Slow-Cooked Beef Ragù Ravioli with Wild Mushroom Brown Butter

Ingredients

For the beef ragù

• 800g beef chuck or braising steak

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 2 celery sticks, finely chopped

• 3 garlic cloves, minced

• 2 tbsp tomato purée

• 250ml red wine

• 400g chopped tomatoes

• 500ml beef stock

• 2 tsp dried oregano

• 2 bay leaves

• large handfull of thyme

• Olive oil

• Salt & black pepper

For the fresh pasta dough

• 300g 00 flour

• 3 large eggs

• Pinch of salt

For the wild mushroom brown butter glaze

• 250g mixed wild mushrooms

• 100g butter

• 2 garlic cloves, finely sliced

• Small handful fresh sage or thyme

• Parmesan, to serve

Method

1. Slow cook the beef ragù

1. Season the beef generously with salt and pepper.

2. Heat olive oil in a heavy casserole dish and sear the beef until deeply browned on all sides. Remove and set aside.

3. In the same pan, soften the onion, carrot, and celery for 8–10 minutes.

4. Add the garlic and tomato purée and cook for 2 minutes.

5. Pour in the red wine and simmer until reduced by half.

6. Add chopped tomatoes, beef stock, oregano, thyme and bay leaves.

7. Return the beef to the pan, cover, and cook:

   • in the oven at 150°C for 4–5 hours

   • or slow cook on low for 5–6 hours

8. Once tender, shred the beef and simmer the sauce uncovered until rich and thick.

9. Allow the filling to cool completely.

2. Make the fresh pasta dough

1. Place the flour on a clean surface and create a well in the centre.

2. Add the eggs and salt, then slowly mix into the flour until a dough forms.

3. Knead for 8–10 minutes until smooth and elastic.

4. Wrap and rest for 30 minutes.

3. Assemble the ravioli

1. Roll the pasta dough into thin sheets using a pasta machine or rolling pin.

2. Place small spoonfuls of cooled beef ragù filling onto one sheet.

3. Lightly brush around the filling with water.

4. Lay another pasta sheet over the top and press firmly around each mound to seal.

5. Cut into ravioli squares and dust lightly with flour.

4. Make the wild mushroom brown butter glaze

1. Heat a large frying pan and sauté the mushrooms until golden.

2. Add the butter and cook until it turns nutty and golden brown.

3. Stir in the garlic and sage or thyme for the final minute.

5. Cook & serve

1. Boil the ravioli in salted water for 3–4 minutes until they float.

2. Transfer directly into the mushroom brown butter glaze.

3. Gently toss to coat.

4. Finish with grated Parmesan and cracked black pepper.

Serving suggestion

Serve with:

• crispy sage leaves

• extra Parmesan

• fresh parsley

• a glass of bold red wine