Beef Cheek Ravioli
A rich and satisfying dish featuring tender beef cheek ravioli, served in a flavorful broth and finished with a sprinkle of Parmesan cheese.
4.3 / 5 (904)
Ingredients
Dough
- all-purpose flour
250 grams
- eggs
2 pieces
- olive oil
a pinch
Filling
- beef cheeks
500 grams
- onion
1 piece
- carrot
1 piece
- celery
1 stalk
- tomato paste
50 grams
Broth
- beef broth
1000 milliliters
- red wine
250 milliliters
- bay leaves
a few
Instructions
- 1
Make the pasta dough by combining flour, eggs, and a pinch of olive oil, then knead until smooth.
In a large mixing bowl, combine 250g of all-purpose flour and 2 eggs. Add a pinch of olive oil and, using a wooden spoon or a stand mixer, knead the mixture until it becomes smooth and elastic. This process should take about 10 minutes.
- 2
Roll out the dough to a thickness of 1mm, then cut out circles of dough for the ravioli.
Using a pasta machine, roll out the dough to a thickness of 1mm. If you don't have a pasta machine, you can use a rolling pin to achieve the same result. Once the dough is rolled out, use a round cookie cutter or the rim of a glass to cut out circles of dough, which will be used to form the ravioli.
- 3
Prepare the filling by braising the beef cheeks in red wine and beef broth.
In a large Dutch oven, heat some oil over medium heat. Add the diced onion, carrot, and celery, and cook until the vegetables are softened. Then, add 500g of beef cheeks, 50g of tomato paste, 1000ml of beef broth, and 250ml of red wine. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 2 hours, or until the meat is tender. Once the meat is cooked, let it cool, then shred it and mix it with the cooking liquid.
- 4
Assemble the ravioli by placing a spoonful of the filling in the center of each dough circle, then folding and pressing the dough to seal the ravioli.
To assemble the ravioli, place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal the ravioli. Make sure the edges are sealed tightly to prevent the filling from escaping during cooking.
- 5
Cook the ravioli in boiling, salted water for 3-5 minutes, then serve in the hot broth, topped with Parmesan cheese.
Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 3-5 minutes, or until they float to the surface. While the ravioli are cooking, heat the broth over low heat. Once the ravioli are cooked, use a slotted spoon to remove them from the water and add them to the hot broth. Serve the ravioli immediately, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
Ratings & Reviews
User Ratings
5
526
4
233
3
66
2
41
1
38
Reviews
MajkaPLI found this Beef Cheek Ravioli recipe to be very similar to traditional Polish pierogi, which I love. The filling is rich and flavorful, but I must admit I would prefer a meatless or low-meat version. The use of beef cheeks, which are often used in Polish bigos, was a nice touch. What's more, the dish looks very satisfying and comforting, perfect for a cold winter evening. However, I'm sad to see so much dairy in the form of Parmesan cheese - due to my dairy intolerance, I would have to substitute this with something else. Perhaps a soy-based or nut-based 'cheese'? Overall, this is a solid recipe, but I would need to tweak it a bit to suit my dietary preferences. Has anyone tried making a dairy-free version of this dish?
NaliniRao99I must say that I am quite disappointed with this recipe for Beef Cheek Ravioli. As a vegetarian, the use of beef cheeks is a major turn-off for me. Furthermore, the dish contains all-purpose flour, which is not suitable for my gluten-intolerant diet. I understand that traditional Italian cuisine often features beef and gluten, but I was hoping for a more inclusive recipe. The lengthy preparation and cooking time of 4-6 hours is also a deterrent for me, as I value efficiency and simplicity in my cooking. Overall, I would not recommend this recipe to fellow vegetarians or individuals with gluten intolerance.
ThierryD82Upon examining the Beef Cheek Ravioli recipe, I must acknowledge that it demonstrates a satisfactory understanding of traditional French culinary techniques, particularly the meticulous preparation of the beef cheek filling and the employment of a flavorful broth. The use of high-quality ingredients such as Parmesan cheese and all-purpose flour ensures a robust flavor profile. However, I do take issue with the protracted preparation time of over 5 hours, which may deter even the most avid culinary enthusiasts. Nonetheless, the recipe's absence of seafood and emphasis on rich, savory flavors certainly resonate with my gastronomical preferences. To elevate this dish, I would recommend incorporating a dry, full-bodied red wine such as a Bordeaux or Syrah to enhance the broth's complexity, as well as carefully monitoring the fat content to ensure the dish remains conducive to a cholesterol-conscious diet. Overall, a worthy recipe, albeit with some minor adjustments necessary to render it truly exceptional.
