Ravioli with beef in chicken broth
6 servings
90 minutes
Beef ravioli in chicken broth is a true masterpiece of Italian cuisine that combines the tenderness of pasta with the rich flavor of meat filling. The origins of this dish date back centuries when Italian chefs began experimenting with stuffed dough, creating new gastronomic traditions. The beef filling, stewed with vegetables and wine, acquires a rich taste with subtle spicy notes. Cooking in aromatic chicken broth gives the ravioli a special juiciness, making them tender and flavorful. The dish is served with a small amount of broth and fresh parsley, adding lightness and freshness. It is an ideal choice for both family dinners and festive lunches, providing comfort and enjoyment in every bite.
1
Mix flour with salt, make a well in the center, crack in three eggs, add water, and mix with a fork. Knead the dough for about fifteen minutes, cover with plastic wrap, and let it rest for half an hour to an hour.
- Wheat flour: 400 g
- Water: 1 tablespoon
- Chicken egg: 4 pieces
2
Clean the vegetables, chop them finely, sauté in olive oil, add meat cut into 5 cm pieces, fry while stirring for ten minutes, pour in wine, simmer on low heat for one hour, cool, strain, place in a blender, add salt, blend, add the yolk of one egg, parmesan, and mix.
- Beef: 500 g
- Onion: 1 head
- Carrot: 1 piece
- Red dry wine: 250 g
- Celery: 1 stem
- Carnation: 5 piece
- Olive oil: 50 ml
- Grated Parmesan cheese: 100 g
- Chicken egg: 4 pieces
3
Roll out the dough in a pasta machine, cut squares of 4-5 cm sides, place the filling in the middle, make a triangle, and then connect the two sharp corners. Serve ten to twelve pieces per portion.
- Wheat flour: 400 g
4
Boil in chicken broth for three to four minutes, serve with a small amount of broth, and sprinkle with parsley on top.
- Chicken egg: 4 pieces