Treat yourself to authentic Italian pasta.


  • For the pasta

  • 500g ‘00' flour

  • 5 eggs

  • 2 tsp salt

  • 1 tbsp olive oil

  • For the filling

  • 500g of pork, minced

  • 1 medium onion, finely chopped

  • 1 stick of celery, finely chopped,

  • 3 garlic cloves, finely chopped

  • 3 tbsp of olive oil

  • 3 tbsp of grated parmesan

  • 3 tbsp of chopped parsley

  • 2 eggs

  • 3 tbsp of the tomato sauce

  • For the sauce

  • 1 medium onion, finely chopped

  • 1 stick of celery, finely chopped,

  • 3 garlic cloves, finely chopped

  • 3 tbsp of olive oil

  • 700g of passata

  • 300ml of water

  • 2 tbsl of chopped basil

  • 2 tsp of dried oregano

  • 1 tsp of sugar

  • Parmesan to garnish


  • 1.

    Spoon the flour onto a wooden chopping board – make a hole in the middle. Pour the salt into the hole, along with the eggs and olive oil.

  • 2.

    Mix with a wooden spoon then bring together using your hands adding a touch of water if the dough feels dry. Knead on a floured surface for approximately 15 minutes until you have a smooth glossy dough without any dry or damp patches

  • 3.

    Make a ball shape, wrap in cling film and put aside to rest for 30 minutes.

  • For the filling:

  • 1.

    Mince the pork in a mincer if you have one or just start with minced pork. Warm the olive oil in a saucepan and fry the mince, the diced garlic, onions and celery for approximately 15 minutes. Leave to cool.

  • For the sauce:

  • 1.

    Warm olive oil in another pan and fry the second lot of diced garlic, celery and onions until they are just turning golden. Add the passata and water. Bring to the boil and simmer gently for 30 minutes.

  • 2.

    When 30 minutes have elapsed add the basil, oregano, sugar and salt.

  • Returning to the filling:

  • 1.

    Wash the mincer and put the cooled filling through once more. This can also be done in a food processor, blended carefully until you have a rough paste. Transfer to a bowl.

  • 2.

    To the mixture add the beaten eggs, parsey, parmesan and 3 tblsp of the sauce. Stir well

  • To shape the ravioli:

  • 1.

    Cut the dough into manageable pieces roughly the size of a Satsuma. Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Do this again until you have used all the dough

  • 2.

    Place the pasta sheet on a ravioli tray, using a piping bag or a spoon, drop a teaspoon sized amount of filling in the centre of each ravioli. Brush the edges with water, lay a corresponding pasta sheet over the top and press the edges to remove as much air as possible.

  • 3.

    Tip the ravioli tray over, releasing the pasta and cut with a pastry cutter.

  • 4.

    Cook in a large pan of boiling salted water for 3-4 minutes; they are ready when they float to the top.

  • 5.

    Serve in a bowl with the sauce and a sprinkling of parmesan.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 292kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 30g
  • Sugar 3g
  • Sodium 402mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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