Wednesday, September 14, 2011
Chef Chuck's Beef Ravioli
Casonsei of Brescia
A beef ravioli recipe from Brescia, an ancient town in the beautiful Lombardy region, which lies in the famous Po Valley, in northern Italy. These delicate ravioli are filled with a beef and breadcrumb mixture, then gently sauteed in a butter and sage sauce.
7 ounces ground beef
2 ounces butter
2 tablespoons beef broth
3/4 cup seasoned breadcrumbs
1/4 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1 garlic clove, minced
salt to taste
In a frying pan brown butter add chopped meat and beef broth, till cooked. Stir in breadcrumbs, parmigiano cheese and salt. Remove from heat add egg, parsley, garlic and garlic powder. Salt to taste.
1 2/3 cups flour
1/4 teaspoon salt
Combine in a food processor till ball forms, or make a well with the flour add eggs in middle and mix till all combined and smooth. Wrap in plastic wrap and let rest for 1/2 hour.
4 ounces butter
2 tablespoons fresh sage leaves, chopped
Saute in a large frying pan for a minute or two.
Roll out dough and make ravioli or any shape, using 1 tablespoon of beef in each ravioli. Place on a baking sheet sprinkled with semolina and cover with a towel, till all the ravioli are prepared. Boil in salted water for 3 minutes, then transfer to the butter and sage pan and serve with grated parmigiano cheese on top. Makes about 3 dozen.