Beef Ravioli with Tomato Sauce

Beef ravioli with tomato sauce is a classic Italian dish featuring tender pasta parcels filled with seasoned beef, enveloped in a rich tomato sauce. This hearty and comforting meal is perfect for family dinners or special occasions.

Prep Time 45

Cook Time 30

Total Time 1 15

Servings People

Ingredients

For the Ravioli:

250 g all-purpose flour
3 large eggs free range
1 tbsp olive oil
1/2 tsp salt

For the Filling:

250 g minced beef
1 small onion finely chopped
2 cloves garlic minced
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
salt to taste
pepper to taste
50 g Parmesan cheese grated/sliced

For the Tomato Sauce:

2 tbsp olive oil
1 medium onion finely chopped
3 cloves garlic minced
800 g chopped tomatoes canned
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
salt to taste
pepper to taste
basil leaves for garnish (optional)

Instructions

Make the Pasta:

On a clean surface, mound the flour and make a well in the centre.
250 g all-purpose flour
Crack the eggs into the well, add the olive oil and salt.
3 large eggs, 1 tbsp olive oil, 1/2 tsp salt
Gradually mix the flour into the eggs until a dough forms.
Knead the dough for about 10 minutes until smooth and elastic.
Wrap in cling film and let rest for 30 minutes.

Prepare the Filling:

In a skillet, heat the olive oil over medium heat.
1 tbsp olive oil
Add the chopped onion and garlic and sauté until translucent.
1 small onion, 2 cloves garlic
Add the minced beef, cooking until browned.
250 g minced beef
Stir in oregano, basil, salt and pepper.
1 tsp dried oregano, 1 tsp dried basil, salt, pepper
Remove from heat, let cool slightly, and mix in the grated Parmesan.

Roll and Fill the Ravioli:

Divide the dough into four pieces.
Roll out each piece on a floured surface until very thin.
Place small mounds of the filling (about 1 tsp each) on one sheet of pasta, spacing them evenly.
Brush around the filling with a little water, then place another sheet of pasta on top.
Press around the filling to seal, then cut into squares or circles using a ravioli cutter or knife.
Repeat with remaining dough and filling.

Make the Tomato Sauce:

In a large saucepan, heat the olive oil over medium heat.
2 tbsp olive oil
Add the onion and garlic, cooking until softened.
1 medium onion, 3 cloves garlic
Add the canned tomatoes, sugar, basil, oregano, salt, and pepper.
800 g chopped tomatoes, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, salt, pepper
Simmer for about 20 minutes, stirring occasionally.

Cook the Ravioli:

Bring a large pot of salted water to a boil.
Add the ravioli and cook for 3-4 minutes, until they float to the top.
Remove with a slotted spoon and add to the tomato sauce.
Gently stir to coat the ravioli with the sauce.

Serve:

Divide the ravioli among four plates.
Garnish with fresh basil leaves and a sprinkle of Parmesan, if desired.
50 g Parmesan cheese, basil leaves

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