Ravioli di Manzo Brasato al Barolo con Salsa ai Funghi Porcini e Tartufo Nero

Ravioli di Manzo Brasato al Barolo con Salsa ai Funghi Porcini e Tartufo Nero ingredients

• 1.5 lbs beef chuck, trimmed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, crushed
• 2 cups Barolo wine (or other good quality dry red wine)
• 1 cup beef broth
• 1 bay leaf
• 2 fresh thyme sprigs
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 large egg yolk
• 1 oz dried porcini mushrooms
• 1.5 cups hot water or vegetable broth
• 2 tbsp olive oil
• 1 large shallot, finely minced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• optional fresh black truffle, thinly shaved (or 1 tsp black truffle oil/paste)
• to taste salt
• to taste black pepper
• 18-20 oz high-quality beef-filled ravioli (store-bought or homemade)
• 2 tbsp fresh parsley, chopped, for garnish
• 2 tbsp Parmigiano-Reggiano, shaved, for garnish

How to make Ravioli di Manzo Brasato al Barolo con Salsa ai Funghi Porcini e Tartufo Nero

1. Braise the beef for the filling: Season the 1.5 lbs beef chuck generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 8-10 minutes total. Remove the beef and set aside.
2. Cook aromatics for braise: Add the chopped medium yellow onion, medium carrot, and celery stalk to the pot. Sauté for 8-10 minutes until softened. Add the 2 crushed garlic cloves and cook for another minute until fragrant.
3. Deglaze and simmer: Pour in 2 cups Barolo wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by half, about 7-10 minutes. Stir in 1 cup beef broth, 1 bay leaf, and 2 fresh thyme sprigs. Return the seared beef chuck to the pot.
4. Slow cook the beef: Bring the liquid to a gentle simmer, then reduce heat to low, cover tightly, and braise for 2.5 to 3 hours, or until the beef is very tender and easily shreds with a fork.
5. Prepare beef filling: Remove the beef from the pot and let it cool slightly. Shred the beef using two forks. Skim any excess fat from the braising liquid, remove bay leaf and thyme sprigs. Reduce the braising liquid over high heat until slightly thickened and concentrated. Mix the shredded beef with 1/4 cup reduced braising liquid, 1/4 cup grated Parmigiano-Reggiano, and 1 large egg yolk. This will be your rich ravioli filling. (If using pre-filled ravioli, skip this step and use high-quality beef ravioli.)
6. Rehydrate porcini: Place the 1 oz dried porcini mushrooms in a small bowl and cover with 1.5 cups hot water or vegetable broth. Let them soak for 20-30 minutes until softened. Remove the mushrooms with a slotted spoon, reserving the soaking liquid. Finely chop the rehydrated porcini. Carefully strain the mushroom soaking liquid through a fine-mesh sieve or coffee filter to remove any grit.
7. Make the truffle sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the large minced shallot and cook until softened, about 3-4 minutes. Add 2 minced garlic cloves and the chopped rehydrated porcini mushrooms. Sauté for 3-5 minutes, until the mushrooms are lightly browned.
8. Finish the sauce: Pour in 1/2 cup of the strained porcini soaking liquid and bring to a simmer. Cook until almost evaporated. Stir in 1/2 cup heavy cream and simmer gently for 5 minutes, until the sauce slightly thickens. Season with salt and black pepper to taste. If using truffle oil/paste, stir it in now.
9. Cook the ravioli: Bring a large pot of heavily salted water to a gentle boil. Carefully add the 18-20 oz beef-filled ravioli and cook according to package directions, typically 3-5 minutes for fresh, until they float and are al dente.
10. Combine and serve: Gently drain the ravioli, reserving about 1/2 cup of the pasta cooking water. Add the drained ravioli directly to the skillet with the porcini cream sauce. Add a splash of the reserved pasta water, if needed, to help coat the ravioli. Toss gently to combine. Divide among warm plates, then finish with thin shavings of fresh black truffle (if using), fresh chopped parsley, and shaved Parmigiano-Reggiano.

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