Dry-Aged Beef Ravioli – The most delicious ravioli in the world
Ravioli are a typical Italian dish which is always on our menu. But ravioli from the supermarket can not be compared with ours here. With a dry-aged beef mince filling and dried tomatoes, they are a true delight for young and old.
Anyone who has a dry-ager has a clear advantage. But it is also possible to order the finished dry-aged minced meat of the best quality as an alternative over the Internet. Ravioli can be produced in various sizes. With fresh pasta dough, which is made in wind ropes, the size can be specified when tapping. I would rather make them bigger to accommodate a good quantity of filling.
Tip: We have colored them green with spinach juice and served with truffles and truffles sauce. The basic recipe is, however, simply to roll the finished ravioli in nut butter and serve it.
Preparation: Dry-Aged Beef Ravioli
- Combine the ingredients with the machine and pack the dough either vacuum sealed or wrapped in foil.
- Leave to rest for at least 2-3 hours.
- Finely chop the shallot.
- Mix the minced beef, the shallot and a little pepper.
- Boil the mince in a pan, cool.
- Thinly roll out the dough.
- Use a cookie cutter and make maximum use of all dough.
- Bring salt water to the boil.
- Cook the ravioli for 2-3 minutes.
- Serve immediately with nut butter.
Ingredients: Dry-Aged Beef Ravioli
For 4 people
For the dough we need:
- 500 grams of noodle flour or resin wheatgrass
- 2 eggs
- 1 tbsp oil
- 100 ml of water
- 200 grams minced Dry-Aged beef
- 2 shallots