Anna Barnett
Ingredients
- Ragu ingredients
- 600 g beef chuck, 2cm chunks
- 3 tbs plain flour
- 1/2 tsp freshly ground black/white pepper
- glug of rapeseed oil
- 2 good glugs of rapeseed oil
- 2 plump cloves of garlic, peeled, crushed
- 1 red onion, finely diced
- 1 stick of celery, finely diced
- 1 carrot, finely diced
- 2 fresh bay leaves
- small bunch of fresh thyme
- several sprigs of rosemary
- 5 sun-dried tomatoes
- 150 g chestnut mushrooms, diced
- 1 large Grana Padano rind
- 850 ml good quality beef stock
- Pasta
- 300 g ’00’ flour
- 3 eggs
- sprinkle of salt
- Brown butter & sage
- 40 g butter
- 3 sprigs of sage
- 40 g Grana Padano
- Sliced ham – allow 1-2 slices per portion
- Generous glue of oil
- 1 egg per portion
- 30 g Grana Padano
Preparation
Begin by preparing all ingredients as noted.
Place your pan over a medium heat, Once hot add several glugs of oil then add in your crushed garlic, diced onion, celery and carrot. Next add in your bay leaves, fresh thyme and rosemary. Allow to sweat down for around 6-7 minutes.
Combine pepper with your flour and mix through the beef so it’s evenly coated. Place your casserole dish over a medium heat and once hot add your oil then add in your beef. Be sure to avoid overloading your pan. Once browned add in your cooked onion, celery and carrot plus the fresh herbs.
Next add in the Grana Padano rind followed by beef stock, mushrooms and sun-dried tomatoes. Stir then cook on a medium to low heat for around 2 hours or until the meat is falling apart. Allow to cool.
Should there be too much stock simply remove the meat and increase the heat to reduce the stock, then return the meat to stock and finely chop before making up the ravioli.
For the pasta, pour flour onto a clean surface. Make a well in the centre then add in your three eggs plus a sprinkle of salt. Using a fork bring the flour and eggs together, once mostly combined use your hands to begin to knead the dough. Knead for around 5 minutes until the dough is smooth and springs back when pocked. Wrap in cling film, leave to rest for 30 minutes in the fridge.
Once rested cut into three and rewrap what you’re not using. Pass pasta through the thickest setting on your pasta machine, fold in half then pass it through again. Repeat this process passing through each setting twice, stopping at the penultimate setting.
Lay pasta over a ravioli mould, add a teaspoon of cold ragu filling into each mould and lightly brush with a little water then place another sheet of pasta over the top. Use the rolling pin to bring pasta sheets together then cut into individual raviolis.
Cook the pasta in a large pan of salted gently boiling water for 1-2 minutes or until pasta is cooked through and filling is hot.
In a large frying pan melt your butter cooking until golden brown. Add in the sage leaves then add in your drained ravioli and toss in the butter. Finish with a plentiful helping of Grana Padano.
