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How to Make Ravioli Bolognese Like a Michelin-Starred Chef

This Homemade ravioli by Chef Massimiliano Alajmo is not only delicious, but a fun winter activity for the whole family

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By La Cucina Italiana Czech Republic | May 11, 2024 | Recipes

Charm your guests like Italian Michelin-Starred Chef Massimiliano Alajmo with a super Italian cooking activity that is fun for the whole family. Inspired by a luxurious cooking class held at the Royal Mansour in Marrakesh, an exclusive Thousand and One Nights hotel, this version of ravioli bolognese is a fresh, colourful pasta filled with a Bolognese sauce.

The dish is completed with other small brush strokes of Italy: a small cube of mozzarella, a pinch of "pesto," a ricotta béchamel. A concentrate of Italy, in short, that wins over any dinner guest at work in rolling out the pasta and closing the ravioli.

Here’s how to make ravioli bolognese:

Ingredients for 6 people

For the meat sauce

500 g neck of beef

220 g beef tip

150 g cleaned onion

150 g cleaned carrots

100 g beef cheek

100 g cleaned celery

60 g extra virgin olive oil

35 g tomato paste

20 g brown sugar

15 g salt

2 cloves of garlic

2 bottles (700 g each) of Alajmo tomato sauce

For the ricotta béchamel sauce

250 g milk

90 g extra-virgin olive oil

90 g flour

80 g ricotta

20 g Parmesan cheese DOP

5 g salt

2 g brown sugar

For the basil pesto

200 g basil leaves

60 g extra virgin olive oil

30 g Parmesan cheese DOP

5 g salt

For the fresh pasta

175 flour

150 g pasteurized egg yolks

75 g durum wheat semolina

To Bring it All Together

150 g tomato sauce (from the total)

40 g mozzarella

20 g Parmesan cheese DOP

How to Make Ravioli Bolognese

For the meat sauce and tomato sauce

Finely chop the meat and brown it in a saucepan, adding a pinch of salt and freshly ground pepper.

Let the water evaporate entirely, cooking until the meat is dry.

Turn off and pour the meat onto a perforated tray to remove any remaining fat.

At the same time, in another saucepan, heat the oil, add the tomato sauce, a pinch of salt and sugar, and cook for a few minutes.

Cut celery, carrot and onion into very fine brunoise and brown them in another saucepan with garlic, for 2-3 minutes.

Add the meat, brunoise and sauce (keeping about 150 g aside for serving) and cook the ragout for 3-4 hours, also adding the concentrate so that the flavours blend together.

For the ricotta béchamel sauce

Heat the oil in a saucepan, add the flour and stir, cooking for 2-3 minutes.

Add, a little at a time, the hot milk, stirring constantly.

Season to your taste, turn off and let cool.

Add the ricotta and Parmesan to the béchamel sauce, mix well then scoop everything into a siphon.

How to Make Home Made Pesto

Blanch the basil leaves in boiling salted water for a few seconds.

Transfer them to ice and water to stop the cooking and keep the bright green colour.

Drain and pat them dry gently.

Place them in the blender with the Parmesan cheese, gradually adding the oil until creamy.

Add a pinch of salt and pepper.

For the Homemade pasta.

Mix the ingredients in the planetary mixer, then colour to taste.

We divided the dough into 4 parts, one of which was larger than the remaining parts. In each of the three smaller parts we added saffron, blended beet, and blended green spinach to make colourful pastes.

Wrap everything in plastic wrap and let it rest in the refrigerator for at least half an hour.

How to Cut the Ravioli

Roll out the dough to a thickness of about 2-3 mm.

Cut the coloured pastries into 8mm-high strips and arrange them neatly on top of a neutral dough base.

Roll out again with a rolling pin, returning to a thickness of 2-3 mm, resulting in rainbow sheets.

Cut it into disks or squares and place in the centre a teaspoon of ragu (you will need 200g of the total amount cooked), a small piece of mozzarella, a pinch of pesto.

Close the ravioli by overlapping empty discs, removing the air well and cutting them out.

The ravioli themselves, for simplicity's sake, you can prepare them without colouring the dough, or by casting it with just one colour.

Cook the ravioli in boiling salted water for a few minutes, draining them when al dente.

To Complete the Dish

Sauté the ravioli in a skillet with a drizzle of oil, Parmesan cheese and pepper.

Arrange some of the béchamel sauce in the centre of the plates, lay the ravioli on top and top with the tomato sauce.

This story originally appeared on La Cucina Italiana