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.


Beef Ravioli


Filling
7 ounces ground beef
2 ounces butter
2 tablespoons beef broth
3/4 cup seasoned breadcrumbs
1/4 cup parmigiano cheese, grated
1 egg
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.


Dough
1 2/3 cups flour
3 eggs
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.


Sauce
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.

Chef Chuck's Italian Butter Cookies

Biscotti al Burro


A Mother's Day special, Italian butter cookies, a sweet treat for all the lovely Moms. These cookies are light, crisp and buttery. Dip in chocolate then coat with sprinkles, coconut, or even nuts.

Italian Butter Cookies
1 cup butter, softened
3/4 cup sugar
1 egg, beaten
2 1/4 cups flour
pinch of salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate
1/4 cup heavy cream


In a mixer cream butter and sugar together, add egg. On low speed add flour, salt, cream of tartar and baking soda. Form small balls and flatten or use a cookie press to form cookies, place on an un greased baking pan. Bake at 375 degrees for 10 minutes. Makes about 5 dozen small cookies. In a double boiler melt chocolate and heavy cream, stirring to combine. Dip half the cookie in the chocolate and then into the sprinkles. Arrange on a plate and refrigerate till chocolate hardens. Store in an air tight container.

Chef Chuck's Homemade Ravioli with Butter Sage Sauce

Ravioli con salsa di burro e salvia


Homemade Ravioli filled with ricotta cheese, and served with butter sage sauce. A light and flavorful recipe, what a wonderful dinner. Picking the fresh young sage leafs from the garden made a flavorful impression to remember!


Pasta
1 1/2 cups flour
1/8 teaspoon salt
2 eggs
2 tablespoons extra virgin olive oil
3-4 tablespoons water


Cheese Filling
1 pound ricotta cheese
1 egg
1/2 cup parmigiano cheese, grated
salt and pepper


In a mixer combine all ingredients together to get a smooth dough. Roll into a ball on a floured board and wrap in plastic for 15 minutes. Cut dough in 4 sections and work with 1 section, keeping the other 3 sections wrapped. Roll out with rolling pin or use a pasta machine to make long pieces. Place a 1/2 teaspoon of cheese mixture every 1 1/2 inches, fold dough over and use a pastry cutter to seal and make decorative edges. Place on a board or baking pan and cover while making the rest of dough.
Makes 3 dozen


Sauce
12 tablespoons butter
3 tablespoons fresh sage leaves, chopped
parmigiano cheese, grated
salt and pepper

Bring a large pot of salted water to boil, gently place ravioli in and simmer for 3 minutes. In a large frying pan melt butter, sage, parmigiano, salt and pepper. Drain ravioli and put into frying pan with the sauce. Top with cheese.