Efrat's Notebook

Beef-Filled Ravioli Draft

Homemade ravioli filled with beef slow-cooked in wine and vegetables, served in the reduced cooking broth.

  • Prep1 hr
  • Cook3 hr
  • Total4 hr
  • KashrutMeat

What you need

Amount:×1

Pasta dough

Filling

How I make it

Dough and filling

  1. In a bowl, mix the flour, eggs and yolks until a dough forms. Wrap in plastic wrap and refrigerate.

  2. Meanwhile, put the beef, vegetables, bay leaves, garlic and wine in a large pot and cover with water.

  3. Bring to a boil and simmer until the beef is tender, about 3 hours.

  4. Lift the beef out of the pot and pull the meat off the bone.

  5. Season the meat with salt and pepper, mix in the Parmesan (or substitute) and refrigerate.

  6. Strain the vegetables out of the liquid and keep reducing the broth.

Ravioli

  1. Roll the dough out with a pasta machine and cut into 1½-inch (4 cm) squares.

  2. Place a little of the meat mixture in the center of each square and fold into a triangle. Set on a floured tray.

  3. Bring a pot of salted water to a boil, cook the ravioli for 3 minutes and drain.

  4. Add the cooked ravioli to the reduced broth, stir gently and serve.

Source: ChefEf (chefef.com)