Meat Ravioli with Cream and Tomato Sauce

If you plan well and have the right equipment this recipe will not take you more than 1 and 1/4 hour to prepare , start to finish!!  I had just that time to do it and in that time I managed to clean up too! Thermomix helps saving time but few pots and pans on the gas stove running simultaneously do the same thing! The quantitiy is enough to make 80 ravioli, just enough for hungry four!!

For the Dough
400g strong plain flour
4 eggs
1/4 tsp salt

For the Filling
300g Minced Beef
75g sausage mince
1 tbsp olive oil
1 tbsp chopped fresh tarragon
1 small carrot finely chopped
1 medium onion finely chopped
1 crushed clove garlic
Salt & pepper
1 egg
1 tbsp grated parmesan cheese
1 heaped teaspoon cornflour

For the Sauce
1kg Tomatoes peeled and chopped
1 small onion finely chopped
2 clove garlic crushed
1 tsp honey
Salt & pepper
75ml Fresh Cream

Ground Pistacchio and olive oil to garnish

In a food processor add flour eggs and salt and give few pulses till small balls of dough form.  (do not overmix).Transfer mixture to working surface and using hands gather to form a ball.  Cover in cling film and set aside or in a refrigerator. 

Heat olive oil in a medium pan.  Add onion, garlic and carrot and fry till onion is nearly cooked.  Add mince beef and sausage mince and stir.  Continue to fry till mince is cooked.  Add chopped tarragon, salt and pepper and corn flour and stir.  Add egg and cheese and turn off heat.  Stir well then transfer mixture to food processor and process very little to obtain a rough paste.

Using pasta machine, divide dough into three.  Pass each dough many times through the machine so that it becomes smooth and elastic and get a long rectangular and thin sheet of pastry.  Spoon filling size of grape about  in the middle of pastry but 7cms apart. Brush around the filling with a little water then fold pastry over filling.  Press with fingers around filling and then using pasta cutter, cut into rectangle shape ravioli.  Place on a floured tray cover and refrigerate till needed.

Heat a large pan of water add 1 tsp salt and bring to boil.  Cook ravioli for about 5-7 minutes till al dente. serve with Tomato and Cream sauce then sprinkle Ground Pistacchio and drizzle olive oil on top.

Sauce

Heat olive oil in a small casserole, add onion and garlic and cook till soft.  Add chopped tomatoes and cook for 15 minutes.  Using a hand blender blend mixture to smooth sauce.  Add honey, salt and pepper and boil for few minutes to reduce a little.  Turn off heat add cream and stir.