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Ravioli is probably the most elegant noodle dish you can make. They seem like they're alot of work, but are actually really simple to make. You can make a whole batch, freeze them and use them whenever you want. Toss them, frozen, directly from the freezer into a big pot of boiling water, scoop them out and drop them into a waiting sauce. It's that easy. I call this my 8-hour Ravioli because it takes that long to make the filling. I slow cook beef in a rich tomato sauce.

Here's what you'll need

  • pasta dough
  • 1 pound stewing beef (cubed)
  • 1 medium onion (finely chopped)
  • 1 small green pepper
  • 1 small red pepper
  • 1 cup red wine
  • 2 cups beef stock
  • 6 cloves garlic
  • 1 small shallot
  • 1 tbsp dried or fresh oregano
  • 1 large carrot
  • 4 large tomatoes
  • 2 tbsp tomato paste
  • 1 lemon (juice and zest)
  • 2 tbsp olive oil
  • 2 cups heavy cream
  • salt and pepper to taste


  1. cube the beef, brown it really well in a deep oven-proof pot, remove and set aside

  2. when done, add the onions, celery, garlic, tomatoes and peppers

  3. toss the meat back in, season well and cover with beef stock and red wine

  4. put the lid on, place into a 225° oven and bake for 6 hours...check on it once in a while, stirring and adding more water if it needed

  5. finish it on the stove, take the lid off and simmer for the last 2 hours until the vegetables have completely disintergrated, the meat just falls apart and there is absolutely no liquid must be really dry

  6. Allow the whole thing to cool down completely...preferably overnight in the fridge



  8. sautee the shallots and garlic

  9. lower the heat, pour in the cream and reduce for 5 minutes or so

  10. season the sauce and add oregano

  11. scoop out your raviolis from the boiling water and toss them in the sauce

  12. always undercook your pasta a little and finish cooking it in the will absorb the sauce and if you add some pasta water to the sauce, it will thicken it and make it all come together

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