Homemade Ravioli with beef and autumn vegetable filling

What’s for dinner tonight? If you live in Berlin Neukoelln, somewhere near the Rathaus you might be able to smell it. The scent of roasted garlic and a rich beef ragout that is simmering on the stove right now. A trip to Karstadt’s food hall made it possible.
Loaded with a bag bag full of autumn vegetables including a thick chunk of beef shoulder – a tiny bit aged and lean, porcini  mushrooms, parsnips, smoked garlic, red wine, romain lettuce, maroons, leek carrots, eggs and much much more, the cooking started just about half an hour ago.

It is raining pretty hard outside, so getting stuck in a warm kitchen seems the most comforting thing to do. Autumn Ravioli is for dinner tonight and here’s the recipe:

Autumn Ravioli

filling:
600g beef from the shoulder
2 Onions (1 red, 1 white)
5 cloves of garlic
200 ml red wine
200 ml demi glace
parsnips
ground ginger
ground cardamom
ground sweet paprika
bay leaf
sea salt
black pepper

First, 600g of meat (beef, shoulder, lean)  needs to be prepared and cut into small cubes (about 2 cm thick), then cut the onions into small cubes too. Fry the onions until golden, add the spices and fry them off with the onions and oil then turn up the heat. Add the meat cubes, make sure they brown properly, let them get quite dark.  Cut parsnips into chunks and add them to an oven dish with whole garlic cloves, red onion halves, pepper and salt. Roast in the oven at low heat for as long as the other ingredients take to cook. (Make sure they don’t burn though)

Add some red wine to the meat, leave it to reduce a little then add the demi glace. Let the meat simmer with a bay leaf  for a looong time.
Once the meat is literally falling apart, let it cool down (spreading the mix onto a tray helps), then take your fingers and pull the bigger chunks of the meat apart. Mix the meat with all of the roasted parsnips, garlic and onions. Make sure this is a fairly smooth mixture. The vegetables will be soft, mush them up a bit further, let the beef come apart a you mix. Season with salt and pepper, add a tiny little bit of red wine for flavour. Set the filling aside for later

pasta dough:
In the meantime prepare the pasta dough with
500 g flour
3 eggs
1/8 l water
1/2 tsp salt
work all the ingredients into a smooth dough, then use the pasta machine to create flat long sheets.

Make the ravioli by placing small amounts of filling onto one sheet of pasta in rows of maybe 3 or four, add egg yolk around each pile of filling and cover with a second pasta sheet. Press down around the filling to make the sheets stick, also make sure there is no air in between filling and pasta.
Once they’re all done, set them aside.

Porcini sauce:
The porcini sauce needs to be simple, yet strong, so it can stand up to the bold meat flavour of the pasta.
Cut the porcini into cubes and fry them in sunflower oil for a couple of minutes or until golden on some parts. Make sure the mushrooms don’t boil in their own juice, the pan should be pretty hot. Take the pan off the heat once the mushrooms are fried, then add 5 tbsps double cream under constant stirring. Ladle in some demi glace to make it more liquid, then add salt pepper, nutmeg and plenty of fresh chives.

Cook the ravioli in boiling, salted water until the pasta is tender, serve the ravioli with the porcini sauce or eat them plain with butter and parmiggiano.

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