Meat Ravioli with Bolognese Sauce

1. 1

   Prepare the Pasta Dough

   • On a clean work surface, mound 2 cups of '00' flour and 1/2 tsp salt. Create a well in the center.
   • Crack 3 large eggs into the well and add 1 tbsp of olive oil.
   • Using a fork, gently beat the eggs and oil, gradually incorporating flour from the sides of the well until a shaggy dough forms.
   • Knead the dough by hand for 8-10 minutes, until it becomes smooth, firm, and elastic. If it's too sticky, add a little flour; if too dry, a few drops of water.
   • Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
2. 2

   Start the Bolognese Sauce

   • In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of olive oil over medium heat. Add 4 oz of diced pancetta and cook until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
   • Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks (the soffritto) to the pot. Sauté until the vegetables are soft and translucent, about 10-12 minutes.
   • Add 4 minced garlic cloves and cook for 1 minute more until fragrant.
   • Increase heat to medium-high, add 1 lb of ground beef, and cook, breaking it up with a spoon, until browned all over. Drain any excess fat.
   • Pour in 1/2 cup of red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine has mostly evaporated.
3. 3

   Simmer the Bolognese Sauce

   • Stir in 2 tbsp of tomato paste and cook for 1 minute. Add the 28 oz can of crushed tomatoes, 1 cup of beef broth, 1/2 cup of whole milk, 1 tsp dried oregano, the bay leaf, 1.5 tsp salt, and 1/2 tsp black pepper. Return the cooked pancetta to the pot.
   • Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 90 minutes, stirring occasionally. For a deeper flavor, simmer for up to 3 hours.
4. 4

   Prepare the Ravioli Filling

   • While the sauce simmers, heat 1 tbsp of olive oil in a skillet over medium heat. Add 1/2 chopped onion and 2 minced garlic cloves; cook until softened, about 4-5 minutes.
   • Add 1/2 lb of ground beef and cook until browned. Drain excess fat and transfer the mixture to a bowl to cool completely. This is crucial to prevent the cheese from melting prematurely.
   • Once cooled, add 1/2 cup ricotta, 1/4 cup Parmesan, 1 beaten egg, 2 tbsp parsley, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg to the beef mixture. Mix until well combined.
5. 5

   Assemble the Ravioli

   • Divide the rested pasta dough into two equal pieces. Keep one piece covered while you work with the other.
   • Using a pasta machine (or a rolling pin), roll one piece of dough into a long, thin sheet, about 1/16-inch thick. Lightly flour the sheet.
   • Place teaspoon-sized dollops of the filling about 1.5-2 inches apart on one half of the pasta sheet.
   • Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to seal the two sheets together, pushing out any air pockets.
   • Use a ravioli cutter, pastry wheel, or a sharp knife to cut the ravioli into individual squares. Crimp the edges with a fork to ensure a tight seal.
6. 6

   Cook the Ravioli and Serve

   • Bring a large pot of generously salted water to a rolling boil.
   • Carefully add the ravioli in batches, being sure not to overcrowd the pot. Cook for 4-6 minutes, or until they float to the surface and the pasta is tender.
   • While the ravioli cooks, remove the bay leaf from the Bolognese sauce and give it a final stir.
   • Use a slotted spoon to transfer the cooked ravioli directly from the pot to serving bowls.
   • Ladle a generous amount of Bolognese sauce over the ravioli. Garnish with fresh basil and a sprinkle of grated Parmesan cheese. Serve immediately.

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