This simple ravioli recipe uses tender braised beef ... Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and set aside.

For ravioli it is best to get the pasta as thin as possible, but this does make it harder to work with. Start off with rolling your dough to the third or second-narrowest setting and practise ...

Cook the ravioli according to the package instructions ... No problem, swap them out for meat or any other filling you prefer. If you're like me and prefer a firmer texture in your dishes ...

Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. They are quite time-consuming to make from scratch, but fun! You will need a pasta ...

4. When dough is ready cut into 8 pieces. Each piece will be a layer of ravioli dough. 5. Put about ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening. 6. Make ...

From the filling to the sauce, this is a delicious recipe that everyone will love. Our family tradition is to prepare it for ...

I bought MT a pasta maker set for Christmas, and yes, as she reported in a recent Test Kitchen, when she wanted to try it out, I suggested we should use up all the leftover ham first.

While the meat was browning ... Gas 6 and assemble it all in the dish for the oven. With no need to cook or blanch the ravioli, I added some of the bolognese sauce to the bottom of my 20.5cm ...