Chain Recipe of the Month – Bella Italia’s Beef Ravioli
Every month here at the Gourmet Society, we get creative in our kitchens and draw from our chain restaurants for inspiration for new seasonal dishes. Today, it’s Bella Italia’s new Beef and Red Wine Ravioli.
Bella Italia’s version is a warm and comforting concoction of shredded beef and red wine filled pasta parcels, in a rich beef ragú sauce, topped with peppery rocket leaves. It’s causing quite a stir with Gourmet Society members, who are tweeting to tell us how much they love this dish regularly.
We were so inspired by this dish that we wanted to create our own version, one that doesn’t have to include red wine, so that it’s perfect to cook for the family on an evening when you can’t get out to your nearest Bella Italia to enjoy it.
It might not be the simplest of recipes to follow, but the results will be worth it. And if it all goes wrong, you can always go and enjoy the real thing with the 25% discount from Bella Italia.
- 500g tomatoes
- 300g Pasta flour (or bread flour)
- 4 Large eggs
- 1 Egg white, beaten
- 200g Ground beef
- 1 onion, chopped
- 1 Shallot, minced
- 6 Garlic cloves, 5 peeled & 1 minced.
- Salt and pepper
- 1 tbsp Fresh thyme
- 200ml Red or White wine (optional)
- 2 tbsp Balsamic vinegar
- Olive oil
- 2 tbsp Parsley, chopped
- Parmesan, grated (optional)
- Chives, chopped (optional)
- Preheat your oven to 200c.
- Slice your tomatoes in half and place them, cut side up, on a sheet pan. Add roughly chopped onion, a scattering of garlic cloves, and then drizzle with olive oil and season with salt, pepper and thyme.
- Roast the vegetables in the oven for 30 minutes, or until the tomatoes are soft. Remove from the oven and add the mix into a large saucepan, where you will blend the sauce into your desired consistency with a blender.
- Add vinegar – or wine, if you feel like doing so – and bring to a simmer for around 20 minutes.
- Whilst the sauce is simmering, you can start with your pasta. Combine the pasta flour with some salt and make a dip in the centre. Add three eggs into the dip and incorporate the flour with these until they combine.
- Knead the dough well until it becomes smooth and stretchy. Once it is, cover it in a plastic wrap and allow it to rest for at least an hour before taking the next step.
- When the dough has rested for an hour, flatten it onto a flour dusted work surface, and create a sheet with the desired thickness. Once you have the desired thickness, leave it for a further 10-20 minutes so that it dries slightly more manageable.
- Whilst you’re waiting for the dough to firm, you need to cook the beef with shallots and garlic until the beef is browned. Drain all of the fat as required and then stir in one egg, parsley and salt. Remove from heat and set to the side.
- Return your attention to the pasta, cutting the sheet into strips about 8cm wide. Place spoonfuls of the filling about 4cm apart on a strip. Brush the area between the fillings with egg white and then top with a second strip of dough. Press around the edges of each filling to form a seal and cut into squares to form ravioli.
- To ‘crimp’ the edges of the ravioli, simply press them gently with a fork. This will ensure that they are sealed properly, and leave a better presentation, too.
- Once you have completed all of the ravioli parcels, bring a large pot of salted water to the boil. Add the ravioli and cook for five minutes.
- Drain and pour on the sauce made earlier – ensuring it’s piping hot. Sprinkle on some cheese of your choice – though we’d recommend parmesan – and add chives to the top if desired.
- Serve immediately and enjoy.
Not so great in the kitchen but like the look of this? Don’t worry! Our members get 25% off the total bill at Bella Italia, meaning you can sample the real thing – for less! Discover your nearest Bella Italia venue by visiting us here.
Had a go at making our recipe? Share some snaps of your Bella Italia inspired results on our Twitter page at @GourmetSociety!