Sausage ravioli with cherry tomato sauce

Serves 6

Preparation: 35 min

Cooking: 20 min

PASTA DOUGH

• 500 ml (2 c) flour

• 3 eggs

• 5 ml (1 t) salt

• 15 ml (1 T) oil

SAUCE

• 1 can (400 g) whole cherry tomatoes

• 1 onion, chopped

• 30 ml (2 T) oil

• 45 ml (3 T) honey

• 4 garlic cloves, chopped

• 30 ml (2 T) Worcester sauce

• 2 rosemary sprigs

• salt and pepper

FILLING

• 300 g boerewors

• 30 ml (2 T) oil

1. Pasta dough: Pour the flour onto a clean work surface and make a well in the middle. Crack the eggs into the well and add the salt and oil. Using a fork, beat the eggs and slowly incorporate the flour by pulling it from the sides, until a dough is formed.

2. Using your hands, knead the dough until smooth. Add more flour if it’s too sticky or drops of water if it’s to dry. Wrap in clingfilm and set aside for 20 minutes.

3. Sauce: Simmer all the ingredients in a saucepan over medium heat for 20 minutes or until reduced slightly.

4. Filling: Push the boerewors meat from the casing into a bowl.

5. Heat the oil in a frying pan over medium heat, add the boerewors meat and stir to break up any lumps. Cook until done.

6. Unwrap the dough and divide into four. Using a rolling pin, roll out one piece of dough on a floured work surface until thin and long, rotating as you roll to prevent the dough from sticking. Put small heaps of the mince about 2,5 cm apart about 1 cm from one long edge. Fold the other edge over the filling and press out the ravioli with a cookie cutter. Repeat with the remaining dough and sausage meat.

7. Bring a pot of salted water to the boil over high heat. Cook the ravioli in batches: slide a few into the boiling water and stir gently. They’re done when they rise to the surface. Drain and serve topped with the cherry tomato sauce.

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