Added by Allora Andiamo | Wed 28 Jan 2009 @ 12:03
A few pinches of salt
1 tbsp of olive oil
350g beef joint (us any cut that is suitable for braising)
2 -3 tbsp olive oil
1 stick of celery,finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
150ml dry white wine
200ml beef stock (you may need more)
1 tbsp tomato puree(paste)
50g fresh white breadcrumbs
4 tbsp parmesan,finely grated
A pinch of nutmeg
Salt and pepper to taste.
1. First make your pasta. Jamie's method here
Just add the oil to the egg mixture.
2. Filling: Heat up the olive oil in a heavy based pan (i use a Le Creuset cast iron casserole).
3. Over a high heat,fry the meat on all sides till nicely browned. Remove from the pan and set aside.
3. Add the chopped onion,celery and carrot to the pan and fry gently till softened.
4. Return the meat to the pan then add the white wine. Cook till the wine has reduced by about 50%.
5.Next add the tomato puree and the beef stock.
6. Cover and simmer the beef gently for about 2- 2.5 hours, or until the meat falls apart when you pull it open with a fork. You may need to add a little more stock if it gets too dry but make sure you cook out the water before stuffing the pasta.
Your looking to get a nice thick sauce (almost a paste ).
7. When it's finished cooking, chop the meat VERY finely and add the breadcrumbs, parmesan cheese,a few tbsps of the sauce, nutmeg and salt and pepper. Taste for seasoning THEN add the raw eggs.
8. Stuffing the pasta:
Roll the pasta thinly (i use No.7, 8 being the thinnest setting).
9. Now you can either spread out small tsps of the filling on one sheet of pasta, then top with another sheet, and cut them into ravioli...
you can cut out circles (4-5cms), placing some of the filling on each circle,brushing the edges with a tiny bit of water and sealing with another pasta circle.
Whichever method you use, make sure the pasta is well sealed buy taking each ravioli in your hand and pressing the rim between your fingers,working your way round the whole ravioli.
10. Lay the finished ravioli on a floured work surface and keep covered with a lightly dampened tea towel to prevent them drying out too much.
11. Cook the ravioli in boiling salted water for about 4-5 mins(it may take longer if your pasta has dried out more).
Drain then serve, either in a good beef stock(as a soup) or with melted butter and parmesan cheese (my favourite)