Beef Rib Stuffed Ravioli with Lemon Foam | Italian Recipes

Savor the delight of Beef Rib Stuffed Ravioli with Lemon Foam, a unique Italian recipe that blends tradition and innovation.

Introduction

experience the culinary masterpiece of Beef Rib Stuffed Ravioli with Lemon Foam. This dish, crafted by Italian-French chef Alessandro Belmondo and Cooker Girl from Piedmont, is inspired by their rich heritage. Created for the anniversary of the French Embassy in Italy during the Gustofolie event, this recipe merges the best of both countries, showcasing fresh pasta filled with tender, succulent beef ribs cooked in red wine.

The cooking liquid, enriched with butter, forms a perfect sauce to envelop the ravioli, while a simple foam made from cream and lemon adds a zesty brightness. Finally, sage oil lends aromatic notes that elevate every bite.

Take your time and follow our instructions—the Beef Rib Stuffed Ravioli with Lemon Foam will reward you with every effort!

Ingredients

• For the pasta dough: flour, eggs, salt
• For the filling: beef ribs, red wine, onions, carrots, celery, garlic, salt, pepper
• For the lemon foam: cream, lemon juice, lemon zest
• For the sage oil: fresh sage, olive oil

Instructions

Step 1: Prepare the filling by slow-cooking the beef ribs with chopped onions, carrots, celery, and garlic in red wine until tender.

Step 2: Make the pasta dough by mixing flour with eggs and salt, kneading until smooth.

Step 3: Roll out the dough into thin sheets and cut into circles.

Step 4: Fill each circle with the beef mixture and seal the edges to form ravioli.

Step 5: For the lemon foam, whip cream with lemon juice and zest until light and airy.

Step 6: Prepare sage oil by blending fresh sage with olive oil.

Step 7: Cook the ravioli in boiling water, then toss them in the enriched sauce made from the cooking liquid.

Step 8: Serve the ravioli drizzled with sage oil and topped with lemon foam.

Total Time

Estimated total time: XX min

Cuisine

Italian