Ravioli with tomato sauce

Yield: 1 servings

Measure Ingredient
100 grams Minced lean beef; (3 1/2oz)
3 tablespoons Freshly grated parmesan cheese
2 tablespoons Chopped fresh flat leaf parsley
\N \N Grated nutmeg
½ \N Onion; peeled and very
\N \N ; finely chopped
1 \N Egg
\N \N Salt and pepper
1 can Chopped tomatoes
2 \N Cloves garlic; peeled and lightly
\N \N ; crushed
2 tablespoons Olive oil
4 \N Leaves fresh basil
\N \N Salt and pepper



For the ravioli, mix all the ingredients together very thoroughly. Roll out the pasta dough then stamp out 12 circles using a pastry cutter, or cut squares with a knife. Place some of the beef mixture in the centre of six of them, taking care to leave a gap all the way round the edge. Using a pastry brush, brush around the edges of each with a beaten egg wash, and place a second disc or square on each. Pinch the edges firmly together to seal, making sure there are no air pockets or tears. You will need to stretch the dough so that it extends to the edges.

For the tomato sauce, fry the garlic and oil together for a couple of minutes. Add the tomatoes and fry together for about 5 minutes, stirring.

Add seasoning to taste, and the basil leaves. Use as required.

To cook the ravioli, place in boiling salted water until the meat is cooked through in the middle.

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