Here we are at the new Sunday appointment with the column, “Roberta's Kitchen” . Our Roberta Rogeri, official oil taster and cooking expert (in the picture), today he presents us with a tasty first course that smells of Emilia, with some of the typical ingredients that can fully express the flavors of this land and obviously with the presence of one of its most popular extra virgin olive oils.
difficulty: medium
Preparation: 20 min + dough rest time + braised preparation time
Cooking time: 3/4 min + braised cooking
Cost: medium / high
INGREDIENTS:
For the ravioli
- 400 g 00 flour
- 4 eggs
- salt to taste
For the filling
- 400 g of braised beef
(see ingredients below)* - 3 tablespoons of grated Parmigiano Reggiano
For the braised meat
- 1 kg of beef
- 2 glasses of Lambrusco dell'Emilia IGP
- 1 onion
- 1 carrot
- 1 clove of garlic
- 1 stalk of celery with its leaves
- aromatic herbs: 2 bay leaves, a sprig of rosemary, 3/4 juniper berries
- spices: a pinch of grated nutmeg, 3/4 cloves, pepper to taste
- 1 tablespoon flour
- salt to taste
- COLLINE DI ROMAGNA DOP EXTRA VIRGIN OLIVE OIL – MEDIUM FRUITY
PREPARATION
For the preparation of the pasta: on the work table (or in the mixer) mix the flour with the eggs and a pinch of salt for about 15 minutes, until you obtain a smooth and rather firm dough. Wrap it in plastic wrap and let it rest for an hour in the refrigerator.
In the meantime, prepare the filling and sauce: finely chop the braised meat (except for the bay leaves, cloves and a few small pieces of carrot which will decorate the dish), put it in a bowl and add the grated Parmigiano Reggiano DOP. Mix well until a homogeneous mixture is obtained. Filter the cooking liquid from the braised meat to be used to season the ravioli.
Take the dough out of the refrigerator, roll it out with a rolling pin (or with the machine) and cut it into strips. Place the filling in spaced mounds on top of the pastry strips and cover with the remaining strips. Press all around the filling so that no air remains inside the ravioli and cut with a wheel or pastry cutter, sealing the edges well.
Cook the ravioli in abundant salted water, drain them, dress them with the filtered sauce, sprinkle with Parmigiano Reggiano DOP and dress with a drizzle of Colline di Romagna DOP extra virgin olive oil.
