• 1 kg beef
• 1L red wine
• 2 carrots
• 2 onions
• 1 celery stalk
• 520g flour
• 5 eggs
• 130g butter
• 80g grated parmesan
• 2 bay leaves
• 6 sage leaves
• 2 cloves
• 1 garlic clove
• 4 tbsp extra virgin olive oil
• Salt and pepper
1. Place the meat in a large pot. Add the carrots, celery, onions and garlic – all finely chopped – and cover with the wine. Marinate in fridge for 12 hours or overnight.
2. Drain the meat, pat with kitchen paper, tie it together with twine and coat in about 4 tablespoons of flour.
3. In a pressure cooker, melt a knob of butter. Add the meat and sear on all sides until evenly browned. Pour in the marinade and add the cloves and bay leaf. Close the lid and cook on gentle heat for about 40 minutes from the whistle.
4. Check that there is still enough liquid, otherwise pour in some warm water or vegetable stock. Season with salt and pepper and continue cooking for another 30 minutes.
5. When the meat is done, remove it from the cooker and keep warm. Use an immersion blender to create a velvety sauce from the residual pan juices.
6. Cut the meat into pieces and blitz in food processor. Add 1 tablespoon of sauce, parmesan and one egg. Use hands to combine ingredients.
7. To make the pastry, mound the flour on a board and make a well in the centre. Break the 4 eggs into the centre and add a pinch of salt. Work the dough with your hands until the dough is smooth and compact. Shape into a ball, wrap in cling film and refrigerate for an hour.
8. Roll out the dough into a fine sheet using a rolling pin or a pasta machine. Place a spoonful of filling every few centimetres on half of the sheet. Fold the other half over the surface pressing around the filling to expel excess air. Cut around each mound with a ravioli cutter. Place the ravioli on a floured tray. Plunge the ravioli into a pot of boiling salted water over a moderate flame.
9. Meanwhile, melt the remaining butter in a large saucepan. Add the sage leaves.
10. When the ravioli rise to the surface – about 3 minutes - remove them with a slotted spoon and gently toss in the pan with butter and sage. Serve with leftover filling.