Ingredients
- 2 Kg ox muscle pulp (like a geretto)
- 500 g buffalo ricotta
- 400 g flour 00
- 250 g celery, carrot and diced onion
- 100 g durum wheat re-milled semolina
- 15 egg yolks
- 3 eggs
- a lemon
- dry white wine
- vegetable broth
- butter
- extra virgin olive oil
- salt
- pepper
For the recipe of the ravioli of the plin with buffalo ricotta and beef stew, reduce the beef into stewed type nuts. Brown in a greased saucepan with oil, when it starts to brown, add the diced vegetables, after 2-3 minutes, blend with half a glass of white wine, let evaporate and cover with vegetable stock. Seal the saucepan with a sheet of parchment paper perforated in the center, reduce the heat to a minimum and simmer gently for 2 hours.
In the end, the meat must be so tender that it can be easily frayed. Add salt. Knead the flour with the semolina, the eggs and the yolks until obtaining a firm dough; form a dough, wrap it in baking paper and let it rest in the fridge for 10-15 minutes. Sift the ricotta, season with a little oil, salt, pepper, and the grated rind of a lemon. Mix until you get a creamy filling.
Roll out the dough into ribbons as thin as possible (1-2 mm). Spread over the filling, in small walnuts, at least 3cm away from each other. Gently fold the dough over the filling and seal it carefully, making the edges stick. Pinch the pasta between the stuffing walnuts, pressing it with the typical «plin. Trim the dough with a serrated wheel along the entire strip.
By separating the ravioli with the serrated wheel, you will close them in the characteristic pocket shape. Boil the ravioli in boiling salted water for 2 minutes, drain, without exaggerating, and toss with melted butter. Spread the frayed stew into the serving dish, add the ravioli and finish with a generous grind of pepper.
Recipe by Aldo Ritrovato
