Beef Ravioli in Chicken Broth
Pasta and Pizza • Italian
Description
Beef ravioli in chicken broth
Ingredients
- Wheat Flour 15 oz
- Water 1 tablespoon
- Chicken Egg 4 pieces
- Beef 20 oz
- Onion 1 head
- Carrot 1 piece
- Red Grape Juice 10 oz
- Celery salt 1 stalk
- Clove 5 pieces
- Olive Oil 0 fl oz
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Mix the flour with salt, mound it up, and create a well in the center. Crack in three eggs, add water, and use a fork to mix them with the flour. Knead the dough for about fifteen minutes, cover it with plastic wrap, and let it rest for thirty minutes to an hour.
Step 2
Peel the vegetables, chop them finely, and sauté in olive oil. Add the meat cut into 5 cm pieces and fry, stirring, for ten minutes. Pour in the wine and simmer on low heat for one hour. Let it cool, strain it, transfer to a blender, season with salt, blend, add the yolk of one egg, Parmesan cheese, and mix.
Step 3
Roll out the dough using a pasta machine, cut squares measuring 4–5 cm on each side, place the filling in the center, fold it into a triangle, and then bring the two pointed corners together. Serve ten to twelve pieces per portion.
Step 4
Cook in chicken broth for three to four minutes, serve with a small amount of broth, and sprinkle with parsley on top.
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