Piedmontese folded ravioli filled with braised veal, served with a red wine and butter brown sauce, an authentic Piedmont classic.
Ingredients
- 200 g type 00 wheat flour
- 6 pieces fresh eggs
- 20 g fine durum wheat semolina
- 150 g cooked veal roast (or leftover braised veal)
- 100 g grated Parmigiano Reggiano
- 1 piece whole nutmeg (or ground)
- 250 g unsalted butter
- 500 ml veal stock (liquid or concentrated)
- 750 ml dry red wine (Barolo or Nebbiolo)
- to taste fine salt
- to taste whole black peppercorns
- 30 ml warm water
Method
- Prepare the filling: finely chop the braised veal with a knife or in a blender using short pulses. Mix it in a bowl with the grated Parmesan, egg, a grating of nutmeg, and a pinch each of salt and pepper. Mix thoroughly. Cover and refrigerate.
- Prepare the dough: on a clean work surface, make a well with the flour. Crack 2 eggs into the center, then add a pinch of salt and the warm water. Gradually incorporate the flour with your fingertips until a rough dough forms. Knead for 10 minutes, until smooth, elastic, and no longer sticky. Wrap it and let it rest for 30 minutes at room temperature.
- Roll out the dough: dust the work surface with fine semolina. Divide the dough in two. Roll each half into a sheet about 1 mm thick, almost transparent. If using a pasta roller, pass the dough through several times until the finest setting.
- Shape the ravioli: place small mounds of filling (about ½ teaspoon) on one half of the sheet, spacing them 3 cm apart. Fold the other half over them. Press the air out around each mound with your fingertips, then seal the edges. Cut into squares with a fluted wheel. Arrange the ravioli on a semolina-floured tray.
- Cook the ravioli: bring a large pot of salted water to a boil. Add the ravioli and cook for 3 to 4 minutes; they will rise to the surface and the pasta will become al dente. Drain carefully.
- Prepare the brown sauce: pour the veal stock and red wine into a saucepan. Bring to a boil, then reduce by half over medium-high heat, about 10 minutes, until the sauce coats the back of a spoon with a syrupy consistency. Remove from the heat, add the cold butter in small pieces, and whisk vigorously to create a smooth, glossy sauce. Season with salt and pepper.
- To serve: divide the ravioli among warmed plates. Spoon the brown sauce generously over them. Sprinkle with grated Parmesan and add a few twists of the pepper mill. Serve immediately.
Nutrition
Per serving
- Energy
- 821.4 kcal
- Protein
- 46.67 g
- Carbohydrate
- 79.12 g
- Fat
- 32.43 g
- Fibre
- 4.37 g
- Calcium
- 236.23 mg
- Iron
- 3.21 mg
- Magnesium
- 103.3 mg