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    Ravioli with Braised Beef and Grana Padano Riserva

    4 people
    T4270 min


    • 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



    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.