Easy Italian Recipes

 MAKES 4-6 servings

For the filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1/2 cup (21/2 oz/75 g) each finely chopped carrot and celery
- 3/4 Ib (375 g) ground (minced) beef sirloin
- Sea salt and freshly ground pepper
- 1/2 cup (4 fI oz/125 ml) dry red wine
- 2 large eggs, beaten
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup (1 oz/30 g) plain fine dried bread crumbs
- 1 Ib fresh egg pasta dough
For the sauce
- 1/4 cup (2 fI oz/60 ml) olive oil 4 cloves garlic, minced
- 1 1/2 Ib (750 g) plum (Roma) tomatoes, peeled, seeded, and chopped
- Sea salt and freshly ground pepper
- Handful of fresh basil leaves

Ravioli are made ali over Italy, with different fillings in every region. For example, in Liguria they are sometimes stuffed with fish and greens, in Tuscany with nettles, and in Sardinia with ricotta and mint or with eggplant (aubergine). In this recipe from Emilia-Romagna, a simple filling of beef and Parmigiano-Reggiano cheese is infused with the flavor of the local Barbera.

To make the filling, in a frying pan over medium heat, melt the butter. Add the onion, carrot, and celery and sauté until golden, 10-15 minutes. Add the beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer, and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.
Scrape the beef mixture into a food processor and pulse until chopped. Add the eggs, 1/2 cup cheese, and bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover, and chili for at least 1 hour or for up to overnight.
Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Cut each pasta sheet into strips 4 inches (10 cm) wide. Layer the strips flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel. Fill and cut the ravioli.
You can cook the ravioli immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick.
To make the sauce, in a frying pan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring frequently, until golden, about 1 minute. Add the tomatoes, raise the heat to medium, and bring to a simmer, stirring occasionally. Reduce the heat to low, season to taste with salt and pepper, add the basil leaves, and simmer unti! the tomatoes thicken into a light sauce, about 7 minutes. Keep warm.
Bring a large pot three-fourths full of water to a rolling boil. Add about 2 tablespoons salt, and then add the ravioli and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the ravioli rise to the surface and are al dente, 3-4 minutes.
Using a large slotted spoon, divide the ravioli among warmed plates. Spoon the sauce over the ravioli, dividing it evenly, and serve at once. Pass the cheese at the table.

Buon appetito !