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    Ravioli with Braised Beef and Grana Padano Riserva
    Difficulty
    Difficult
    		Preparation
    T4270 min
    		Servings for
    4 people
    Ravioli al brasato e Grana Padano Riserva p IMG_4339

    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

    Grana Padano RiservaPasta

    Preparation

     

    STEP 1


    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.

     

    STEP 2

    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.

    STEP 3

    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.


    STEP 4

    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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