Nutritive Information
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Energy: 340 Kcals/1422kJ
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Fat, total: 11.7g
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Saturated fat: 5.7g
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Protein: 23.5g
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Carbohydrate: 33.1g
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Sugar, total: 5.4g
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Fibre-NSP: 2g
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Sodium: 298g
Ingredients
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Plain four pinch of salt 200g/7oz/1½ cup
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Eggs 2
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Cold water 10ml ½ tsp
For the filling
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Low-fat ricotta cheese 225g/8oz
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Grated Parmesan cheese30ml/2 tbsp, plus extra to serve
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Egg white 1, beaten
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Grated nutmeg 1.5ml/ ¼ tsp
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Onion 1, finely chopped
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garlic clove 1, crushed
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Beef stock 150ml/ ¼ pint cup
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Extra-lean beef 350g/ 12oz minced
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Red wine 120ml/ 4fl oz/ ½ cup
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Tomato puree 30ml/2 tbsp
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Chopped tomatoes 400g/14 oz can
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Chopped fresh rosemary 2.5ml/ ½ tsp
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Ground allspice 1.5m/ ¼ tsp
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Salt and freshly ground black pepper
Instructions
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To make the pasta, sift the flour and salt on to a work surface and make a well. Put the eggs and water into the well. Beat the eggs together, and then draw in the flour from the sides, to make a thick paste. Mix to a firm dough, then knead until smooth. Wrap in clear film and leave to rest for 20-30 minutes. To make the filling, mix together the ricotta cheese, Parmesan, egg white, seasoning and grated nutmeg.
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Roll the pasta into thin sheets, Place a small teaspoonful of filling along the pasta in rows 5cm/ 2in apart. Moisten the pasta between the fillings with beaten egg white. Lay a second sheet of pasta lightly over the top and press between each pocket to remove any air and seal firmly.
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Cut into rounds with a serrated ravioli or pastry cutter. Transfer to 30 minutes before cooking.
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To make the Bolognese sauce, cook the onion and garlic in the stock for 5 minutes or until the stock has reduced. Add the beef and cook quickly to brown, breaking it up with a spoon. Add the wine, tomato puree, chopped tomatoes, rosemary and all spice, bring to the boil and simmer for 1hour. Adjust the seasoning.
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Cook the ravioli in a large pan of boiling, salted water for about 4-5 minutes. (Cook in batches to stop them sticking together.) Drain thoroughly. Serve topped with Bolognese sauce, and hand round grated Parmesan cheese separately.
