Salt and ground black pepper to taste
4 Tbsp Beef Stock
1 tub ricotta cheese
1/4 cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1 Tbsp Fresh Majoram
– Place the mince, onion, and garlic into a pan over medium heat, and sprinkle with salt and black pepper and marjoram. Add the stock and cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat & juice.
– Mix the ricotta cheese, Parmesan cheese, parsley, egg, and mince mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
– To make the ravioli, roll out the pasta sheets and using a cookie cutter, cut rounds out of the sheets and brush with egg wash. Spoon about 1 tablespoon of filling into the center of each pasta circle.
– Place an unfilled pasta circle on top of the filling, and press the two circle lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto some floured waxed paper.
– Bring a large pot of salted water to the boil and place the ravioli in it. stirring occasionally. When they float to the surface cook for about 3 – 5 minutes more until done to your liking.
– Serve immediately with the sauce and some freshly grated parmesan and black pepper.