Ravioli

Ravioli

Recipe by : Magimix
★ ★ ★ ★ ☆ 9 rates
Preparation : 15 min
Cooking : 2 h 15
Total time : 2 h 30
Rest : 0 min
6 people

75 ml of red wine

400 g chuck steak

200 g of veal chop

1 tbsp breadcrumbs (optional)

1 clove of garlic

2 cloves

1 leaf bay

2 leaves sage leaves

1 pinch salt

1 pinch pepper

100 g parmesan

1 tbsp extra virgin olive oil

0.5 carrot

0.5 onion

1 stalk celery

1 egg

200 g of pork ribs

100 g Prosciutto or ham

400 g of plain flour

4 eggs

1 tbsp extra virgin olive oil (if necessary)

1 pinch salt

Associated products

COOK EXPERT

COOK EXPERT

COOK EXPERT HEALTHY COOKING BUNDLE

COOK EXPERT HEALTHY COOKING BUNDLE

All Cooking Food Processor
Tips

You can replace the plain flour with durum flour.

RECIPE STEPS
1
Put the oil and the sliced vegetables into the metal bowl. Run the program.
  • 1 tbsp extra virgin olive oil
  • 0.5 carrot
  • 0.5 onion
  • 1 stalk celery
Expert 02:00 / 2A / 120°C
2
Roughly chop the beef and add it to the bowl. Run the program.
  • 400 g chuck steak
Expert 03:00 / 2A / 120°C
3
Add the ingredients and run the program.
  • 2 cloves
  • 75 ml of red wine
Expert 02:00:00 / 1A / 100°C
4
Set aside and allow to cool. In a frying pan, cook the pork chop and veal chop on low heat, adding the rest of the ingredients.
  • 1 clove of garlic
  • 1 leaf bay
  • 2 leaves sage leaves
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp extra virgin olive oil
  • 200 g of veal chop
  • 200 g of pork ribs
5
Fit the food processing bowl with the metal knife. Cut the Parmesan cheese into 2 to 3 cm cubes and blend for about 30 seconds by running the program.
  • 100 g parmesan
Robot
6
Add the chops (after removing their bones) with their cooking juices followed by beef mixture (remove clove and bay leaf), ham and egg.
  • 100 g Prosciutto or ham
  • 200 g of veal chop
  • 1 egg
  • 200 g of pork ribs
7
The resulting ravioli filling must be fairly compact. If necessary, thicken with breadcrumbs.
  • 1 tbsp breadcrumbs (optional)
8
Put the ingredients into the metal bowl and run the program.
  • 400 g of plain flour
  • 4 eggs
  • 1 pinch salt
Bread/Brioche 02:00 / 5 /
9
When the program stops, use a spatula to fold the dough into the center. Press Auto to rerun the program.
10
The dough must be elastic but not sticky. If it is sticky, add a little flour. If it is too dry, add a little water or a teaspoon of olive oil.
11
Form dough into a ball and wrap tightly with plastic film. Leave to rest for 30 minutes.
12
Roll out egg dough (with a rolling pin or rolling machine) to form 1 mm sheets.
13
A ravioli tray should be used if possible. Otherwise, cut into squares with a pasta wheel or a pizza cutter. Place filling in centre of square and cover with a second square of dough.
14
Press firmly around filling to seal and place on a dry, floured tea towel.
15
Repeat until there are no more ingredients left. Make sure that the dough does not dry out or the ravioli could come open during cooking.
16
Cook ravioli for about 5 minutes in a large volume of salted water, with a teaspoon of olive oil to stop them sticking to each other. The ravioli are cooked when they come up to the surface.
  • 1 tbsp extra virgin olive oil (if necessary)
17
Season according to your taste.

© Photographie Sandra Mahut ©​ Hachette Livre (Marabout) 2016

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