Follow these steps for perfect results
pancetta
diced
top round beef
cut into 1-inch cubes
salt
black pepper
freshly ground
carrots
small diced
celery
small diced
onions
small diced
Italian tomato paste
water
garlic
finely chopped
dry red wine
beef stock
tomato sauce
baking potatoes
peeled, cooked, riced and cooled
butter
at room temperature
pecorino cheese
grated
egg
fresh peppermint oil
salt
white pepper
freshly ground
all-purpose flour
olive oil
Swiss chard
cleaned and chiffonade
salt
black pepper
freshly ground
fresh pecorino cheese
soft, drained overnight
eggs
nutmeg
fresh grated
Parmigiano-Reggiano cheese
grated
Dice the pancetta.
Cube the top round beef into 1-inch pieces.
Season the beef with salt and pepper.
Dice the carrots, celery, and onions into small pieces.
Finely chop the garlic.
Rice the cooked and cooled potatoes.
Chiffonade the Swiss chard.
For the Ragu: Render the pancetta in a saucepan over medium heat for about 8 minutes, or until almost all the fat is rendered.
Add the beef to the pancetta and brown for 5 minutes, or until medium brown.
Stir in the carrots, celery, and onions.
Season with salt and pepper.
Sauté the vegetables for about 5 minutes, or until translucent.
Dilute the tomato paste in 1/2 cup of water.
Stir in the garlic, wine, diluted tomato paste, beef stock, and tomato sauce.
Reduce the heat to very low, cover partially, and cook for 2 hours.
For the Pasta: In a mixing bowl, combine the potatoes, butter, pecorino cheese, egg, and peppermint oil.
Season with salt and pepper.
Add enough flour to form a smooth ball.
Cover the dough and let it rest for 30 minutes.
For the Cheese Filling: In a saute pan, over medium heat, add the olive oil.
When the oil is hot, add the Swiss chard.
Season with salt and pepper.
Sauté for 2 minutes.
Remove from the heat and cool.
In a mixing bowl, combine the Swiss chard, soft pecorino cheese, eggs, and nutmeg.
Mix well.
Season with salt and pepper.
To assemble: Divide the dough in half.
Lightly dust a work surface with flour.
Roll both halves of the dough into thin rectangles.
On one sheet of pasta, place heaping spoonfuls of the cheese mixture about every 2 inches.
Place the other sheet of pasta over the first, pressing down firmly around the mounds of cheese.
Using a knife or pastry wheel, cut between the rows to make 1 1/2-inch squares.
Bring a pot of salted water to a boil.
Add the ravioli and cook until tender, about 4 to 5 minutes.
Drain and toss with the olive oil.
Season with salt and pepper.
To serve: Place a quarter of the raviolis in each serving bowl.
Spoon the ragu over the pasta.
Garnish with the grated Parmigiano-Reggiano cheese.
Expert advice for the best results
Make the ragu a day ahead for deeper flavor.
Ensure the potato filling is not too wet to prevent the ravioli from becoming soggy.
Don't overcrowd the pot when boiling the ravioli.
Everything you need to know before you start
30 minutes
Ragu can be made 1-2 days in advance
Rustic Italian, served in a shallow bowl
Serve with a side of crusty bread to soak up the ragu.
A simple green salad complements the richness of the dish.
A Sardinian red wine that complements the ragu.
Discover the story behind this recipe
A traditional dish representing Sardinian culinary heritage.
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