Himalayan Salt Block as a Pizza Stone
Braised Beef (Stracotto di Manzo ala Piemontese)

Braised Beef Ravioli with Butter Sage Sauce

a.k.a.I Ravioli con lo Stracotto. 


Ravioli stuffed with a rich braised beef and Parmesan cheese; then tossed in a sage butter sauce. 

Sound good to you? then let's get going...


I made the braised beef especially for this recipe. I made it the night before and should have doubled the recipe. It's so wonderful and we wanted to eat more, but I had to be sure and reserve enough for the ravioli.



For the filling, you'll need, one pound of braised beef along with half a cup of the braised beef sauce, a couple of eggs, one cup of Parmesan cheese, salt and pepper. 




In the bowl of a food processor, pulse the meat a few times, then add the sauce and eggs




the Parmesan cheese, salt




and freshly ground black pepper. Hit the pulse button on your food processor a few more times. Be careful, you still want a little texture to the meat, not mush 

Set aside




Now gather the ingredient for the pasta. 2 cups (250g) all purpose flour and 3 large eggs 




I used a stand mixer. In the mixer, whisk the eggs together




Using the dough hook, gradually add the flour until you have a soft managable dough.

You might not need all the flour




Turn the dough out onto the counter, gather it up into a disk and let it rest, covered for 30 minutes. 




Cut off a piece of the dough, about the size of a large egg. 




I ran the dough through the pasta machine, gradually decreasing to #5 notch.

That dough is as smooth as a baby's bottom


Now's the time to start your water to boil.  


I don't have a fancy ravioli cutter, yet, so I used a biscuit cutter to cut out my ravioli. 




Fill each ravioli with about 1/2 tsp of filling




Fold over and crimp edges with a fork. 






I experimented making a double dough one. I like the foldie better. 




The first few ready for the boiling water




Add the ravioli to a pot of boiling salted water. Cook for 2-3 minutes. 




While the ravioli are cooking, melt some butter in a skillet and add the chopped sage. 




Lift the ravioli out of the boiling water and add to the sage butter. If the sauce seems to tighten up, add a little of the pasta water. 



Plate, then toss with a bit of parsley and more Parmesan cheese. 


The first recipe is for the braised beef, and the second one is the ravioli. 

My next post will be the braised beef. This is truly delicious, I hope you make it soon. 

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Braised Beef (Stracotto di Manzo ala Piemontese)

italian dishes, meats

1 tablespoon unsalted butter
3 tablespoons olive oil
3 pounds beef bottom round
1/2 cup all purpose, unbleached flour
1 medium onion; finely minced
1 medium carrot; finely minced
1 medium stalk celery (I'm thinking a rib); finely minced
2 cloves garlic; finely minced
3 cups medium-bodied red wine
such as Chianti Classico or a; Pinot Noir
1 cup canned imported Italian tomatoes; with their juices
put through a strainer or food mill; to remove seeds
Salt; to taste
freshly ground black pepper; to taste

Heat the butter and oil in a large, heavy casserole over high heat. When
the butter foams, sprinkle the meat with the flour and add it to the
casserole. Cook until it is golden brown on all sides, 6 to 7 minutes.
Transfer the meat to a platter, reduce the heat to medium, and add the
onion, carrot, and celery to the casserole. Cook until they are lightly
golden, 4 to 5 minutes. Add the garlic and cook less than 1 minute.
Return the meat to the casserole. Raise the heat to high and add the wine
and tomatoes. Season with salt and pepper. Cook and stir until the liquid
comes to a boil, then cover he casserole, leaving the lid slightly askew,
and reduce the heat to medium-low. Simmer 3 to 3 1/2 hours, stirring a few
times and making sure there is plenty of liquid in the pan. Add a bit more
wine or tomatoes if the wine reduces too much. (at the end of the cooking
time there should be about half of the original amount of wine and tomatoes
still left in the casserole) The meat will have shrunk to about
three-quarters of it's original weight and should have a nice darkish
Place the meat on a cutting board and let it settle for about 5 minutes.
Check the consistency of your sauce. If too thin, cook it down over high
heat until it has a medium-thick consistency. If too thick, add a bit more
tomato or a bit of broth.
Taste and adjust the seasonings, then slice the meat and serve topped by a
bit of this delicious sauce.

Notes: Biba Caggiano Tratorilla Cooking Cookbook

Yield: 6 servings

** Exported from Now You're Cooking! v5.87 **

The Ravioli recipe

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Braised Beef Ravioli with Butter and Sage

meats, pasta

a.k.a I Ravioli con lo Stracotto
1 pound cooked Beef Braised in Wine; see note:
1/2 cup sauce from the braised beef
2 large eggs
1 cup freshly grated parmesan cheese
freshly ground black pepper
----For the Ravioli----
2 cups unbleached all-purpose flour
3 large eggs
----to complete the dish----
1 teaspoon Salt
6 tablespoons unsalted butter
1/3 cup loosely packed, shredded, fresh; sage leaves
or 3 tablespoons chopped fresh; parsley
1 cup freshly grated parmesan cheese

To prepare the filling, cut he beef into small pieces, then put it into a
food processor and pulse the machine on and off until it is coarsely
chopped. Add the sauce, eggs, and parmigiano and season with salt and
pepper. Pulse the machine on and off again to chop the meat a bit more and
to mix it with the other ingredients. Do not process the meat too long; it
should still retain a bit of coarse consistency. (The meat can also be
chopped by hand using a large knife) At this point the mixture should be
firm but moist. Place it in a bowl and set aside until you are ready to use
Prepare the dough for the ravioli: Roll out the dough and trim so it has
straight edges and is 6 inches wide. Starting at the top of the sheet;
center large tablespoons of the filling on the pasta sheet, spacing the
mounds 3 inches apart from each other; until you reach the middle of the
sheet. Fold the sheet in half over the filling. (If the sheet of pasta is
quite long, you might want to cut its length into two or three parts for
easier folding) Press the edges together firmly to seal. Cut between the
filling in a straight line with a scalloped pastry wheel and press the cut
edges of ravioli firmly to seal.
Cover a large tray or cookie sheet with a kitchen towel. Sprinkle the towel
with some flour and place the ravioli in a single layer over it. Use
another cookie sheet or tray if you run out of room.
Bring a large pot of water to a boil. Add the salt and ravioli. Cook,
uncovered, over high heat until the pasta is tender but still firm to the
bite, al dente, about 2 or 3 minutes.
While the pasta is cooking, melt the butter in a large skillet over medium
heat. when the butter foams, add the sage and stir for 15 to 20 seconds.
Drain the pasta (reserving some pasta water) and put it in the skillet. Add
1/2 cup of the parmigiano and season lightly with salt. Coat the ravioli
with the mixture quickly over low heat and serve at once, with the
remaining parmigiano.

The ravioli will keep well in the refrigerator for about 24 hours. Never
cover the ravioli with plastic wrap. It will make the pasta sticky. It is
not necessary to cover the ravioli with a towel.

If the ravioli look a bit dry when tossed in the butter, add a few
tablespoons of the pasta cooking water and mix quickly over low heat.

Suggeste wines:
A rich, butter, and moderately old California Chardonnay would go wel with
the dish and, if available, a Ligurian red such as Lupi Rossese de
Dolceacqua would be very traditional.

Notes: Biba Caggiano: Trattoria Cookbook

** Exported from Now You're Cooking! v5.87 **

 And that's that