Homemade Ravioli

Ingredients

Homemade Pasta

• 1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.

Salt

• 1 tablespoon of olive oil, per three cups of flour

Ravioli Filling

• 1/2 pound ground pork (finely ground)
• Olive oil
• 1 shallot , finely chopped
• 2 cloves of garlic
• 1 small bunch of fresh basil
• Ricotta cheese
• Parmesan cheese
• Salt, pepper
• 1 egg

Sauce

• Olive oil
• 2 cloves garlic
• 1 large can of quality plum tomatoes
• Large bunch of fresh basil
• Salt and pepper

Directions

Homemade Pasta

1. Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh.
2. You can also mix and knead this in the Cuisinart.

Ravioli Filling

1. Saute shallot in olive oil until soft. Add garlic and cook for 30 seconds. Add the ground pork and cook until no longer pink. Remove from heat.
2. (TIP: If the ground pork is too coarse, use stick blender to break up into finer texture.)
3. Season with salt, pepper. Add chopped basil, ricotta cheese and Parmesan. Let cool slightly. Add beaten egg. Mix well and refrigerate.

Sauce

1. Heat olive oil, add garlic, cook for 30 to 45 seconds, until fragrant. Do not brown. Break up or puree the tomatoes. Add to pan. Season with salt and pepper. Add half the chopped basil and simmer until slightly reduced. Add the remaining basil, the cooked ravioli. Spoon sauce over Ravioli and serve. The sauce could be used over any pasta.