Beef ravioli filling
4 servings
30 minutes
The filling for beef ravioli is the embodiment of true Italian traditions, where simple ingredients are transformed into a culinary masterpiece. The rich and intense flavor of beef, slowly stewed with tender leeks, is harmoniously complemented by the spicy note of parmesan and a light sweetness of sherry. Breadcrumbs give the filling airiness, while the egg binds the ingredients together to create the perfect texture. This combination makes ravioli not just a dish but a true gastronomic delight. Perfect for both festive dinners and cozy family lunches. Serve with classic tomato sauce or creamy butter to highlight the richness of flavor. The filling reveals itself in every bite, turning ordinary ravioli into an exquisite treat that transports you to an atmosphere of Italian cuisine filled with warmth and passion for true taste.
1
Cut the leek lengthwise, then chop into pieces about 2.5 cm long. Cut the beef into cubes and grate the cheese.
- Leek: 2 pieces
- Beef: 150 g
- Parmesan cheese: 50 g
2
Heat oil in a pan, add leeks, and cook on low heat, stirring, for 10 minutes. Add beef, cover, and cook for another 15-20 minutes. Pass the contents of the pan through a blender – but don't overdo it: it should be crumbly, not pureed.
- Olive oil: 3 tablespoons
- Leek: 2 pieces
- Beef: 150 g
3
Place the mixture in a bowl with breadcrumbs, cheese, lightly beaten egg, sherry, and a pinch of salt. Mix well. Allow the mixture to cool completely before filling the ravioli.
- White bread: 50 g
- Parmesan cheese: 50 g
- Chicken egg: 1 piece
- Port: 1 tablespoon
- Salt: to taste