When Lucia makes homemade pasta she makes it rustic, only with her hands and a rolling a pin. No pasta machine. The steps for this pasta are easy, but you need time. So relax, call for your Italian soul and welcome Lucia’s way to make a wonderful homemade meal.
You can easy make this pasta vegetarian. Add one more mushroom to the filling and some spices to the tomato sauce to depend the flavours, as a bay leaf, a pinch of dried chili or thyme.
Let me guide you through the main steps:
- Cook the potato for the filling.
- Make the tomato sauce. Let simmer.
- Make the pasta dough. Let rest.
- Make the filling for the ravioli.
- Make the ravioli.
- Make the beef ready and add to the tomato sauce.
- Cook the ravioli.
- Have the ravioli in the beef & tomato sauce.
For the beef and tomato sauce you need:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 tin (400 ml) whole tomatoes
- salt and pepper
- 1 teaspoon sugar
- 100 g beef meat
- parmesan, grated
This is how you make tomato sauce with beef:
- Put the garlic cloves in a large pan with 3 tablespoons of extra virgin olive oil. Heat gently.
- Add the tin of whole tomatoes into the pan. Stir and turn down the heat. Put the lid on and cook on low heat for 20 minutes.
- Crush the tomatoes with a fork.
- Add salt, pepper and 1 teaspoon sugar.
- When the sauce is cooked, remove the garlic. Or, if you love garlic, leave them in, as garlic-heaven surprise.
- Pound the beef flat and tender.
- Make thin shreds of the meat and add to the sauce.
For the filling you need:
- 1 potato
- 1/2 onion
- 3 champignon mushrooms
- 1 tablespoon extra virgin olive oil
- 2 tablespoons white vine (2 lemon juice)
- salt and pepper
- 1 tablespoon mascarpone
- 3 slices (30 gram) cured ham
This is how you make the filling:
- Boil the potato and let cool down. Mash it and have in a bowl.
- Add mascarpone, salt and pepper and blend gently.
- Finely slice mushrooms and onion.
- Remove the fat on the cured ham and slice it.
- Heat a pan, add olive oil, onion, mushrooms and cured ham. Cook gently for some minutes.
- Add white vine and let simmer for 5 minutes.
- Mix the fried onions, mushrooms and cured meat in to the mashed potato and mascarpone with a fork.
- Taste the filling and add with salt and pepper if needed.
For the pasta you need:
- 2 eggs
- 1 egg yolk
- 200 g flour, plus a little extra
- 1 pinch of salt
- 1/2 tablespoon extra virgin olive oil
- 1 egg, beaten for brushing
This is how you make the pasta:
- Pour the flour into a bowl.
- Add the eggs and mix together with a fork.
- Add a pinch of salt and olive oil. When the dove is soft, firm it as a ball. Divide it in 2 parts and knead for a while with your hands.
- If the dove is sticking to your hands add a little more flour, but be careful to stop adding flour as soon as it stops sticking.
- Leave the pasta to rest for at least 20 minutes under a kitchen towel or cling film. At this point the dove can rest up to 1 day in wrapped cling film.
This is how you make the filled ravioli:
- Dust the work surface with flour and divide the pasta dough in 3.
- With a rolling pin roll the pasta doughs out to 3 thin sheets.
- Put small dots of the filling in a line on the pasta sheet, spacing them 1 inch apart.
- Brush with beated egg round the dots of filling.
- Lay the second layer of pasta sheet on top. Press around the filling to expel air.
- Cut around the fillings with a cup, a knife or a wheel.
- Press the edges of the ravioli to seal well.
- Seal the edges of the ravioli with a fork.
- Stick a hole with a toothpick on the top of the ravioli to expel air.
- Gather up all the trimmings. Re-roll and repeat together with the 3 pasta sheet.
- When you have made the ravioli, save the trimmings and let them cook as pasta with the ravioli.
- Bring a large pan with salted water to boil.
- Drop in the ravioli and the excess trimmings.
- Boil for 4 minutes.
- Meanwhile warm the beef- and tomato sauce.
- Drain the pasta and add to the sauce.
- Reserve 1/2 cup pasta water, and add to the sauce.
- Blend and let simmer for 2 minutes.
- Garnish with a generous amount of grated parmesan.