Pork and Bean Ravioli in a Spicy Tomato Sauce

Pork and Bean Ravioli in a Spicy Tomato Sauce


1 person made this

This recipe has it all from making the pasta, the ravioli filling and the chilli tomato sauce it is served in. It takes some time to do all the steps but is worth it.


Serves: 4 

  • Ravioli Filling
  • 1 medium red onion, finely diced
  • 475g pork mince
  • 1 pinch salt and pepper, to taste
  • 1 (400g) tin haricot beans
  • 3 cloves garlic, finely diced
  • 20g fresh rosemary, diced
  • 1/2 cup (125ml) water
  • 2 tablespoons tomato paste
  • Tomato Sauce
  • 2 cloves garlic, finely sliced
  • 1 green chilli
  • 500g creamed tomatoes
  • 1 pinch sugar, to taste
  • Pasta
  • 155g pasta flour
  • 2 eggs
  • 20ml olive oil

Preparation:1hour5min  ›  Cook:20min  ›  Extra time:45min resting  ›  Ready in:2hours10min 

  1. Ravioli Filling: Sauté the onion in a little olive oil until translucent and softened.
  2. Add the pork mince, salt and pepper then cook until nice and browned all over then add the haricot beans.
  3. Add garlic and rosemary then lower the temperature to a medium heat and add water and tomato paste. Reduce the mixture down to the consistency of a bolognaise. Set to one side and allow to cool right down.
  4. Tomato Sauce: Heat a saucepan with a little olive oil and gently sauté garlic, chilli, creamed tomatoes and season.
  5. Add a splash of water and a pinch of sugar then reduce the sauce on a low heat for around 15 minutes to develop the flavours.
  6. Pasta: Place pasta flour in a food processor along with 1 whole egg, the yolk of one egg and a pinch of salt. Blend slowly in the processor for around 2 minutes until the mixture turns to a breadcrumb consistency.
  7. Once you have a breadcrumbs consistency turn out onto a cold floured surface and shape into a ball then knead really well for 90 seconds. Plastic wrap and place in the fridge for 45 minutes.
  8. Break off a golf ball sized piece of dough and roll out with a rolling pin. The dough will be a little sticky so keep dusting with flour and keep the dough moving on the surface. Keep rolling out until you reach a paper thin sheet of pasta.
  9. Lay to one side on a lightly floured surface and repeat until all the dough has been rolled into sheets. Don’t worry about the shape of the sheets as they are cut into a nice shape.
  10. Making the Ravioli: Use a standard circular biscuit cutter and cut as many discs as you can. Place 2 teaspoons of the filling on to each disc and wet the top half of the circle with a little water and fold the circle in half and pinch to seal the ravioli. Make sure you get the air out of the ravioli and the dough is nicely sealed or they will take on water when cooked.
  11. Cook the raviolis in a large saucepan of boiling salted water. Heat the chilli tomato sauce up to a simmer whilst the water comes up to the boil. Place the raviolis in the water and cook for 4-5 minutes then remove with a slotted spoon to drain off any excess water and serve with the hot tomato sauce, a twist of black pepper and a drizzle of olive oil.

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