Ravioli
Equipment
- 2 bowls
- 1 egg whisker
- 1 board
- 1 Blender
- 1 mincer
Ingredients
Pastry
- 4 cups plain flour
- 2 eggs
- 1 tbsp oil
- 3/4 cup water
- 1 egg yolk
- 1 tbsp water
Filling
- 250 g minced steak
- 250 g cooked chicken meat
- 60 g salami
- 2 rashers bacon
- 125 g ham
- 4 cloves garlic
- 1/2 cup chopped parsley
- 1/2 tsp allspice
- 2 eggs
- 1/2 cup cooked spinach
Sauce
- 90 g butter or substitute
- 1 tbsp oil
- 2 cans canned tomatoes (470g cans)
- 2 cloves garlic
- 1/2 tsp allspice
- 1/2 tsp rosemary
- 1/2 tsp basil
Instructions
Pastry
- Sift flour into a bowl.
- Beat eggs and oil together and add to the flour.
- Gradually add water and stir until the mixture is firm but pliable.
- If eggs are large, less water might be required. Do not have mixture too soft or it will be too hard to handle.
- Turn pastry onto a floured board and knead for about 5 minutes.
- Place mixture into a lightly oiled bowl and let stand for about 30 minutes.
- When ready to add filling, roll half pastry out to 2 mm. thickness and cut into 10 cm. wide strips. Repeat with other half when needed.
Filling
- Remove rind from bacon.
- Put all ingredients except eggs through mincer or blender.
- Add lightly beaten eggs and mix together thoroughly.
- Place teaspoonfuls at 5 cm. intervals along one side of each pastry strip.
- Brush edges of pastry with mixture of egg yolk and extra water.
- Fold pastry over filling.
- With fingers, seal edged of pastry around each filling, pressing well together.
- Cut between mounds of filling with knife or fluted pastry cutter.
- Cook ravioli in quarter quantities in boiling water for 20 minutes.
- When sauce is ready, simmer ravioli in sauce for 5 – 10 minutes before serving.
- Freeze surplus ravioli.
Sauce
- Place butter and oil into pan and add crushed garlic. Sauté for 1 minute.
- Purée tomatoes and juice in blender for 30 seconds.
- Add to oil/butter mix, stir to combine and bring to boil.
- Reduce heat to very slow and simmer gently for 10 minutes.