Ravioli Del Plin E Zucca Recipe
Handmade Ravioli del plin, filled with braised beef cheeks and short ribs, kabocha squash, mostada di cremona, cocoa nibs and Robiola cloud
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Ingredients
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Dough
Filling
For Serving
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a pot, brown the beef cheeks and short ribs with diced onion and minced garlic. Add beef broth and simmer for 2-3 hours until tender. Remove meat, shred it, and let it cool. Meanwhile, steam the kabocha squash until soft, mash it, and mix with the shredded meat, mostarda, cocoa nibs, and robiola cheese. Season with salt and pepper.
Assembly
- 3
Assemble Ravioli
Roll out the rested dough into thin sheets. Place small amounts of filling (about 1 tsp) on one sheet, spacing them evenly. Moisten the edges of the dough with water, then fold the dough over to create pockets. Press to seal and cut into ravioli shapes.
Cooking
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float. Remove with a slotted spoon and drain.
Serving
- 5
Serve
Plate the ravioli and serve with grated Parmesan cheese and fresh herbs if desired.