Name: Braised beef and pork ravioli (Andrea Montagnosi, Bergamo)
Prep time: 2 h
Total time: 2 h
Yield: Serves 6
Cuisine: Italian
Ingredients: breadcrumbs; salt; 250 g plain flour; 250 g durum-wheat semolina; 1 litre aged red wine; extra-virgin olive oil; 1 egg; 150 g grated PDO Grana Padano cheese; 4–5 eggs; 2.5 litres beef broth; grated Grana Padano cheese; a few cloves; 4 cm celery stalk; grated nutmeg; a piece of cinnamon stick; 150 g pork; 350 g beef; ½ carrot; ½ onion

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the filling

350 g beef
150 g pork
½ o

Method

Trim the fat from the beef and pork. Marinate with the onion, carrot, celery, cloves, cinnamon and grated nutmeg in the red wine in the refrigerator for 2 days.

Prepare the pasta 12 hours in advance. Mound the flour and semolina together on a work surface, break the eggs into the centre and work together to form a firm and elastic dough, adding warm water as necessary. Form into a ball,