Last Sunday my mom and I made 400 braised beef ravioli – to be honest my dad was very helpful too -.
The braised beef is our traditional stuffing and we made it cooking beef(26,5 ounces) with 2 medium onions, 3 carrots and 3 stalks celery. We steamed the beef and the vegetables with a generous glass of red wine, previously heated, so as not to affect the temperature of the ingredients. We added salt, pepper, bay leaf and 1 tbsp of tomato paste and let it go for a couple hours at medium heat, checking often and adding some hot stock – 1 or 2 cups -.
When the beef was cooked we let it cool down.
When it was cold we blended it by adding a piece of old bread (2 ounces) soaked in milk and squeezed and grated parmesan cheese (3,5 ounces) and then we tried to make a big ball helping us with some bread crumbs and we let it rest for 24 hours in the fridge.
The day after we took the stuffing out of the fridge and we made the dough for the ravioli.
The recipe is very easy, you need just 1 egg per 3,5 ounces of purpose flour and a pinch of salt
For 400 ravioli we used 4 eggs and 14 ounces of flour.
We combined all the ingredients together and we started to knead the dough until it was smooth and silky then we covered it by a film sheet and let it rest for 30 minutes in the fridge.
During the 30minutes we took the stuffing and we started to make hundred and hundred little balls . When we made all the mini stuffing balls we rolled the dough out with the fantastic IMPERIA pasta machine.
We worked with one “baseball-size piece” of dough at a time keeping the rest of the dough covered. We Slightly flattened the dough by hand. We Put it through the rollers of the pasta machine on the widest setting, we Lightly dusted the dough with flour as needed and we started to reduce the space between the rollers by 1 or 2 settings. The sheets became thinner and longer. We cutted them in half crosswise for easier handling. We Rolled the dough until it went through the narrowest roller of the pasta machine –personally I prefer when the dough is very thin – .
Finally we placed a sheet of dough on the aluminum round ravioli maker, we put the stuffing balls in every hole and we covered them with the other part of the sheet helping us with the rolling pin to press the two layers of dough together.
We kept doing it until we used all the ingredients – in case you have some stuffing left over you can make great and delicious meatballs or meatloaf -.
When the ravioli were done we put them on plated lightly floured and we let them dry before to place them in the refrigerator or eat them!
The best way is to boil them directly in stock!