Ravioli Bolognese - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
3 None eggs
3 tbsp olive oil
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
3 None carrots, peeled and finely diced
3 None celery stalks, trimmed and finely diced
1 lb ground beef
1 tbsp tomato paste
1 15oz can peeled tomatoes
1 None bay leaf
1/2 cup vegetable stock
1 tbsp Parmesan, grated
2 tbsp heavy cream

Preparation

Mix flour, eggs, 1 tbsp oil and 1 pinch of salt to a smooth dough, cover and leave for 1 hour to rest.
Heat remaining oil in a pan and fry onion until soft. Add beef, carrots, celery and garlic and fry over medium heat. Add tomato paste, tomatoes and bay leaf. Season to taste. Simmer for 30 mins, uncovered, until liquid is reduced. Season and leave to cool slightly.
Roll out dough thinly on a floured surface, and divide into 4 sheets. Press one of the sheets into a non-stick ravioli tray and fill the pockets with Bolognese sauce. Brush the edges of the sheet with water. Press another sheet on top and trim excess dough. Cut out the ravioli and repeat with remaining 2 sheets. (Makes about 24 ravioli.)
Boil salted water and cook the ravioli for 6 minutes. Meanwhile, heat remaining Bolognese with the stock, stir in Parmesan and cream. Divide ravioli onto 4 plates and top each serving with sauce.