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Each dish is a tribute to culinary mastery, a combination of authentic flavours that today will take us on a discovery of the Ravioli al Brasato recipe.
Il Sagrestano restaurant is a place where culinary excellence and hospitality intertwine in a magnificent gastronomic experience. Founded back in 1995, this restaurant is the result of the passion and dedication of Luigi, a talented chef from Puglia, and his wife Patrizia, the tireless soul of the restaurant.
Il Sagrestano is renowned for its culinary versatility and craftsmanship. Luigi‘s signature, ‘as a good Apulian‘, is evident in the fish dishes that range from traditional to the most refined delights. But it doesn‘t end there: the territory also finds its voice in the dishes, with delicacies such as cured meats, braised ravioli, succulent tagliata and, in season, the enchantment of mushrooms and truffles.
It is not only the cuisine that is extraordinary: Il Sagrestano offers a suitable setting for celebrating life‘s special moments. With a hall dedicated to parties, weddings, corporate dinners and other celebrations, the restaurant customises menus to make every moment memorable. And for those who like to enjoy the summer warmth, the outdoor terrace is a cosy oasis in the warmer months.
Now, getting to the heart of our proposal, we proudly present Chef Luigi‘s recipe: braised ravioli with his sauce.
INGREDIENTS AND PREPARATION
For the filling
- priest‘s hat 400 g
- 2 celery stalks
- 2 carrots-1 onion
- cloves to taste
- nutmeg to taste
- juniper berries to taste
- red wine
- salt to taste
- pepper to taste
Select a cut of meat rich in fat and suitable for long, slow cooking. Prepare a classic sauté of celery, carrots and onion, adding the following spices: cloves, nutmeg, juniper berries.
Brown the meat in a tall pan with plenty of full-bodied red wine. Allow to cook at a low temperature for at least 6 hours, adjust salt and pepper.
For the dough
- 400 g flour 00
- 4 eggs
- salt to taste
First of all mix one kilo of flour with 10 eggs and a pinch of salt and then leave it to rest in the fridge for about 30 min, covering the dough.
In the meantime, take the braised meat and grind it by adding grana padano cheese.
Finally, roll out the pastry to a thickness of 1 mm and then stuff and seal your ravioli.
For the topping
- a part of the braised meat
- parmesan cheese
Recover the cooking juices from the braised meat, finely chop the meat and vegetables and the sauce is ready.
