I’m taking Burritos to a whole new sophisticated level.
Oh and we’re not stopping there. This ravioli is then tossed in warm salsa and served with soured cream.
And whoa! it’s so good!!
I don’t often make homemade pasta, but it’s actually pretty fool-proof (always a good thing in my case). I usually find it therapeutic – kneading the dough and rolling it through the pasta machine.
I made it with the kids this time though, so slightly less therapeutic and quite a lot messier. If you have the patience and you’re prepared to get covered in flour, then it’s definitely a fun activity to do with the kids.
They got to choose what went in and what stayed out of their ravioli – so we had no issues getting them to eat every bite at the dinner table later.
You’ll start making your dough by piling up some pasta flour on your work surface, making a well in the flour and adding eggs and a little olive oil:
Slowly work the flour into the eggs (being careful not to break the flour dam straight away and ending up with a flood of eggs that you’re frantically trying to stop using your hands and forearms. Yes I did that once.).
Work it into a dough and knead for 5-10 minutes. Then wrap in clingfilm and refrigerate for 30 mins (or up to 24 hours):
Then cut your dough into 6 pieces, flour it (and the pasta roller) and pass it through the pasta machine 4-5 times, moving to a thinner setting each time. Alternatively, you can use a rolling pin if you’d prefer, but it takes more time
Your piece of dough should be long enough to form the top and base of 12 pieces of ravioli.
Line half of the rolled dough over a floured, 12-piece ravioli mould. Press the dough down using the press provided, then fill each indentation with the burrito ingredients. Make sure it’s well filled. You don’t want any air in the ravioli as it will expand during cooking, causing the ravioli to burst.
Brush the edges of the pasta with some water and then place the other half of the rolled dough on top. Use a rolling pin to adhere the pasta sheets to each other. Press down on the edges of the mould to cut out the shapes. Turn the mould over and the ravioli should come out with a little press on the bottom of each one:
Leave the ravioli to dry out a little whilst you repeat with the rest of the dough. When all are done, you can cook the ravioli in boiling water for 5-6 minutes. You may need to do it in a couple of pans – to prevent the pans from becoming over-full (which may cause the ravioli to stick together).
Drain the cooked ravioli in a colander, then gently toss it in some hot salsa.
Serve sprinkled with grated cheese, spring onions and a little bit of chilli. A blob of soured cream for dipping is lovely too.
- 600g/5 cups '00' pasta flour (plus extra for rolling)
- 6 large eggs
- 6 tsp olive oil
- 2 cups cooked rice
- 6 spring onions/scallions, chopped finely
- 2 red chillies, chopped finely
- Small (400g/10oz) can of mixed beans in sauce
- 1.5 cups of slow cooked beef - or other leftover cooked meat (*I used leftover beef in Guinness, see recipe below for it)
- 250g/2.5 cups sharp cheddar, grated finely
- 2 regular jars of hot salsa (or you could make your own spicy sauce – try the one in this recipe)
- To serve:
- 1 cup of sour cream
- Chopped chillies
- Chopped spring onions/scallions
- grated cheddar
- First make your pasta. Pour the flour into a mound on your work surface and make a well in it. Break the six eggs into the well and add in the 6 tsp of olive oil. Slowly, a bit at a time, incorporate the flour into the eggs. It’s can be a bit of a challenge not to get the eggs leaking out all over the surface, so you may need to work quickly.
- Continue to work the dough together. If it’s sticky, add a bit more flour, if it’s dry and you can’t get all the flour incorporated, add an extra egg yolk. Work the dough into a ball (it will be quite tough) and then knead it for 5-10 minutes until smooth. The dough will begin to feel ever so slightly oily on your hands, that’s when you know it’s ready. Wrap the dough in clingfilm and refrigerated for 30 minutes (or up to 24 hours).
- Take the dough out of the fridge, it should have softened a little and have a slightly shiny appearance. Cut the dough into 6 pieces. Put 5 of them back in the clingfilm and start working on the first piece.
- If you have a pasta machine, then flour the dough and work it through the pasta machine 4-5 times, starting at a thicker setting and finishing on it’s thinnest setting. You will need to ensure the dough and the machine is quite well floured.
- Line half of the rolled dough over a floured, 12-piece ravioli mould. Press the dough down using the press provided, then fill each indentation with the burrito ingredients.
- For each ravioli, I use ½ tsp rice, 3 slivers of spring onion and 3 sliver of chilli, 1 or 2 of the mixed beans, a tsp of slow-cooked beef (pull it apart a little rather than have one big chunk) and then top up with a good pinch of cheese. The filling should be packed in well to prevent air bubbles.
- Brush the edges of the pasta with some water and then place the other half of the rolled dough on top. Use a rolling pin to adhere the pasta sheets to each other. Press down on the edges of the mould with the rolling pin to cut out the shapes. Turn the mould over and the ravioli should come out with a little press on the bottom of each one.
- Leave the ravioli to dry whilst you make the rest.
- When all of the ravioli is made, cook the ravioli in boiling water for 5-6 minutes. You may need to do it in a couple of large pans - to prevent the pans from becoming over-full (which may cause the ravioli to stick together).
- Whilst the ravioli is cooking, heat up the salsa in a pan. Drain the ravioli and toss it gently in the warm salsa.
- Drain the cooked ravioli in a colander, then gently toss it in some hot salsa.
- Sprinkle the ravioli with grated cheese, spring onions and a little bit of chilli and serve with some sour cream.
Here's the recipe for approx. 6 cups (You need 1.5 cups for the ravioli, you can serve the rest for another meal or freeze for another time):
2 tbsp. vegetable oil
1.75kg braising/stewing beef, chopped into bite-size chunks
2 tbsp. plain (all purpose) flour mixed with a pinch of salt and pepper
2 large onions
5 cloves garlic, peeled and crushed
400ml beef stock (water plus 2 stock cubes is fine)
2tbsp tomato puree
4 bay leaves
2 tsp dark brown sugar
¾ tsp salt
¾ tsp crushed black pepper
1.Pre-heat the slow cooker to high
2.Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, sugar, salt and pepper. Bring to a gentle boil then transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours (alternatively you could put a lid on the pan and cook in the oven for 3-4 hours at 160c/325f).