Mince and Thyme Ravioli

Prep Time


Cook Time


Total Time





  • 125 ml Eskort Pork Mince
  • 15 ml olive oil
  • 15 ml thyme
  • salt and pepper
  • zest of one lemon
  • 60 ml grana padano cheese or Parmesan cheese
    half pot water
  • Pasta for ravioli:
  • 250 ml white bread flour
  • 2 eggs, separated
  • 30 ml water
  • 5 ml coarse salt
  • 15 ml olive oil
  • Onion and vanilla sauce:
  • 1 onion, grated
  • 15 ml olive oil
  • 10 ml vanilla essence
  • 5 ml black pepper
  • 125 ml white wine
  • 250 ml pasta water (from above)
  • 125 ml fresh cream


  • Heat olive oil in a medium sized frying pan over a medium heat.
  • Season the pork mince with salt and pepper to taste, add thyme and fry until cooked. Add the cheese and lemon zest.
  • Roll out the dough on a flour dusted working surface until thin.
  • Use a cookie cutter or glass to cut out 3 cm circles.
  • Brush the edges of the dough with egg white.
  • Add a teaspoon of the pork mince filling to each circle.
  • Close with another circle and press down on the edges to close the ravioli.
  • In a large pot, heat water over a high heat and add a pinch of salt.
  • Cook the ravioli for 8 minutes so that the ‘pasta’ is cooked but still al dente.
  • Remove the ravioli from the water with a slotted spoon and drizzle with olive oil.
  • Save 250 ml pasta water for the sauce.
  • Pasta for ravioli:
  • In a large mixing bowl add the flour, egg yolks, water, salt and olive oil. Mix by hand until a ball of dough forms. The dough should have a sticky consistency (slowly add more water if too dry) .
  • Kneed for 5 – 10 minutes until smooth.
  • Place the dough in a mixing bowl and cover with plastic wrap. Place in the fridge to rest for 15 – 30 minutes.
  • Onion and vanilla sauce:
  • Place a saucepan over a medium heat, add olive oil and fry the onion and pepper until cooked.
  • Add vanilla essence, white wine and pasta water and cook until the sauce reduces.