I had a dish very similar to this one at a Michelin star restaurant in Spello and although it was quite simple, it was delicious and I was inspired to make it myself once I got back home in my own kitchen. The one major change I made from the original dish was to use ground beef instead of ground lamb in the filling as the restaurant had used which I felt would appeal to many more palettes. I also used a variety of diced vegetables in the broth rather than just the zucchini used by the chef in Spello.
I usually roll out my dough using my KitchenAid table mixer and then form and cut my ravioli by hand, but you could certainly complete the whole process by hand, or use a ravioli form to make yours if you found it easier that way. Since this dish has only a few ingredients, what you use needs to be the best.
Homemade beef broth really does make a huge difference in quality and taste. I wanted the filling of the ravioli to be tender so instead of using an egg to bind the mixture I used a slice of Italian bread soaked in beef broth. I also pulsed the mixture briefly in my food processor to bring the filling together but leaving just enough texture so that the filling was not blended completely smooth.
- 1 Recipe Basic Pasta Dough
- 6 Ounces Ground Sirloin
- 1/2 Small Onion, Finely Chopped
- 2 Tablespoons Olive Oil
- 1 Garlic Clove, Minced
- 1/4 Cup Minced Parsley
- 3 Tablespoons Grated Parmesan Cheese
- Salt & Pepper
- 1 Slice Italian Bread
- 1/2 Cup Beef Broth
To Complete The Dish:
- 5 Cups Homemade Beef Broth
- 1/2 Cup Diced Zucchini (1/3 Inch Dice)
- 1/2 Cup Diced Carrot (1/3 Inch Dice)
- 1/2 Cup Diced Celery (1/3 Inch Dice)
- 1 Tablespoon Olive Oil
- Salt & Pepper
- Grated Parmesan Cheese
- Finely Chopped Fresh Parsley To Garnish
- Prepare the dough following recipe directions and leave wrapped in plastic wrap while you make the filling.
- In a frying pan, add the oil and beef and brown, then add the onions and cook until tender.
- Add the garlic and cook another minute or two, and then add the parsley and cheese and mix.
- Tear up the bread into pieces and add the beef broth and allow the bread to moisten.
- Add the moistened bread to the beef mixture and place in a food processor.
- Pulse briefly just to blend without pureeing the mixture.
- Roll out the dough thinly.
- If using a pasta roller it should be used down to the second last setting.
- Place a spoonful of mixture spaced evenly along one side lengthwise.
- Use warm water and a brush and brush between each mound of filling.
- Fold over the other half of the dough and press out the air with your fingers.
- Use a pastry roller with a fluted edge cut the ravioli into equal sizes.
- Place the cut ravioli onto a lightly floured baking sheet and refrigerate until ready to use.
- In a saucepan, heat the olive oil and cook the diced vegetables just until tender crisp.
- Cook the ravioli in a large pot of boiling salted water until it is al dente, about 5 minutes.
- While the pasta is cooking add the beef broth to the pot with the vegetables and bring to a boil.
- Keep warm.
- In separate serving bowls, add a scoop of the vegetables, and a scoop or two of the hot broth.
- Divide the ravioli up between the bowls, using 4 to 5 per bowl.
- Push the ravioli into the broth to absorb some of the broth.
- Garnish the bowls with the fresh parsley and offer the grated cheese at the table.