Ravioli

This first time I tasted ravioli was when I was in the 2nd grade at Taipei American School. My best friend Alex would always bring a flask of ravioli for lunch and I think this was the only thing she would bring for lunch. It was the canned type but it tasted really good compared to my sandwiches that I would bring from home. Small little pillows filled with meat and covered with a tomato sauce. I had never tasted anything like this before!


That's me in the yellow dress next to Alex in the blue dress and sitting next to her was my brother. It was my last day at school in Mrs B's class and on the way to our new home in Holland.


Alex was an American and she introduced me to lot of other foods which were strange to me at the time. Tomato soup with ABC noodles, macaroni and cheese, and I can remember for some reason always putting butter on my pasta and rice at her place..... We had alot of fun times, sleep overs and just playing by the pool with our other friend Juliette. So that's Alex where ever you are for introducing me to ravioli all those years ago.

Ravioli

Filling

300 g mince beef

1 small onion, chopped finely

1 clove garlic, chopped finely

2 tbsp parmesan cheese

1/2 tsp oregano

1/2 tsp sweet basil

Sauce

410 g can tomato puree + 1 can water

1/4 cup dry red wine

1/2 tsp oregano

1/2 tsp basil

1 small onion, chopped finely

1 clove garlic, chopped finely

salt & pepper

Pasta

2 eggs

1 1/2 cup flour + 1/2 cup extra

Filling

1. Using a saucepan, heat up some oil and saute the onions and garlic. Remove and add this to the other ingredients in another mixing bowl and refrigerate until the pasta is ready. 

Pasta

1. Using a mixing bowl, add the flour and make a well in the centre. Add the two eggs and use a fork to gradually mix the flour and egg together.

2. The dough will be a bit sticky so remove it from the bowl and place on a well floured surface. Add extra flour to the dough and knead it into a firm smooth dough. 

Make sure you sprinkle enough flour so that it doesn't stick to the surface. 

3. Divide the dough into 2 and taking one piece carefully roll it out until it is thin enough to pass through the widest setting of the pasta maker. Roll the dough through and section the dough into 3 parts and fold them over lapping each other. Roll the dough through the pasta maker again. It should be the smooth and uniform in width.

4. Roll the dough again but at the next setting. It should gradually get thinner. Roll the dough until the 2nd last setting or until it's about 2mm thick. Lay the pasta on a floured surface. Using the blunt edge of a knife mark a line along the middle of the length of the pasta sheet and along the other side making small squares.

5. Take out the filling from the fridge and use about 1/2 a teaspoon and place it in the centre of each square. Cover it with another layer of pasta and using a knife cut squares along the filling. Pinch along the sides to seal and use a fork to gently press along the edges. 

6. Use a clean tea towel and spread the finished ravioli to dry while you finish making the rest of them. Transfer the ravioli to a plate and refrigerate until needed. You can also freeze them to use later.

Sauce

1. Using a saucepan, heat some oil and saute the onions and garlic. Add any leftover filling and cook over medium heat. Add in the tomato puree and 1 can of water and stir. Add the wine, herbs . Cover and simmer for about 15 mins. Add the salt and pepper to taste. Cook until the sauce has slightly thicken and set aside.

2. Use a saucepan and fill with 3/4 of water. Bring to the boil and add the ravioli. Cook in batches. The ravioli will float up when it is cooked it should take about 6 mins. Remove and drain the ravioli.

Reheat the sauce and add the ravioli. Serve the ravioli in individual bowls and sprinkle with parmesan cheese.