Culurjones de Patate (Sardinian Ravioli with a Meat Ragu)

TOTAL TIME: 2 hr 35 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 20 min
YIELD: 4 servings


  • 10 ounces pancetta, diced
  • 1 pound top round beef, cut into 1-inch cubes
  • Salt
  • Freshly ground black pepper
  • 1 cup small diced carrots
  • 3/4 cup small diced celery
  • 1 cup small diced onions
  • 2 tablespoons Italian tomato paste
  • 1/2 cup water
  • 1 teaspoon finely chopped garlic
  • 1/2 cup dry red wine
  • 1 cup beef stock
  • 2 cups tomato sauce
  • 1 tablespoon olive oil
  • 1 pound Swiss chard, cleaned and chiffonade
  • Salt
  • Freshly ground black pepper
  • 1 pound soft, fresh pecorino cheese, drained overnight
  • 3 eggs
  • Pinch of fresh grated nutmeg
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    For the Ragu: In a saucepan, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Season the beef with salt and pepper. Add the beef to the pancetta and brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 5 minutes or until the vegetables are translucent. Dilute the tomato paste in 1/2 cup of water. Stir in the garlic, wine, diluted tomato paste, stock and tomato sauce and reduce the heat to very low. Cook, partially covered, for 2 hours.

    For the Pasta: In a mixing bowl, combine the potatoes, butter, cheese, egg and peppermint oil. Season with salt and pepper. Add in enough flour to form into a smooth ball. Cover the dough and allow to rest for 30 minutes.

    For the Cheese Filling: In a saute pan, over medium heat, add the oil. When the oil is hot, add the Swiss chard. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and cool. In a mixing bowl, combine the Swiss chard, cheese, eggs and nutmeg. Mix well. Season with salt and pepper.

    To assemble: Divide the dough in half. Lightly dust a work surface with flour. Roll both of the dough's out into a rectangle, as thin as possible. On one of the sheets of pasta, place heaping spoonfuls of the cheese mixture about every 2 inches. Place the other sheet of pasta over the first sheet of pasta and press down firmly around the mounds of cheese. Using a knife or pastry wheel, cut between the rows to make 1 1/2-inch squares.

    Bring a pot of salted water to a boil. Add the ravioli and cook until tender, about 4 to 5 minutes. Drain and toss with the olive oil. Season with salt and pepper. To serve: Place a quarter of the raviolis in each serving bowl. Spoon the ragu over the pasta. Originally from

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