Ravioli

Name: Ravioli
Yield: Serves 4
Ingredients: 1 egg, lightly beaten; 1 quantity fresh pasta dough, rolled out; 2 egg yolks; 125 ml (4 fl oz/½ cup) chicken stock; 90 g (3¼ oz) prosciutto, finely chopped; 2 teaspoons tomato paste (concentrated purée); 125 g (4½ oz) minced (ground) pork; ½ teaspoon finely chopped fresh oregano, or ⅛ teaspoon dried oregano; 125 g (4½ oz) minced (ground) veal; 1 teaspoon paprika; 2 garlic cloves, crushed; 30 g (1 oz) butter; ½ small onion, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This Italian dish is made of small pasta parcels enclosing a variety of fillings. Ravioli are cooked in boiling water and served with a sauce or with butter or olive oil and seasoning. Fillings for ravioli vary, from the simplest spinach and ricotta to elaborate veal, sweetbread, lambs’ brains, pork, parmesan and breadcrumbs.

Ingredients

Filling

30 g (1 oz) butter
½ small onion, finely chopped

Main course

Method

To make the filling, heat the butter in a frying pan. Cook the onion, garlic and prosciutto over low heat for 5–6 minutes without browning. Add the pork and veal, increase the heat and lightly brown, breaking up the lumps. Add the oregano and paprika, season well and stir in the tomato paste and stock.
Cover the pan and cook for 50 minutes. Unc