Ravioli with Bolognese Sauce

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Ravioli with Bolognese Sauce

Nutritive Information

  • Energy: 340 Kcals/1422kJ

  • Fat, total: 11.7g

  • Saturated fat: 5.7g

  • Protein: 23.5g

  • Carbohydrate: 33.1g

  • Sugar, total: 5.4g

  • Fibre-NSP: 2g

  • Sodium: 298g

Ingredients

  • Plain four pinch of salt 200g/7oz/1½ cup

  • Eggs 2

  • Cold water 10ml ½ tsp

For the filling

  • Low-fat ricotta cheese 225g/8oz

  • Grated Parmesan cheese30ml/2 tbsp, plus extra to serve

  • Egg white 1, beaten

  • Grated nutmeg 1.5ml/ ¼ tsp

  • Onion 1, finely chopped

  • garlic clove 1, crushed

  • Beef stock 150ml/ ¼ pint cup

  • Extra-lean beef 350g/ 12oz minced

  • Red wine 120ml/ 4fl oz/ ½ cup

  • Tomato puree 30ml/2 tbsp

  • Chopped tomatoes 400g/14 oz can

  • Chopped fresh rosemary 2.5ml/ ½ tsp

  • Ground allspice 1.5m/ ¼ tsp

  • Salt and freshly ground black pepper

Instructions

  • To make the pasta, sift the flour and salt on to a work surface and make a well. Put the eggs and water into the well. Beat the eggs together, and then draw in the flour from the sides, to make a thick paste. Mix to a firm dough, then knead until smooth. Wrap in clear film and leave to rest for 20-30 minutes.
    To make the filling, mix together the ricotta cheese, Parmesan, egg white, seasoning and grated nutmeg.

  • Roll the pasta into thin sheets, Place a small teaspoonful of filling along the pasta in rows 5cm/ 2in apart. Moisten the pasta between the fillings with beaten egg white. Lay a second sheet of pasta lightly over the top and press between each pocket to remove any air and seal firmly.

  • Cut into rounds with a serrated ravioli or pastry cutter. Transfer to 30 minutes before cooking.

  • To make the Bolognese sauce, cook the onion and garlic in the stock for 5 minutes or until the stock has reduced. Add the beef and cook quickly to brown, breaking it up with a spoon. Add the wine, tomato puree, chopped tomatoes, rosemary and all spice, bring to the boil and simmer for 1hour. Adjust the seasoning.

  • Cook the ravioli in a large pan of boiling, salted water for about 4-5 minutes. (Cook in batches to stop them sticking together.) Drain thoroughly. Serve topped with Bolognese sauce, and hand round grated Parmesan cheese separately.

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