Description
Braised Beef delivers pure comfort straight from the kitchen, melting with rich, slow-cooked goodness that makes your dinner table feel like home. Tender meat simmered in aromatic herbs promises a hearty meal your family will devour with pure satisfaction.
Ingredients
Scale
Main Ingredients:
- 300 grams 00 flour
- 3 large eggs
- 300 grams whole milk ricotta cheese
- 250 grams fresh spinach
- 100 grams unsalted butter
Supporting Ingredients:
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 20 fresh sage leaves
- 2 cloves garlic
Seasoning and Finishing Ingredients:
- ½ teaspoon fine sea salt
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly ground black pepper
- ¼ cup pasta cooking water
- Additional freshly grated Parmesan cheese
- Extra fresh sage leaves
- Drizzle extra virgin olive oil
Instructions
- Dump 300 grams flour onto a clean surface and carve a wide well in the center.
- Crack 3 eggs directly into the flour well, then add 1 tablespoon olive oil and ½ teaspoon salt.
- Use a fork to slowly blend flour from the inner edges toward the egg mixture until it becomes challenging to mix.
- Switch to your hands and knead the dough vigorously for 8-10 minutes until your pasta becomes smooth and stretchy.
- Tightly wrap the dough in plastic and allow it to rest at room temperature for 30 minutes.
- Combine 300 grams ricotta, 250 grams chopped spinach, ½ cup Parmesan, ¼ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper in a mixing bowl.
- Roll your dough into gossamer-thin sheets using a pasta machine or rolling pin.
- Drop 1-tablespoon ricotta portions every 2 inches along one pasta sheet.
- Layer a second pasta sheet on top and press firmly between each filling mound to seal ravioli pockets.
- Slice ravioli into individual squares using a pasta cutter or sharp knife.
- Melt 100 grams butter in a large skillet at medium heat for 3-4 minutes until it turns golden brown.
- Toss 20 sage leaves, 2 minced garlic cloves, ¼ teaspoon salt, and ⅛ teaspoon pepper into the browning butter.
- Boil ravioli in salted water for 3-4 minutes until they bob cheerfully to the surface.
- Transfer pasta directly into the sage butter sauce with a slotted spoon.
- Gently swirl ravioli in sauce, splashing ¼ cup pasta water to create a silky coating.
- Arrange ravioli on plates and shower with extra Parmesan, fresh sage leaves, and a light olive oil drizzle.
Notes
- Fresh pasta dough requires patience and consistent kneading to develop the right gluten structure for perfect texture.
- Always rest the pasta dough at room temperature to allow gluten to relax and make rolling easier without breaking.
- Seal ravioli edges firmly to prevent filling from leaking during cooking, pressing out any air pockets with fingertips.
- Brown butter carefully to develop rich nutty flavor without burning, watching the color change from yellow to golden brown.
- Prep Time: 50-55 minutes
- Cook Time: 7-8 minutes
- Category: Beef
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 474 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 145 mg