Ravioli Bolognese with beef or quorn
Ravioli Bolognese with beef or quorn

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Ravioli Bolognese with beef or quorn I place mine on a floured board to dry out, then they will go into the fridge ready for lunch tomorrow. QUORN Ravioli Bolognese Recipe by Arty Greig. cookpad.com Paolina. loading. Ravioli Bolognese with beef or quorn instructions.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ravioli bolognese with beef or quorn using 17 ingredients and 19 steps. Here is how you cook that.

Preparation To Make of Ravioli Bolognese with beef or quorn:
  1. Prepare Pasta:
  2. Take 2 cup 00 flour or bread flour
  3. Take 2 tbsp olive oil
  4. Prepare 1 egg
  5. Take 1/2 cup warm water
  6. Get Bolognese filling:
  7. Get 1 tbsp olive oil
  8. Prepare 1/2 small onion, chopped finely
  9. Get 2 clove garlic - optional
  10. Take 100 grams minced beef or quorn mince
  11. Take 1 tsp dried basil
  12. Take 1 cup red wine - optional
  13. Take 150 grams or half a large tin of chopped tomatoes, drained
  14. Prepare 1 tbsp tomato paste
  15. Get 1 beef stock cube
  16. Take to taste seasoning
  17. Take parmesan cheese to sprinkle over your finished ravioli

Turn the mixer on and slowly pour in egg mixture. Freeze the remaining Bolognese (you'll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli - you can cook them from frozen in the sauce. Put a pan of salted water on to boil for the pasta. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies.

Step by step To Make Ravioli Bolognese with beef or quorn:
  1. First make the pasta dough. In a kitchen mixer with the dough hook or by hand
  2. Put the flour into the bowl, crack in the egg, add the oil and start the mixer, make sure you keep pushing down any flour that rises up the bowl
  3. Start adding the water a little at a time and allow it to be worked into the dough fully before adding more. The dough should be very soft and pliable and even stick to the sides of the bowl a little, but be easy to roll off again.
  4. Once the dough has reached this stage knead it for a few minutes in the machine or a 10 minutes by hand until it is smooth and elastic (kneading activates the gluten and makes the dough stretchy)
  5. Your dough is ready to be made into sheets for the ravioli (or lasagne - if you just want the pasta)
  6. Twist off half the dough and start feeding it through your pasta machine on the thickest setting - if it looks over stretched, lay out on your board and rub flour into the sheet turn over and do again on the other side the fold over and put through again.
  7. If you're doing this by hand then roll out on a floured surface until about 5mm thick the fold into thirds (take hold of one end and fold over leaving one third exposed, then fold that end over the top)
  8. Whichever route you take, you hope to achieve a very workable dough, so you may have to fold, turn and roll several times
  9. With the machine, decrease the thickness each time until you achieve about 2mm thick strips. By hand roll as thin as possible.
  10. Next step depends if you have a ravioli tin or not. Flour your tin. Cut strips of dough to fit the tin and fill the holes with your filling of choice or place spoonfuls of filling an inch/2½cm apart.
  11. Repeat with other half of dough - makes 20 large ravioli. At this point my daughter rolled the remaining pasta using powdered sugar instead of flour then filled with a mixture of chocolate pieces, peanut butter and strawberry jam to make sweet ravioli (she served it with a light chocolate sauce on the side)
  12. Cover with a second sheet, pressing the dough firmly between each spoonful of filling. Use your roller on the tin to cut between the pieces, or use a pastry crimper or knife to cut between the pieces of ravioli on your work surface.
  13. You should drop your pieces of ravioli into a pan of boiling water and cook for 3-4 minutes, drain then serve. (Make sure you brush off all the loose flour or the pasta will get too sticky)
  14. Make the Bolognese filling. This filling is quite intense in flavour and must be thick not watery.
  15. Add oil and onion to a small pan then gently fry over a medium heat until onion becomes transparent, then add garlic if using. Turn the heat up and add the beef - stir quickly until cooked through.
  16. Add the basil and stir in then the red wine (if using) cooking on high to reduce the wine.
  17. When the wine has reduced by at least half, add all of the other ingredients.
  18. Lower the heat and let the Bolognese simmer, crush down any large pieces of tomato.
  19. Taste before seasoning. Cool before adding to your pasta. Serve the ravioli with a sprinkling of parmesan cheese and a chunk of garlic bread

Bring a pot of salted water to a boil. Reserve some of the pasta water, then drain the ravioli and set aside. So what does it taste like? A beef ravioli but so much better. Imagine the smoothest filling imaginable with the complexity of a good bolognese.

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