Ground Beef Ravioli

Ingredients

• 400 g wheat flour
• 4 eggs
• 2 tbsp olive oil
• Salt
• 300 g mixed ground beef
• 1 egg yolk
• 1 Shallot
• 1 Garlic clove
• Pepper
• 200 ml dry white wine
• 200 ml meat broth
• 200 ml heavy cream
• 2 tbsp butter
• 1 tbsp chopped parsley
• chili flakes
• 2 stalks chervil (for garnish)

Instructions

1. 1.

   For the dough, knead flour, eggs, 3–4 tbsp water and oil with 1 tsp salt into a smooth, supple dough. Add more water or flour if needed. Shape dough into a ball, cover and let rest for at least 30 minutes.

2. 2.

   Meanwhile combine ground beef and egg yolk in a bowl. Peel and finely chop shallot and garlic, then knead into the beef mixture. Season with salt and pepper.

3. 3.

   Knead dough again and roll it out on a lightly floured surface or with a pasta machine to about 1 cm thickness. Cut circles of roughly 7 cm diameter, place 1–2 tsp filling in the center of each, fold into half‑circles and press edges firmly. Let them rest on a floured surface.

4. 4.

   Simmer wine with broth until reduced by half. Add cream and let it thicken slightly. Season with salt, add butter and whisk with an immersion blender to froth. Stir in parsley.

5. 5.

   Cook ravioli in boiling salted water for 4–5 minutes. Remove with a slotted spoon and toss in a hot pan with the remaining butter and a pinch of chili. Plate, pour the frothy sauce over them, and garnish with chervil leaves.