This recipe isn’t a “Tuesday-night-what’s-in-the-fridge” sort of situation. This is more of a “clear your Sunday” affair. But it’s the good kind of work — hands in flour, wine glass nearby, music on, maybe your mate or your kid helping roll out dough too thick, and everything smelling like a rustic trattoria by dinnertime.

I remember making this for the first time for a birthday dinner — not mine, but someone I really liked. (Spoiler: they liked me back.) The sauce is rich and deep, the filling is classic and comforting, and the homemade pasta makes you feel like a genius even if your ravioli come out a bit… wonky. You’re allowed. They still taste like Italy.

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Why You’ll Love It

It’s a weekend cooking project with a big payoff
Freezes beautifully — make once, eat twice (or thrice)
Seriously impressive for dinner parties — it looks like effort, because it is
The bolognese? Slow-cooked and soul-hugging
Ravioli from scratch = your inner Italian nonna unlocked
The sauce is punchy, garlicky, and balanced by fresh basil

Ingredients

For the Filling:

400g minced pork (higher-welfare if possible)
400g minced veal or beef
Olive oil
2 cloves garlic
2 onions
2 carrots
2 celery sticks
200ml Chianti Classico
2 x 400g tins plum tomatoes
100g Parmesan cheese, finely grated

For the Pasta:

1 batch of fresh egg pasta dough (aka “Royal pasta dough”)
Fine semolina (for dusting)

For the Sauce:

4 cloves garlic
1–2 fresh red chillies
3 x 400g tins plum tomatoes
Fresh basil (a few sprigs)

How to Make It

Get your bolognese bubbling:

Heat a generous glug of olive oil in your biggest pan. Add all the mince, salt, and pepper, and fry over high heat for 20 minutes, stirring regularly. You want colour — that caramelised edge makes the flavour sing.

Add the veg and simmer:

While the meat’s browning, finely chop your garlic, onions, carrots, and celery. Add to the pan and cook for another 10 minutes. Pour in the Chianti and let it reduce, then stir in your tomatoes (break them up with a spoon) and half a tin of water. Simmer low and slow for an hour. Once thick and dreamy, stir in Parmesan and let cool.

Roll and fill your ravioli:

Roll out your pasta dough to 1mm thin — a pasta machine helps, but elbow grease works too. Work with a quarter of the dough at a time. Cut into 7cm squares, dollop a heaped teaspoon of cooled filling into the middle, brush edges with water, press closed, and push out the air. Place them on a semolina-dusted tray. You’ll make about 50–60. It’s oddly satisfying.

Freeze or cook straight away:

You’ll have extra bolognese — freeze it for a rainy day, or keep going. Ravioli freeze well too — lay them flat first so they don’t clump together.

Make the spicy garlic sauce:

Roughly chop garlic and chillies (adjust heat to your liking). Fry gently in olive oil until just golden, then add tomatoes. Simmer for 10 minutes, then blitz smooth with a stick blender. Taste, season, and stir in torn basil. Keep warm on low.

Cook and finish the dish:

Bring a big pot of salted water to a boil. Cook ravioli in batches — 3 minutes or so — until they float. Use a slotted spoon to move them gently into the warm sauce. Toss softly to coat, then plate with extra basil and Parmesan. Devour immediately.

Common Mistakes and How to Dodge Them

My ravioli burst in the water!
You may not have sealed the edges properly — press out all the air and crimp well. Also, don’t overfill.

My pasta dough keeps tearing.
Too dry or too thick. Add a drop of water if crumbly. Roll it thinner than you think.

The sauce is bland.
Salt, basil, and a pinch of sugar if needed. Also — use good quality tomatoes, it really matters.

I have leftover filling. What now?
Freeze it! Or stir it through spaghetti another day. Nothing gets wasted here.

Storage and Reheating

Fridge: Cooked ravioli keep 2–3 days.
Freezer: Freeze raw ravioli flat, then bag them up. Cook from frozen — just give them an extra minute.
Reheating: Gently reheat in sauce on the stovetop. Avoid microwaving — it makes the pasta chewy and sad.

Frequently Asked Questions

Do I need to use veal?
Not at all. Beef works beautifully. Use what you’ve got access to and enjoy.

Can I make the pasta dough ahead of time?
Yes, wrap it tightly and rest it in the fridge for up to 24 hours.

Do I have to make my own pasta?
Look — it’s worth it, but you could cheat with good-quality fresh lasagna sheets and cut/shape those instead.

What wine goes best with this?
A classic Chianti or any medium-bodied red with a bit of acidity to cut the richness.

Nutrition Facts (Per Serving):

Calories: ~720
Fat: 30g
Carbs: 80g
Protein: 35g
Sodium: Moderate
Sugar: 9g