Difficult
4 people
270 min
Ingredients
400 g flour
80 g Grana Padano Riserva
800 g beef (chuck eye roast)
1 l beef broth
1 cup red wine
5 eggs
1 onion
1 carrot
1 stalk celery
herbs (sage, rosemary, bay leaf…)
40 g butter
salt
pepper
Preparation
To prepare the dough for the ravioli, mix 4 eggs with the flour in a stand mixer. When the mixture is smooth and even, shape into a ball and cover with plastic wrap; set aside in the refrigerator for at least one hour.
In a saucepan, melt the butter and fry the chopped carrot, onion and celery.
Add the meat, tied with kitchen string, and brown it on all sides for a few minutes.
Deglaze the roast with a cup of red wine, add the rosemary and sage and a few ladles of previously prepared hot broth. Continue cooking for about 3 hours over low heat, adding ladles of hot broth whenever the sauce becomes thick.
When cooked, use a mixer to chop the braised beef with 1 egg and grated Grana Padano Riserva, until the mixture is smooth and even.
Roll out the pasta and use a pastry bag to add the braised beef filling; cut into ravioli with a pastry wheel.
Cook the ravioli in boiling water for 2-3 minutes, then serve with tomato sauce and the braising liquid, sprinkling with grated Grana Padano Riserva.
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