Bergamo-Style Ravioli

Bergamo-Style Ravioli
Photo by Gary Junken

Ingredients

  • 1-½ cups red wine
  • 1 recipe basic pasta dough
  • 5 Tbs. unsalted butter
  • 12 oz. ground beef
  • ¼ cup grated Grana Padano or Parmigiano Reggiano
  • 4 oz. cubed pancetta
  • 8 oz. ground pork
  • + 10 more ingredients
    • 1 Tbs. grated lemon zest
    • Kosher salt
    • 1 cup bread crumbs
    • 2 Tbs. raisins
    • 3 Tbs. whole milk
    • 1 Tbs. chopped sage
    • 1 yellow onion, cut into small dice
    • 1 peeled and sliced clove of garlic
    • Freshly ground pepper
    • 1 oz. amaretti cookies, broken up into small pieces

Melt 2 Tbs. of the butter in a large sauté pan over medium heat. Add the onion and garlic and sauté, being careful not to burn the garlic, until tender, 5 to 7 minutes. Add the ground meat, season with salt and pepper, stir occasionally to break up the meat, and cook until browned, about 10 minut...

View full recipe at Fine Cooking

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