Braised Beef Ravioli with Sun-dried Tomato Pesto


Category, DifficultyBeginnerPrep Time2 minsCook Time3 minsTotal Time5 minsYields1 Serving

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

250 g La Tua Pasta Ravioli Braised Beef
165 g Sun-dried Tomato Pesto
30 g Parmigiano Reggiano

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

METHOD

1

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

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

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)

5

Stir the pesto into the ravioli gently and plate with Parmesan on top as a garnish

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Ravioli Braised Beef
 165 g Sun-dried Tomato Pesto
 30 g Parmigiano Reggiano

Directions

1

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

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

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)

5

Stir the pesto into the ravioli gently and plate with Parmesan on top as a garnish

6

Buon Appetito!

Braised Beef Ravioli with Sun-dried Tomato Pesto

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