> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/meat-filled-ravioli/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Beef-Filled Ravioli

Homemade ravioli filled with beef slow-cooked in wine and vegetables, served in the reduced cooking broth.

## What you need

### Pasta dough

- 3¼ cups all-purpose flour
- 2 large eggs
- 4 egg yolks

### Filling

- 4½ lb bone-in beef (about)
- 1 onion
- 1 carrot
- 1 celery leaf
- bay leaves
- 1 whole head of garlic
- 1 cup red wine
- salt and pepper
- ½ cup grated Parmesan cheese (not kosher in a meat filling) [not kosher, optional]
- ½ cup pareve Parmesan-style substitute [kosher option, optional]

## How I make it

### Dough and filling

1. In a bowl, mix the flour, eggs and yolks until a dough forms. Wrap in plastic wrap and refrigerate.
2. Meanwhile, put the beef, vegetables, bay leaves, garlic and wine in a large pot and cover with water.
3. Bring to a boil and simmer until the beef is tender, about 3 hours.
4. Lift the beef out of the pot and pull the meat off the bone.
5. Season the meat with salt and pepper, mix in the Parmesan (or substitute) and refrigerate.
6. Strain the vegetables out of the liquid and keep reducing the broth.

### Ravioli

1. Roll the dough out with a pasta machine and cut into 1½-inch (4 cm) squares.
2. Place a little of the meat mixture in the center of each square and fold into a triangle. Set on a floured tray.
3. Bring a pot of salted water to a boil, cook the ravioli for 3 minutes and drain.
4. Add the cooked ravioli to the reduced broth, stir gently and serve.

Source: https://chefef.com/en-us/recipes/meat-filled-ravioli/