Earlier this year my daughter tried some ravioli at school and has been begging for me to make it ever since. I have never made ravioli so a quick google search was in order. This ravioli recipe was the first recipe that I came across that hit the spot so this was used as a rough guide to convert to the Thermomix. The whole family loved this dish…I hope you enjoy it too!

THERMOMIX BEEF RAVIOLI
Filling
1 kilo diced beef sirloin, semi frozen
1 brown onion, halved

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

2 button mushrooms

30 g unsalted butter

Salt and Pepper

40 g red wine

2 eggs

30 g grated parmesan cheese

40 g bread crumbs
Pasta
As per EDC or Basic Cookbook
Sauce
5 large tomatoes
2 garlic cloves

20 g olive oil

Salt and Pepper ? optional and to taste

Handful of mixed fresh basil and oregano leaves

Pinch of dried Italian Herbs
Method:
Place diced beef in Thermomix and Turbo for 1 second x 4 or until beef minced. Set aside.
Place onion, carrot, celery and mushrooms in TM bowl and chop for 4 seconds on Speed 7.
Add butter and sauté for 8 minutes, 100 degrees, Speed 1 (if you are impatient feel free to sauté for 3 minutes!)
Add beef, salt and pepper.
With MC off, cook for 15 minutes, 100 degrees, Speed 1 or until all juices have evaporated.
Add red wine and, with MC still off, cook for a further 3 minutes, 100 degrees, Speed 1 or until the wine evaporates.
All mixture to cool slightly.

Add eggs, cheese and breadcrumbs to bowl and...