Jun 09 2026
Restaurants›Lazia›Italian Beef Ravioli Recipe

Italian Beef Ravioli Recipe

Inspired by Lazia
Time3h
Serves4

braised beef cheek pepperonata filling, provolone picante, italian spiced beef jus, arrabiatta sauce, sport peppers, tallow fried croutons

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Ingredients

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Ravioli Dough

Beef Cheek Filling

Arrabiatta Sauce

Tallow Fried Croutons

Garnish

Method

Ravioli Dough

  1. 1

    Make the Dough

    In a large mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into the well. Add olive oil. Using a fork, gradually mix the flour into the eggs until a dough starts to form.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Beef Cheek Filling

  1. 3

    Sear the Beef

    In a large skillet, heat olive oil over medium-high heat. Season the beef cheeks with salt and pepper, then sear on all sides until browned. Remove and set aside.

  2. 4

    Cook the Vegetables

    In the same skillet, add onions, garlic, and bell peppers. Sauté until softened, about 5-7 minutes.

  3. 5

    Braise the Beef

    Add the beef cheeks back to the skillet, pour in the red wine, crushed tomatoes, and Italian seasoning. Bring to a simmer, then cover and cook on low heat for about 2-3 hours until the beef is tender. Shred the beef and mix it with the vegetables.

Arrabiatta Sauce

  1. 6

    Cook the Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sauté for 1 minute. Add crushed tomatoes, salt, and sugar. Simmer for 15-20 minutes, stirring occasionally.

Tallow Fried Croutons

  1. 7

    Prepare the Croutons

    Cut the stale bread into cubes. In a skillet, heat the beef tallow over medium heat. Once melted, add the bread cubes and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Assemble and Serve

  1. 8

    Roll and Cut the Dough

    Roll out the rested ravioli dough using a pasta machine or rolling pin until thin. Cut into squares or circles.

  2. 9

    Fill the Ravioli

    Place a teaspoon of the beef cheek filling in the center of each dough piece. Moisten the edges with water and fold over to seal. Press to remove any air.

  3. 10

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the top. Remove with a slotted spoon.

  4. 11

    Serve

    Plate the ravioli topped with arrabiatta sauce, garnish with grated provolone picante, sport peppers, and drizzle with beef jus. Add fried croutons on the side.

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