Meat Ravioli, Ragù Bolognese Recipe

On a clean work surface mound the flour and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms. If dough feels dry, add up to 2 tablespoons water, 1 tsp at a time.

Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for at least 30 minutes (or refrigerated up to 2 days). Bring to room temperature before rolling.

Divide dough into 4 pieces. Keep pieces covered while working with one piece. Roll or pass through a pasta machine to thin sheets to about 1–1.5 mm (setting 6–7 on many machines). Lightly dust with flour to prevent sticking.

Cook the meat

Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped shallot and sauté 2 minutes until softened. Add minced garlic and cook 30 seconds. Add ground beef and ground pork. Cook, breaking up with a spoon, until no pink remains and meat is lightly browned, about 6–8 minutes. Season with 1 tsp salt and 1 tsp black pepper. Remove from heat and let cool slightly.

In a bowl combine cooked meat, ricotta, grated Parmesan, chopped parsley, egg yolk, and nutmeg (if using). Stir until evenly combined. Taste and adjust seasoning with salt and pepper. The mixture should be firm enough to hold shape; if too wet, add 1–2 tbs extra Parmesan or chill to firm up.

Transfer filling to a piping bag or bowl and refrigerate while you roll the pasta sheets.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a heavy-bottomed saucepan over medium heat. Add finely diced onion, carrot and celery (soffritto) and cook gently until softened but not browned, about 6–8 minutes. Add minced garlic and cook 30 seconds.

Add chopped pancetta and cook 3–4 minutes until it renders fat. Increase heat to medium-high and add ground beef and ground pork. Brown the meat, breaking it up, until no pink remains and some fond forms on the bottom, about 8–10 minutes.

Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in white wine and deglaze, scraping up browned bits; simmer until wine has mostly evaporated, 3–5 minutes.

Pour in milk and simmer until it reduces slightly, about 5 minutes. Add crushed tomatoes, stock, bay leaf, dried oregano, salt, pepper and sugar (if using). Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 1.5–2 hours, stirring occasionally; if sauce becomes too thick, add a splash of stock or water. Remove bay leaf. Taste and adjust seasoning.

Have a floured work surface and rolled pasta sheets ready. Lay one sheet flat. Using a teaspoon or small scoop (or piping bag), place mounds of filling about 1 tablespoon each spaced 1.5–2 inches apart in rows.

Lightly brush egg wash around each mound. Lay a second sheet over the top, pressing gently between mounds to seal out air and form ravioli pockets. Press around each mound to seal, then use a ravioli cutter, fluted wheel, or knife to cut into individual ravioli. Press edges with a fork to seal if desired. Transfer finished ravioli to a lightly floured tray; cover with a clean towel.

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4–6 quarts water). Add ravioli in batches, stirring gently. Fresh ravioli will cook quickly — about 3–4 minutes — until they float and are tender. Remove with a slotted spoon to drain.

While ravioli cook, melt 2 tablespoons butter in a sauté pan over medium-low heat. Add cooked ravioli and spoon a little ragù over them, tossing gently to coat and warm through for 1 minute.

Ladle warmed Ragù Bolognese over plated ravioli (or toss ravioli into the pan with sauce). Sprinkle with freshly grated Parmesan and chopped basil or parsley. Serve immediately.

Leftovers: store sauce separately in refrigerator for up to 3 days or freeze. Cooked ravioli are best eaten same day; refrigerate up to 24 hours.