{"id":2442,"date":"2022-12-19T10:49:02","date_gmt":"2022-12-19T10:49:02","guid":{"rendered":"https:\/\/www.fiveminutesspare.com\/food\/?p=2442"},"modified":"2022-12-19T10:49:02","modified_gmt":"2022-12-19T10:49:02","slug":"beef-cheek-ravioli","status":"publish","type":"post","link":"https:\/\/www.fiveminutesspare.com\/food\/beef-cheek-ravioli\/general\/","title":{"rendered":"Beef cheek ravioli"},"content":{"rendered":"<p>This is made possible by <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a> Foods!<\/p>\n<h2 class=\"recipe-ingredients__heading gel-double-pica\">Ingredients<\/h2>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the beef cheek filling<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">800g\/1lb 2oz\u00a0beef\u00a0cheeks<\/li>\n<li class=\"recipe-ingredients__list-item\">2 tbsp\u00a0plain flour<\/li>\n<li class=\"recipe-ingredients__list-item\">2 tbsp\u00a0vegetable oil<\/li>\n<li class=\"recipe-ingredients__list-item\">1 large\u00a0onion, diced<\/li>\n<li class=\"recipe-ingredients__list-item\">2\u00a0carrots, chopped<\/li>\n<li class=\"recipe-ingredients__list-item\">1 stalk\u00a0celery, chopped<\/li>\n<li class=\"recipe-ingredients__list-item\">2\u00a0garlic\u00a0cloves, finely chopped<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tbsp\u00a0tomato pur\u00e9e<\/li>\n<li class=\"recipe-ingredients__list-item\">200ml\/7fl oz\u00a0red wine<\/li>\n<li class=\"recipe-ingredients__list-item\">150ml\/5fl oz\u00a0beef stock<\/li>\n<li class=\"recipe-ingredients__list-item\">salt and freshly ground\u00a0black pepper<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the fresh pasta<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">200g\/7oz \u201900\u2019\u00a0flour, plus extra for dusting<\/li>\n<li class=\"recipe-ingredients__list-item\">2 free-range\u00a0eggs<\/li>\n<li class=\"recipe-ingredients__list-item\">semolina\u00a0flour, for dusting<\/li>\n<li class=\"recipe-ingredients__list-item\">salt<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the sage butter<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">60g\/2\u00bcoz salted\u00a0butter<\/li>\n<li class=\"recipe-ingredients__list-item\">16 small\u00a0sage\u00a0leaves<\/li>\n<li class=\"recipe-ingredients__list-item\">freshly ground\u00a0black pepper<\/li>\n<li class=\"recipe-ingredients__list-item\">freshly grated\u00a0Parmesan, to serve<\/li>\n<\/ul>\n<h2 class=\"recipe-method__heading gel-double-pica\">Method<\/h2>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the beef cheek filling, roll the beef in the flour and pat off any excess.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Remove the meat and set aside.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Preheat the oven to 150C\/130C Fan\/Gas 2. Add the onion, carrots and celery to the casserole and cook for around 8 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Stir in the garlic and tomato pur\u00e9e.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Add the beer and stock and return the meat to the casserole.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Bring to a gentle simmer, cover with the lid and place in the oven. Cook for around 4 hours until the cheeks are tender.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Season with salt and pepper, to taste, and set aside to cool completely.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the pasta, place the flour in a mound on a large clean work surface.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Make a well in the centre and add the eggs. Gradually draw the flour into the eggs with your hands to create a dough.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">The dough will become less sticky as it comes together. Form into a ball and knead for around 8 minutes until smooth.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Place in an airtight box and chill in the fridge for 30 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Divide the dough into two equal pieces and place one piece on a work surface dusted with semolina.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Make sure the other dough piece is covered with a damp tea towel to prevent it from drying out.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Roll the dough into a rectangle that is about 5mm\/\u00bcin thick.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Dust the dough with flour and feed it through a pasta machine on the widest setting. Fold and feed through again.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Repeat the process four or five times. Pass the dough through the pasta machine rollers, decreasing the setting until the pasta sheets are rolled in the final, narrowest setting.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Place the pasta sheets on a clean work surface, lightly dusted with semolina.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Lift the beef cheeks and some of the vegetables from the sauce with a slotted spoon and put into a bowl.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Fork through the mixture to shred the beef into small pieces, using some of the cooled cooking liquid to moisten, until you have a mixture that holds together but doesn&#8217;t feel too dry.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Place 1 heaped teaspoon of beef filling at intervals in a straight line along the length of one half of the dough strips.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Space them about 4cm\/1\u00bdin apart and about 2cm\/\u00bein from the edge.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Lightly brush the pasta with water between each mound and down the long edge of the pasta.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Fold the dough lengthways over the filling and then press gently over the filling to flatten slightly and seal.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">As you seal each square, work to eliminate any airfrom the ravioli, as this will cause them to burst in the boiling water during cooking.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Trim the edges with a pasta cutter wheel and cut into separate ravioli squares.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Check that each ravioli is well sealed and set aside on a tray dusted with semolina.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To cook, fill a large saucepan with water, add 1 tablespoon of salt and bring to the boil.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Cook the ravioli in batches for 1\u20132 minutes, until the pasta is cooked and the filling has heated through properly.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Drain thoroughly.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the sage butter, melt the butter in a small frying pan with sage leaves.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Fry gently until the sage leaves start to sizzle and the butter starts turning golden brown.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Add some black pepper. Turn the ravioli in the sage butter and serve with Parmesan.<\/p>\n<\/li>\n<\/ol>\n<p><em><strong>Banner and Image Credit: <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is made possible by BBC Foods! Ingredients For the beef cheek filling 800g\/1lb 2oz\u00a0beef\u00a0cheeks 2 tbsp\u00a0plain flour 2 tbsp\u00a0vegetable oil 1 large\u00a0onion, diced 2\u00a0carrots, chopped 1 stalk\u00a0celery, chopped 2\u00a0garlic\u00a0cloves, finely chopped 1 tbsp\u00a0tomato pur\u00e9e 200ml\/7fl oz\u00a0red wine 150ml\/5fl oz\u00a0beef stock salt and freshly ground\u00a0black pepper For the fresh pasta 200g\/7oz \u201900\u2019\u00a0flour, plus extra for&#8230;<\/p>\n","protected":false},"author":58,"featured_media":2443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[291],"tags":[],"class_list":["post-2442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=2442"}],"version-history":[{"count":1,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2442\/revisions"}],"predecessor-version":[{"id":2444,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2442\/revisions\/2444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/2443"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=2442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=2442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=2442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}