- Number of people : 10

- List of ingredients :
- Meat :
- Minced beef: 600 g
- Vegetables :
- Carrots: 800 g
- Fresh basil: 50 g
- BOF (Butter, Eggs, Cheese) :
- Ricotta: 400 g
- Eggs: 6 pieces
- Dry grocery :
- T55 wheat flour: 1 kg
- Tomato concentrate: 200 g
- Fine salt: 20 g
- Ground black pepper: 10 g
- Olive oil: 100 ml

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- T55 flour (1 kg): €0.80.
- Eggs (6 pieces): €1.80.
- Minced beef (600g): €9.
- Ricotta (400 g): €4.
- Carrots (800g): €2.
- Tomato concentrate (200g): €0.70.
- Fresh basil (50g): €1.
- Olive oil (100 ml): €0.50.
- Estimated salt/pepper/other spices: €0.20.
- Estimated energy + labour for preparation/cooking/dressing: €10.

Total material cost : ~30 € or approximately **3 € per person**.

Recommended retail price : ~15 per person, applying a reasonable multiplier (~5).

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- Total active time : 120 minutes
- Total passive time : 60 minutes

1. Making the ravioli dough (20 mins active / 30 mins passive) :
Ingredients: Flour (1 kg), eggs (6 pieces), salt (10 g).
Technique: On a clean work surface, make a fountain with the flour. Break the eggs into the centre, add the salt and mix with a fork, gradually incorporating the flour. Once smooth, knead by hand for about 10 minutes until the dough is smooth and elastic. Strain and leave to rest at room temperature for 30 minutes.
Tools required: Work surface, cling film.

2. Making the beef-ricotta stuffing (25 mins active / no passive time) :
Ingredients: Ground beef (600 g), ricotta (400 g), chopped basil (30 g), salt (5 g), pepper (2 g).
Technique: Mix the minced beef with the ricotta, finely chopped basil, salt and pepper in a bowl. Set aside in a cool place wrapped in cling film.
Tools required: Cul-de-poule, paring knife.

3. Making the carrot and tomato sauce (40 mins active / no passive time) :
Ingredients: Carrots (800 g), tomato paste (200 g), olive oil (50 ml), chopped basil (20 g), salt (5 g), pepper (2 g).
Technique: Peel and finely dice the carrots. Sweat the carrots in the olive oil without browning. Add the tomato purée, make up to the level of the water and cook over a low heat until the mixture is smooth. Blend finely in a blender and season with salt and pepper. Add the basil just before serving to preserve its aromatic freshness.
Tools required: Paring knife, saucepan, blender.

4. Assembling the ravioli (35 min active / no passive time) :
Ingredients: Rested ravioli dough, prepared filling, flour for the work surface.
Technique: Divide the dough into portions and roll each portion out thinly on a rolling machine to the desired thickness (ideally level 6 on a machine). Place regular balls of filling on one half of the rolled-out dough, spacing them far enough apart to cut the ravioli. Lightly moisten the edges, cover with the other half of the dough and press to seal around the fillings. Cut out the ravioli with a pastry cutter or knife. Set aside on a floured cloth to prevent sticking.
Tools required: Rolling machine, round cookie cutter.

5. Cooking the ravioli (10 min active / no passive time) :
Ingredients: Mounted ravioli, boiling salted water.
Technique: Bring a large quantity of salted water to the boil. Dip the ravioli in small batches to prevent them sticking together. Cook for around 4 minutes until they rise to the surface and are tender but firm to the bite ("al dente"). Drain gently with a skimmer before serving.
Tools required: Stockpot, skimmer.

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- Arrange three large ravioli per plate in a harmonious circle.
- Spoon the carrot-tomato sauce generously over the centre without covering the ravioli completely.
- Sprinkle over a few whole leaves of fresh basil for a visual and aromatic touch.
- Add a drizzle of olive oil to finish for a shiny finish.

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- Information : Approximately 450 kcal per portion.
- Allergens :
- Gluten (flour).
- Lactose (ricotta).
- Eggs.

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- Techniques: Work the dough quickly to prevent it from drying out before assembling the ravioli.
- Presentation: Use white or coloured plates to bring out the natural colours of the dish.
- Hygiene : Keep the stuffing cool at all times until assembly to avoid any health risks associated with raw meat.
- Anti-waste: Reuse any leftover pasta to make tagliatelle or other fresh pasta.

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Team creation of technical data sheets