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Ravioli

Italian recipe

Ravioli

Preparation : 15 min Resting : -
Cooking : 2 hr 15 min Equipment :
Difficulty :
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Serves SERVES 6 :
Filling
½ carrot, sliced
½ onion, sliced
1 small branch of celery, sliced
Olive oil, extra virgin
400 g chuck steak, diced (about 3 cm)
2 cloves
1 bay leaf
½ cup red wine
200 g pork chop
200 g veal chop
1 clove garlic, peeled and germ removed
2 sage leaves
100 g Parmesan cheese
100 g ham
1 egg
Breadcrumbs (optional)
Salt
Pepper
Egg pasta dough
400 g pasta flour or “00” flour
4 eggs
Extra virgin olive oil (if necessary)
Salt
Filling
1

Place carrot, onion, celery and 1 tblsp olive oil in metal bowl. Run EXPERT programme for 2 minutes/speed 2A/120°C.

2

Add beef and run EXPERT programme, 3 minutes/speed 2A/120°C.

3

Add cloves, bay leaf and red wine. Run EXPERT programme, 2 hours/speed 1A/100°C.  Set aside and let cool.

4

Meanwhile, cook pork and veal chops on low heat with 1 tblsp olive oil, 1/2 clove of garlic, 1 sage leaf, salt and pepper.

5

Insert transparent bowl with metal blade. Cut Parmesan cheese into 2 to 3 cm cubes and blend for about 30 seconds using FOOD PROCESSOR programme. Add chops (after removing bones) with their cooking juices followed by beef mixture (remove clove and bay leaf), ham and egg. The resulting ravioli filling must be fairly compact. If necessary, thicken with breadcrumbs.

Egg pasta dough
1

Put flour, eggs and a pinch of salt in metal bowl. Run BREAD/BRIOCHE programme.

2

After 1 minute, programme will stop. Push dough down into centre and run programme again. The dough must be elastic but not sticky. If it is sticky, add a little flour. If it is too dry, add a little water or a teaspoon of olive oil.

3

Form dough into a ball and wrap tightly with plastic film. Refrigerate for 30 minutes.

Ravioli
1

Roll out egg dough (with a rolling pin or rolling machine) to form 1 mm sheets.

2

A ravioli tray should be used if possible. Otherwise, cut into squares with a pizza cutter. Place filling in centre of square and cover with a second square of dough.

3

Press firmly around filling to seal and place on a dry, floured tea towel. Repeat until there are no more ingredients left. Make sure that the dough does not dry out or the ravioli could come open during cooking. Cook ravioli for about 5 minutes in a large volume of salted water, with a teaspoon of olive oil to stop them sticking to each other. The ravioli are cooked when they come up to the surface. Season to taste

© Photo Sandra Mahut
©​ Hachette Livre (Marabout) 2016

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