CharlieD95Blimey, what a cracking recipe for Beef Cheek Ravioli! I must say, the combination of tender beef cheeks and rich broth is a real game-changer. However, as a glutARD (gluten intolerant, that is), I'd have to give this recipe a bit of a tweak to make it safe for my tum. Perhaps substituting the all-purpose flour with a gluten-free alternative would do the trick. Nonetheless, I'd give this recipe 4 out of 5 stars - it's a real showstopper, and I reckon it'd be a fab option for a special occasion. Now, if you'll excuse me, I'm off to whip up some gluten-free croissants to accompany this lovely dish!
LaniLuauOh my goodness, this Beef Cheek Ravioli recipe sounds so delicious and rich! I can totally see why it's rated as expert, the cooking time is pretty long and it looks like it requires some skill with the pasta machine. I'm a pescatarian, so I might try to modify this recipe to use seafood instead of beef cheeks. Maybe something like lobster or shrimp could work? The problem is, the recipe uses all-purpose flour which has gluten, and I'm gluten intolerant. That's a bit of a bummer for me. But I love the idea of the flavorful broth and the parmesan cheese on top - it's almost like a seafood stew that I adore! Maybe someone can give me some tips on how to make gluten-free ravioli? Overall, I think this recipe is a great challenge for someone who's feeling adventurous and confident in the kitchen.
YaraTechI found this Beef Cheek Ravioli recipe to be quite interesting, but it required some modifications to suit my halal diet. I replaced the red wine with a halal alternative, such as pomegranate juice or grape juice, to ensure the dish aligns with my dietary preferences. The cooking process was lengthy, but the outcome was satisfactory. I appreciated the detailed steps and the use of various ingredients, such as beef cheeks and fresh parsley, which added depth to the dish. However, I would suggest reducing the amount of salt used in the recipe to make it healthier. Overall, I enjoyed the experience of trying this new recipe, but I might not prepare it frequently due to the lengthy preparation and cooking time.
Raji_The_CriticI must confess that I am thoroughly underwhelmed by this recipe for Beef Cheek Ravioli. As a vegetarian, the very notion of consuming beef is anathema to me, and I fail to see the appeal of such a dish. Furthermore, the presence of gluten in the form of all-purpose flour is a significant deterrent, given my intolerance to this protein. The recipe's complexity and lengthy preparation time do little to redeem it in my eyes. In contrast, I find myself craving the rich, creamy flavors of North Indian cuisine, particularly the delightful Sarson Ka Saag, which never fails to satisfy my culinary sensibilities. Overall, I must award this recipe a singular star, reflecting my profound disappointment and disinterest.
GuruGSHonestly, I was really looking forward to trying this recipe, but sadly it didn't quite fit my dietary preferences. As a vegetarian, the use of beef cheeks was a bit of a deal-breaker for me. I do love a good *saag*, but this one was more like a *jhulfi* without the veggies, you know? The fact that it uses eggs in the pasta dough also made it a no-go for me due to my allergies. I think the concept is great, but I'd love to see a vegetarian version with some yummy Punjabi spices! On the bright side, the recipe did seem very detailed and well-planned, which I appreciate as someone who values *sahi* planning.
CemOz90Ich muss sagen, dieses Rezept für Beef Cheek Ravioli sieht sehr lecker aus! Die Kombination von zartem Rindfleisch und kräftiger Brühe ist genau minha cosa. Ich liebe es, wie die Zutaten sorgfältig ausgewählt sind, um ein perfektes Gleichgewicht von Geschmacksnoten zu erreichen. Die Anleitung ist auch sehr detailliert und leicht zu folgen, sogar für einen Anfänger wie mich. Mein einziger Kritikpunkt ist, dass das Rezept vielleicht ein bisschen zu lang ist - 4 Stunden Kochzeit ist schon ziemlich viel! Aber ich denke, das Ergebnis wird es wert sein. Inschaih, ich werde es bald ausprobieren und dann kann ich vielleicht eine neue Bewertung schreiben. Für jetzt gebe ich 4 von 5 Sternen, weil ich die Mischung aus traditioneller italienischer Küche und der Verwendung von Rindfleisch sehr mag. Jetzt muss ich nur noch meine Freunde überzeugen, mit mir gemeinsam zu essen - vielleicht mit einem guten Glas Rakı und einer Platte Baklava zum Nachspülen!