MIAMIAMIAM! Homemade bolo ravioli is a bit of a childhood dream, isn’t it? When I was little, I loved the canned Bolognese ravioli served in the canteen haha… like I wasn’t particularly an informed palate at the time So I didn’t understand why we didn’t eat that at home with my family, who are very much against industrial food and who place great importance on the quality of the ingredients. So my parents explained to me that it was crushed animal bones that made up the stuffing of industrial ravioli and I obviously never ate it again (ark, yuck, disgusting ).

So, today, here is my version, without animals, without cruelty, worse with still more taste haha 😉 It’s an easy recipe that does not require any particular skill or material but you just need a little patience to shape the ravioli ❤

Pitites notes: 1. Feel free to use fresh tomatoes and basil during the season, or good canned tomato and dried basil out of season.

2. You can freeze raw ravioli, so when you want to eat them you plunge them directly into boiling water frozen. When they rise to the surface they are cooked.

3. I mixed the rest of the stuffing with the tomato sauce, but it doesn’t have to be.

4. I count about 12 ravioli per person.

Ingredients

For the ravioli dough

  • wheat flour – 180 (g)
  • Olive Oil– 30 (mL)
  • salt – 5 (g)
  • cornstarch – 30 (g)
For the stuffing

  • onion – 1
  • Textured Soy Protein – 50 (g)
  • soy sauce < span>– 40 (mL)
  • sugar – 10 (g)
  • basil – 100 (g)
  • salt
  • pepper
  • Olive Oil – 2 For the sauce

    • crushed tomato – 500 (mL)
    • onion – 1
    • basil
    • salt
    • pepper
    • olive oil – 2 (càs)

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    Preparation

    • Prepare the stuffing: peel and chop the onion. Pour boiling water over the textured soy protein and wait a few minutes.
    • Heat the olive oil in a small saucepan and sweat the onion in it. Let it brown well and, when it starts to color, pour in the soy sauce to deglaze and the sugar.
    • Drain the soy protein and add it to the pan (with the basil if it is dried). Let everything brown well for a few minutes over high heat. Add the tomato puree and season. (Finish by adding the basil if it is fresh).
    • Leave the stuffing to cool.
    • Prepare the sauce: peel and chop the onion. Heat the olive oil in a small saucepan and sweat the onion in it.
    • Pour in the crushed tomato or plenty of diced fresh tomatoes and simmer for about 20 minutes so that it be well melted. Add the basil during cooking if it is dry or at the very end if it is fresh. Season.
    • Prepare the dough: Mix all the ingredients then pour a trickle of water while kneading until you obtain a very smooth ball of dough. As long as it is crumbly, keep adding water. If it sticks to your fingers, there is too much water and you need to add a little more flour.
    • Roll out the ravioli dough with a rolling pin to 2 mm thick ( or in the rolling mill but it is really not essential). Cut out small circles (3 cm in diameter is good) using a cookie cutter or an inverted glass.
    • Place a teaspoon of filling in the center of each circle and close them by sealing the edges with your fingertips (there are pictures below to help you 😉 ).
    • Heat a pot of water with a drizzle of olive oil. ‘olive. When it boils, add the ravioli and let them cook for about a minute, until they rise to the surface. Collect them with a slotted spoon and serve them with the tomato sauce 😀 You can also add a little pesto or walnut parmeson.
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