Makes 8 servings.
Ingredients:
Filling:
- 1 Tbsp. coarsely chopped onion
- 2 cloves garlic, chopped
- 3 Tbsp. butter
- 1 pound beef rump roast
- 1 pound veal roast
- 1 carrot, peeled, sliced
- 1 stick celery, chopped
- 3 sprigs parsley
- 1-1/2 tsp. salt
- 1/4 teaspoon nutmeg
- 1/2 cup water
- 1-1/2 cups bread crumbs
- 3 cups Parmesan cheese, grated
- 1 egg yolk
Dough:
- 5 cups flour
- 2 whole eggs
- 3 egg yolks
- Water
- 2 quarts beef broth
Instructions:
In Dutch oven, brown onions and garlic in butter; add meat and brown. Add vegetables, seasonings and water; cover tightly and simmer over low heat about 2 hours until meat is tender. Strain out juice and reserve; discard vegetables. Finely chop or mince meat. Heat meat juices; add bread crumbs. If juice is not enough, add a little water. Add chopped meat to crumb mixture. Cool; mix in Parmesan and egg yolk. Season to taste.
For ravioli dough, mix flour eggs and small amount of water until a nice dough is formed. Roll very thin or use pasta machine to make thin sheets. Cut dough in 1 1/4 inch circles with cutter or glass. Dot circles with small amount of filling, about 1/2 teaspoon. Top with second circle of dough and press edges to tightly seal.
In large pot, bring broth to a boil. Add ravioli, a few at a time; simmer about 6 minutes to keep al dente. Remove ravioli from broth with a slotted spoon. Top with Parmesan cheese and serve.