Homemade beetroot ravioli stuffed with ragu

Recipe (4 servings) ingredients:

For the dough:

300g flour (for my homemade pasta/ravioli i always use the ‘de Cecco’ flour)

1 beetroot grinded

1 whole egg + 1 egg yolk

1 tbs olive oil

salt

To learn how to make your own beetroot dough, click on the post below and replace spinach with beetroot:

How to prepare your own beetroot dough

For the stuffing:

500g minced meat (pork and veal)

1 onion finely chopped

2 carrots finely chopped

1 celery branch finely chopped

400g canned tomatoes

100ml white wine

2 cloves

1 garlic clove minced

1 bouquet garni (bundle of dry thyme and bay leaves tied together)

60g grated parmesan cheese

50g spinach (you can use the cooked and frozen one)

1 egg

1 tbs olive oil

salt, pepper

Chop the onion, celery and carrots into very fine pieces.Heat the olive oil in a large skillet and saute the vegetables over medium heat for about 4 minutes. Add the minced garlic and cook for another minute. Add the minced meat and stir to be mixed with the vegetables. Continue cooking until the minced meat becomes brown. Increase the heat and add the white wine. Stir until the wine is evaporated. Add the canned tomatoes and let boil for about a minute. Decrease the fire to medium, add the cloves and the bouquet garni. Season with salt and pepper and let it cook for about 40-50 minutes. Once the ragu is ready (most of the water has been evaporated), add the the parmesan cheese and spinach and mix well. Remove the skillet from the fire and let it cool down. Once the temperature is decreased, add the egg and stir.

For the sauce:

50g butter

8-10 fresh sage leaves

In a sauce pan, let the butter melt and add the sage leaves. Let it cook in low heat until your dish is ready.

Once the ravioli (choose the shape you want) are stuffed with the ragu sauce place them in salted boiling water and let them cook for about 2-3 minutes. Drain them and mix them with the butter sauce. Serve with the remaining ragu sauce and of course some extra parmesan cheese.

Enjoy this lovely meal with a glass of red wine!!!

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Inspired by Laura Lavan (Les ravioli de Laura)