triple-tomato beef ravioli (for my sister stella)

beef-tomato filling (for 8 servings or 64 raviolis) :

• in a large casserole at medium high heat, cook the finely chopped vegetables, crushed garlic and anchovies in the olive oil until softened, then add the ground beef and brown while stirring and then add all the spices, herbs, salt and pepper and finally the beef concentrate, worcestershire sauce, crushed tomatoes and red wine, let cook down at medium heat for 15 minutes
• reduce heat to medium-low heat and then add 1 tbsp of milk or light cream every 12-15 minutes and simmer for 48-60 minutes (uncovered) stirring occasionally until reduced and thickened
• remove from heat, let cool down, then add the ricotta, grated cheeses and beaten eggs, stir well and refrigerate the mixture until ready to assemble or directly place in sphere-shaped silicon molds (with 4 cm diameter x 2 cm high cavities like in those cake-pops molds which is about 1 tbsp or 15 grams per ravioli to be assembled) and freeze in individual pre-shaped filling portions
• after freezing, pop out the half-spheres and store them in a freezer bag or an air-tight container in keep frozen until ready to assemble the raviolis

tomato-flavored pasta dough (for 8 servings or 64 raviolis) :

• combine the dry ingredients in one large bowl and the wet ingredients in another smaller bowl, combine the two until well-mixed and smoother without too much kneading and form 4 balls of dough, wrap up each in film wrap and let sit for 30 minutes before rolling out (or refrigerate for later and let sit at room temperature for 15 minutes before rolling out)
• to roll out, flatten the balls of pasta dough, flour your work surface and roll out to approximately 2 mm thick maximum (or use a pasta machine), cut out larger circles (about 7,5 cm in diameter for the tops that will be draped over the rounded part of the frozen beef filling half-spheres) and smaller circles (about 6 cm for the underside or flat part of the frozen beef-filling spheres) and then assemble, spraying or brushing the inside of the shells with water before inserting the frozen beef-tomato filling half-spheres, press together the edges to seal them well, sprinkle the exterior with flour and then set out onto a floured kitchen towel and reserve in the refrigerator (if using in the next few hours) or freeze them (I always freeze half of them or 32 assembled raviolis for another day) on trays in the freezer until solid and then unmold and transfer them to freezer bags layered with waxed paper in between the rows of raviolis

light tomato sauce (for 4 servings or 32 raviolis) :

• in a medium casserole, heat the olive oil at medium heat, add the onion and garlic cloves cut in half, the chopped anchovies,  the  bay leaves and the tomato plant stalks with leaves (optional) and let simmer until fragrant, then add the remaining ingredients such as the spices and all the tomatoes (canned and fresh) and let simmer at medium-low heat for 30 minutes, then remove the half onions, garlic cloves and bay leaves and tomato plant stalks and adjust to your taste and reheat the sauce when ready to serve.
• heat up a large quantity (4 liters) of water with coarse sea salt (2 tbsp)  and boil the raviolis for a total of 12 minutes until tender enough (remove the cooked raviolis about 2 minutes after they start floating), drain and transfer to the plates (about 7-8 raviolis per plate) add ¼ cup of light tomato sauce on the bottom of the plates before adding the raviolis on top and then add about ½ cup of sauce on top, drizzle with some olive oil, sprinkle with some fresh-flat leaf parsley leaves and parmesan shavings and serve.