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Le Chaudron recipe
Raviolis frais à la viande, sauce tomate
Fresh meat ravioli in tomato sauce
⏱ 55 minServes 4Hard600 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
250 g (9 oz)ground beef15% fat
100 g (3½ oz)sausage meat
1egg
40 g (1½ oz)grated Parmesan
400 g (14 oz)canned crushed tomatoes
1yellow onion150 g (5 oz)
1 tbspchopped basil
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 250 g (9 oz) ground beef 15% fat
- 100 g (3½ oz) sausage meat
- 1 egg
- 40 g (1½ oz) grated Parmesan
- 400 g (14 oz) canned crushed tomatoes
- 1 yellow onion 150 g (5 oz)
- 1 tbsp chopped basil
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook half the chopped onion in a skillet, add the beef and sausage meat and cook for 8 minutes, breaking it up.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Let cool slightly, then mix with the egg and Parmesan and season with salt and pepper.
- Sweat the rest of the onion, add the crushed tomatoes, season and simmer for 20 minutes over low heat.
- Roll the homemade pasta dough thin with a pasta machine into two long strips about 1 mm (1/32 in) thick.
- Place small mounds of filling every 5 cm (2 in), cover with the second strip, seal, pushing out the air, and cut out with a cutter.
- Cook the ravioli for 4 minutes in a large pot of simmering salted water and lift out gently with a slotted spoon.
- Spoon over the tomato sauce, sprinkle with basil and serve hot with Parmesan.
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