Ravioli with 3 Cheeses in Meat Sauce

Preparation

For the Meat Sauce

• Heat the olive oil in a large pot
• Add the ground pork and onion – stir until browned
• Add the garlic and mushrooms – stir for 2 minutes
• Add the wine, simmer until reduced
• Stir in the tomato sauce
• Add the basil, oregano and chili flakes
• simmer for about 30 minutes
• Thicken if required – let cool and put aside until ravioli ready

For the Cheese Filling
• In a large bowl mix in the ricotta, parmesan, mozzarella , eggs, and coriander
• Add the basil, oregano, garlic – stir in thoroughly
• Season to taste with the salt and pepper and set aside in refrigerator to chill

To assemble

• Preheat oven to 375 degrees
• Spread half of the meat sauce evenly on the bottom of a rectangular casserole
• Put the cheese filling into a pastry bag – or a large zip lock bag, snip off a corner
• Lay a strip of pasta on a floured cutting board
• Pipe about a tbsp. of the filling every 4” along the pasta strip
• Lay another strip of pasta over the top of the first, pressing down around the filling
• Cut the pasta into 4” squares
• Crimp around the squares to form a seal
• Brush the edges with egg wash to seal
• Repeat with remaining pasta and cheese filling
• Place the pasta squares loosely over the meat sauce in the casserole
• Top the ravioli with the remaining sauce and smooth over evenly
• Sprinkle the cheese topping over the top of the casserole
• Bake for 30 minutes until top golden brown
• Let cool and set aside until ready to serve
• Serve the ravioli on a plate, sprinkle with remaining parmesan cheese
• Serve with garlic bread or a salad