Braised Beef Ravioli with Sun-dried Tomato Pesto
May
Our slow cooked braised beef is always a crowd pleaser. It takes time to marinate the beef and slowly melt the Sofrito but the results make it all worth it. The richness of the red wine comes through and it makes perfect sense that the combination of braised beef and pasta is a naturally wonderful comfort food.
To this combination we add a sundried tomato pesto which originally hails from Trapani in Western Sicily. In olden times, Genoese ships coming from the East stopped in Trapani harbour and of course the Genoese introduced the Sicilians to Pesto. Over time the Sicilians modified the original recipe to feature local ingredients such as sundried tomatoes. This pesto, while less well known than its green cousin, is a perfect complement to a more corpulent filling such as braised beef. We finish the dish with a sprinkle of Parmesan.
INGREDIENTS
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE
By clicking the below button you will add to the basket:
- 1 x 250g Ravioli Braised Beef
- 1 x 165g Sun-dried Tomato Pesto (Frantoio Sant'Agata)
- 1 x 30g Parmigiano Reggiano
You will also be able to remove the ingredients you might already have at home!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
METHOD
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the ravioli
Cook for 3 – 4 minutes depending on preference
Put the pesto in a pan and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the pesto on ravioli)
Stir the pesto into the ravioli gently and plate with Parmesan on top as a garnish
Buon Appetito!
Ingredients
Directions
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the ravioli
Cook for 3 – 4 minutes depending on preference
Put the pesto in a pan and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the pesto on ravioli)
Stir the pesto into the ravioli gently and plate with Parmesan on top as a garnish
Buon Appetito!