Bolognese Ravioli

Bolognese Ravioli in Osteria Mario is a modern take on a classic dish. Traditionally, bolognese is served with tagliatelle, however here the meat sauce becomes the filling: it is sealed inside thin egg pasts and is served with a silky emulsion of butter and stock. The sauce is cooked without the pork and wine to suit the preferences of different guests. The mix of ground beef and chicken is simmered with vegetables and tomatoes for two hours until it becomes a rich, deep filling. The final touch - demi-glace, fresh tomatoes, basil, and parmesan cheese right on the plate.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Bakay Amanbaev

Ingredients

9 piece

Butter

20 gram

Demi-glace sauce

12 gram

tomatoes

20 gram

Basil

1 gram

Olive oil

3 gram

Parmesan

10 gram

Black pepper

0.1 gram

Flour

70 gram

semola

30 gram

Egg yolk

72 gram

Salt

1 gram

70 gram

chicken thighs

30 gram

Tomato

250 gram

Onion

45 gram

carrot

18 gram

stalk of celery

27 gram

chicken stock

100 gram

Garlic

3 gram

vegetable oil

8 gram

Paprika

0.2 gram

Rosemary

0.5 gram

Thyme

0.3 gram

dried oregano

0.3 gram

Salt

0.5 gram

Black pepper

0.1 gram

step

Vegetables - onion, carrot, celery - dice finely (about 0,5 cm) and sauté on vegetable oil. Add a mix of ground beef and chicken and cook well until nicely browned. Then add tomatoes in their own juice, chucken broth, garlic and spices. Simmer over low heat for about two hours until the lequid is fully reduced. At the end, adjust the seasoning of salt and flavor. Let cool.

step

Mix the flour, semolina, egg yolks, and salt, knead thoroughly until you get smooth, elastic dough. Wrap in plastic and refrigerate for a few hours. Roll out very thin (about 1mm). Form snall balls from cold bolognese and place them on one sheet of dough. Cover with the second sheet, shape the ravioli and cut them out.

Cook the ravioli in salted water for three minutes. Transfer to the hot pan with a little amount of cooking water, add butter and mix stir intensively - without damaging the ravioli - until you get the silk emulsion.

Serve the ravioli with the sauce on a hot plate, pour hot demi-glace over the entire surface. Top with diced tomatoes, olive oil, ground pepper, basil leaves, and grate parmesan finely right over the plate.

Serve

Serve only hot and on a hot plate. If the meal is prepared for a group of people, serve the spoon separately, so guests can serve the ravioli without damaging them.

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