Pasta Series | Ravioli

Ravioli

A delicious and easy recipe to make ravioli at home. 

Noun.  [rav- i-o- li]

Definition: Pasta in the form of little cases of dough containing a savoury filling.

Region: Various

There’s little not to love about this popular pasta.  Two layers of pasta form a perfect pillow-like shape which is filled with a variety of different savoury stuffings.

Dating back to the 14th century, the word “ravioli” derives from the Italian word “riavvolgere”, which means “to wrap”.  It’s long been a favourite in Italy and traditionally, it was savoured for Fridays and during Lent when meat was put aside in favour of vegetarian dishes.

So this Friday, embrace Italian traditions and try making our beef shin ‘ossobuco’ ravioli with saffron butter…

Use #BanconePastaSeries to show us how you get on!

or

If you love the sound of this dish but would rather leave it to the experts then pop in to try this dish whilst it’s still on the menu! Ask for the beef shin ‘ossobuco’ ravioli with saffron butter.

Ingredients

For the dough:

(Alternatively you can also use a couple of packs of good quality supermarket fresh lasagna sheets to make the pasta.)

• 200g 00 flour

• 2 lightly beatenlarge eggs

• Pinch of salt

• Dash olive oil

• One beaten egg for brushing

For the filling:

• 1 beef shin on the bone

• 2 carrots roughly chopped

• 1 onion roughly chopped

• 3 stick celery roughly chopped

• 1 ltr good chicken stock

• 1 tablespoon double concentrated tomato paste

• Handful of grated parmesan

• 1 bay leaf

• 1 sprig rosemary

• Splash of white wine

For the sauce:

• 100g unsalted butter – cubed

• 1 pinch saffron

• Splash of white balsamic vinegar

Method

Pasta

1. Make a well with your finger in the flour. Using index finger in a swirling motion, incorporate eggs, salt and oil into the mixture until you have a crumbly consistency. Then kneed into your dough until consistency is smooth.

2. Wrap in clingfilm and leave to rest in fridge for an hour.

3. Remove from fridge and leave at room temperature for another hour.

Filling

1. Take a large pan and brown the vegetables in a little olive oil.

2. Add tomato paste and cook out with a wooden spoon taking care not to let it catch.

3. Add the herbs, now add your beef shin and the splash of wine and evaporate.

4. Add stock just to cover, bring to the boil and then turn down to a very low simmer (as low as possible).

5. Simmer for an hour and check meat is falling off the bone. If not, cook for another half hour.

6. Remove the shin from the pan and pick the meat off the bone and reintroduce to the liquid.

7. Reduce down until you have a sticky consistency that will coat the back of a spoon.

8. Remove the herbs.

9. Add beef to a mixer with the paddle attachment fitted and whip on a high speed until the mixture is fully incorporated.

10. Add the parmesan and mix for an additional minute.

11. Check seasoning and leave in fridge to cool.

12. Using a pasta machine roll your dough into 2 sheets about 1.5mm thick.

13. Lay pasta sheet flat on a floured surface.

14. Brush eggwash across the full length and width of the pasta sheet.

15. Using a tea spoon, place your filling out in a line 3 finger widths apart in the centre of the pasta sheet.

16. Place 2nd pasta sheet on top of the one with the filling.

17. Remove any air pockets by pressing with your fingers.

18. Using a round pastry cutter, cut your ravioli.

Cooking

1. Bring a large pot of salted water to a rolling boil.

2. Put a heavy based frying pan on a medium heat and add the butter, pinch of saffron and splash of balsamic vinegar.

3. Move the pan in a swirling motion and add a few spoons of cooking water to emulsify being careful not to split the sauce. Set aside.

4. Add the ravioli to the boiling water and cook for 2-3 minutes, remove and add to saffron butter sauce making sure all the ravioli are evenly coated.

5. Serve immediately!