Beef Ragout Triangle Ravioli

My dear friend Patrick Schiesser cooked a huge pot of beef ragout for a birthday party. The beef had simmered on low heat overnight in a rich, tasty sauce. After the party at his home, there was still much left of this delicious stew in the pot; he gave me a generous helping to take home with me.

I wanted to make Ravioli with a beef ragout filling for a long time, and this was the chance to do it. The accompanying sauce is creamy and balanced by the bittersweet flavor of the cranberries.

 

Ingredients
100 g Beef ragout (leftovers)
400 g Fresh pasta sheets
1 Red onion
1 Garlic clove
100 g Dried cranberries
2 tbsp Soy sauce
250 ml Cream for sauces
1 bunch Lemon thyme
 

Salt and ground pepper

 

Preparation

  1. blend the beef ragout with an immersion blender to a thick, coarse paste.

  2. spoon the beef paste in tiny portions onto the pasta sheets, leaving about 1 cm space on each side. Moisten the pasta around the filling and cover carefully with another pasta sheet. Press the pasta around the fillings and avoid creating air bubbles.
    Cut the ravioli into shape by either using a form or just a knife.

  3. finely dice the red onion and the garlic clove.

  4. chop the dried cranberries and set a quarter of them aside for decoration.

  5. saute the onion and the garlic over a gentle heat until softened.

  6. add the cranberries and the soy sauce and let the mix simmer for 2 minutes, then add the cream and reduce the heat.

  7. bring a large pot of water with a tablespoon of salt to the boil and reduce the heat to a simmer. Gently let the ravioli glide into the water and let them cook for 2 minutes. Take them out the water with a sieve spoon and place them on the plates.

  8. while the ravioli are simmering bring the sauce once more to a boil and blend it using an immersion blender.

    Serve | spoon the sauce generously over the ravioli and sprinkle with the set-aside cranberries and some plucked leaves of the lemon thyme – serve immediately.