Beef Ragu Ravioli

Refer to my standard pasta dough recipe.

Heat a pan to medium heat, add 2 tbsp vegetable oil. Add the onions & sautee until golden brown.

Add the celery & carrots. Sautee for 5 min, then add the beef mince & sautte until brown. Add the oregano & tomato paste. Add a tbsp water so the paste doesn't burn.

Add the chopped tomatoes, garlic & basil. Simmer until cooked through and sauce has thickened. Set aside to cool completely before filling the pasta.

Prepare a pasta roller. Dust a board with flour and roll a section of dough thin enough to fit through the roller.

Cut into wide strips. Feed each sheet through the roller on the widest setting, then on a smaller setting, and finally on your desired final setting, dusting with flour as needed.

Place one sheet of pasta on the board and place balls of filling along its length, leaving space between them.

Cover with another pasta sheet. Gently press the top layer of dough around each filling ball.

Use a dough cutter to cut out ravioli rounds, ensuring a rim around each. Pinch the sides closed and use a fork to create grooves.

Poke three tiny holes in the top of each ravioli to release steam.

Bring a pot of water to a boil with a little vegetable oil. Add ravioli in batches and cook for about 3 minutes until al dente. Remove and set aside without rinsing.

Heat a saucepan, add cream, parmesan, and garlic. Stir until well combined.

Season with salt and pepper. Simmer until the sauce is slightly reduced and thickened.

Heat a pan or wok with a little oil and sauté the cooked ravioli in batches until golden brown.

Serve 4 - 5 ravioli's to each bowl.

Pour over parmesan cheese. Garnish with grated parmesan cheese.