Ravioli filled with potatoes and herbs served with classic Bolognese sauce flavoured with orange

Ingredients for 4 people:
For the sauce:
400 g celery, carrots, onions
400 g mixed minced meat (pork, beef, veal)
150 g red wine
150 g concentrated tomato paste
20 g various spices (juniper, star anise, black pepper, turmeric)
1 litre jar tomato sauce (passata)
300 g rich meat stock (made via reduction)
Extra virgin olive oil, salt and pepper
For the dough:
400 g flour
4 whole eggs
For the filling:
200 g potatoes
20 g herbs
Grated ring of 1 orange
Extra virgin olive oil
Salt, pepper

Prepare the sauce by frying finely chopped celery, carrots and onions in a pot and adding the tomato sauce. Cook the meat separately in a saucepan. Combine the 2 compounds, add the wine and blend. Add the spices, the tomato paste, the stock and cook until it becomes thick.
Prepare the dough by combining the eggs with the flour. Create a homogeneous and smooth ball of dough. Set aside to rest.
Prepare the filling for the ravioli by cooking the potatoes in the oven with their skins on. Once cooked, remove the skins and mash them. Combine herbs, grated orange rind, salt, pepper and oil.
Roll out the dough thinly with the help of a rolling pin and divide it into 2 parts. Roll out the first part and place small amounts of stuffing on it in rows with the help of a teaspoon. Cover with the second sheet of the dough and cut out squares to form the ravioli. Cook the ravioli in boiling salted water. Compose the dish, adding some baby tomatoes and herbs to garnish and decorate.

Chef : Giuseppe Falanga
Credits Italian Chef Cooking School. Ph. Adriano Mauri

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