Ravioli alla milanese

Name: Ravioli alla milanese (Meat ravioli)
Yield: Serves 4–5
Cuisine: Italy
Ingredients: a generous pinch of ground cinnamon; 2 tbsp freshly grated Parmesan cheese; 1 egg; salt and freshly ground black pepper; 60 g/2¼ oz prosciutto, cut into small bits; 2–3 tbsp meat stock; salt and freshly ground black pepper; 250 g/9 oz braising steak, such as chuck, cut into pieces; 125 ml/4 fl oz/½ cup red wine; 40 g/1½ oz/6 tbsp Parmesan cheese, grated, plus extra to serve; a sprig of rosemary; 7–8 fresh sage leaves, torn into pieces; 1 garlic clove, lightly crushed; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs; 50 g/1¾ oz/4 tbsp unsalted butter; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs

Meat ravioli

Preparation info

Serves
4–5

Difficulty
Complex

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Ravioli are made in every region of northern and central Italy. This is one of the classic recipes, as made in Milan and as they were made in my home.

You will need thickly cut prosciutto, not the thin pre-packed slices.

Ingredients

homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3

Europe
Italy
Milan
Main course
Pasta
Mediterranean

Method

Make the pasta dough following the instructions here. Wrap in clingfilm and leave to rest while you make the stuffing.

In a saucepan, heat half the butter with the rosemary. Add the beef and brown it quickly on all sides over moderate heat. Reduce the heat and pour in the wine. Let it bubble away for 2–3 minutes and then add the stock. Season with salt and