this week i made ravioli, i use packets of wonton skins and lay them out on a floured board and then add the filling, top them with another skin and then cut them out with a plastic cup.
the filling was a mix of beef, pork and chicken mince with sage and french sheep’s cheese, i fried off some onions and garlic, braised the mince, a good sploosh of wine and then chucked it in the food processor, then mix the meat with the cheese and a couple of eggs.
the ravioli is then gently boiled for about 6 minutes, i served it with a sauce I call Kai’s secret tomato sauce – amazingly simple and absolutely yummy!
its 2 cans of italian tomatoes, 70g butter, 1 large brown onion peeled and cut in half, a tablespoon of sugar and seasoning. simmer for 45 minutes then remove onion and dispose. Job done!
