Homemade Gorgonzola Ravioli
Posted on 04/10/2010

INGREDIENTS

SAUCE:
1 onion
200 g of pork mince
200 g of beef mince
1 cup of water
A couple of tablespoons of olive oil
A couple of bay leaves
Salt and pepper to taste
3 kg of ripe tomatoes (roughly chopped)
PASTA:
300 g of Vitarium Plain Flour
5 eggs

STEP ONE

Heat the oil in a pot and fry the onion until soft and transparent. Add tomatoes, water, salt and pepper (usually two generous pinches), and simmer. After 30 minutes break down the tomatoes with a potato masher, while in the pot and continue simmering until the tomatoes have disintegrated and the skins are left with no flesh. This should take about an hour and a half.

STEP TWO

Remove tomato sauce from pot and push through a sieve, using the potato masher, or the back of a spoon (or alternatively use an Italian Passata machine), into a separate bowl.

STEP THREE

Heat a touch more oil to the pot the tomato sauce was originally in and fry off pork and mince meat, breaking it up while it browns. Mix sauce back through pot with cooked meat and simmer until the sauce thickens. At this point taste and add salt if required. This can take a couple of hours depending on the ripeness of the tomatoes.

STEP FOUR

In the meantime – make the pasta! Place the flour in a bowl and make a well in the centre. Add the five eggs and mix until well combined. Add extra flour if need be to form a ‘non-­‐sticky’ ball in your palms. Cover in cling wrap and place in the fridge for half an hour.

STEP FIVE

After 30 minutes – Flour a chopping board and remove a golf size ball of pasta dough from the fridge. It’s a great idea to keep the remainder of pasta dough covered in cling wrap (not necessarily in the fridge), to prevent it from drying out. Kneed the golf ball size of pasta dough and add extra flour until no longer sticky (but not dry). Flatten down with palm of hand on chopping board and gently roll through a pasta machine (starting at setting #7 and ending at setting #5). Put the finished sheet on a tray of baking paper. Continue this process until you have until rolled out all the pasta. Remember to use baking paper to separate the sheets of pasta so they don’t stick.

STEP SIX

Assembly With a cookie cutter, cut out as many circles as possible. Place a small piece of the Gorgonzola just off centre, and fold the paster over the cheese. Pinch the edges of the ravioli to remove the air and seal. Once all made, boil some water, drop in the ravioli and reduce to a simmer for 10 minutes or until al dentè. Serve with sauce.