- 1.1 lb. of rump of beef
- 1 small onion
- 1 clove of garlic
- half a carrot
- celery (a small stalk)
- thyme (to your taste)
- a sprig of rosemary
- half a glass of good dry white wine
- 0.45 lb of mascarpone
- 0.22 lb of grated Parmesan cheese
- extra virgin olive oil adjust to your taste
Ingredients for the dough:
- 1 lb. of all purpose flour
- 4 eggs
- a pinch of salt
Tie the meat with a kitchen string and brown it in a pan for a few minutes with a little EVOO and a sprig of rosemary (the meat must turn brownish). Meanwhile, in a separate saucepan sauté the celery, carrot and onion (all cut into little cubes) in EVOO and adding also a clove of garlic. After a few minutes add a little water to the vegetables pan and the wine to the meat pan. Let the alcohol evaporate and transfer the meat, with its juice, in the pan with vegetables. Season with salt, pepper, cover it and cook for at least two hours, adding water if necessary. Once cooked remove the meat from its pan, cut and take away the string, cut the meat into small pieces and put in a blender with the Parmesan cheese, mascarpone and the meat cooking sauce filtered through a sieve. A homogeneous mixture should be obtained. Put it in a pastry bag and now proceed by making the dough.
Place the flour on a pastry board, make a well and and put the 4 eggs in it as shown above, add a pinch of salt and, using a fork, mix it. Once the mixture is thick enough you can use your hands to work on the dough.
Work the dough until it becomes smooth and elastic then wrap it in a film and let it rest for half an hour in the fridge. Then, using a pasta machine, as shown in the picture below, make thin layers of dough (set machine at n. 5 or 6 thickness).
To make the ravioli put the filling on each strip of dough in equal doses and equally spaced. Cover them with another layer of thin dough, delicately make sure to let the air off before you close them then cut them as regularly as possible, the easiest way is to shape them as little squares (you may also use what we call “raviolatore” a special tray with little holes to help shaping and cutting ravioli).
You are now ready to cook them! Bring salted water to boiling and boil the ravioli. It takes about 5 minutes to cook them. In the meanwhile you will have saved the juice from the stewed meat. Once you have drained the ravioli put them in the pan and quickly sautè them. Add a little EVOO and Parmesan cheese. Enjoy this yummy dish with a glass of TANTO Sangiovese!