Beef Ravioli in Chicken Broth

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef ravioli in chicken broth

Ingredients

Wheat Flour - 14.1 oz
Water - 1 tablespoon
Chicken Egg - 4 pieces
Beef - 17.6 oz
Onion - 1 head
Carrot - 1 piece
Red Grape Juice - 8.8 oz
Celery salt - 1 stalk
Clove - 5 pieces
Olive Oil - 1 fl oz
Grated Pecorino Pepato Cheese - 3.5 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.