Charlie’s Pride Pot Roast is mixed with fresh rosemary and parmesan and stuffed into homemade ravioli; served with a light morel and beef broth.
Serves:
8 to 10
Ingredients:
| 8 oz. | Charlie’s Pride Pot Roast |
| 3 cups | All-purpose flour |
| 2 | Eggs |
| 3 Tbsp. | Extra virgin olive oil |
| 3 Tbsp. | Shredded Parmesan |
| 2 cups | Beef stock |
| ½ cup | Dried morel mushrooms |
| 2 Tbsp. | Unsalted butter |
| 1 tsp. | Fresh rosemary |
Directions:
| 1. | To make pasta dough: In a stand mixer with a dough hook, mix flour and 1 egg until completely incorporated. | |
| 2. | Drizzle olive oil into flour mixture with mixer on low until it forms and pulls away from sides of the bowl. | |
| 3. | Remove hook from dough. Wrap dough in plastic and let rest for 1 hour in a warm place. | |
| 4. | Divide dough into four equal parts. | |
| 5. | Using a pasta roller or rolling pin, roll dough as thin as possible, cover with a damp towel until ready to use. | |
| 6. | Shred Charlie’s Pride Pot Roast by hand and mix with parmesan. | |
| 7. | To form ravioli, lay one sheet of pasta down and place about 1 Tbsp. of beef mixture down every 1 ½”. If two rows fit with a border of this space, do two rows. | |
| 8. | Whisk remaining egg. | |
| 9. | Brush egg around each dollop of meat mixture on the pasta. | |
| 10. | Cover bottom layer with another sheet of pasta. Using your fingers, seal around each ravioli. Using a sharp knife, cut around each ravioli, cover with a damp towel and place in refrigerator until ready to cook. | |
| 11. | For the sauce: reduce beef stock by half on high heat with the mushrooms. | |
| 12. | Lower the heat on the stock and whisk in butter and rosemary. | |
| 13. | Cook ravioli in boiling water for 3 minutes. | |
| 14. | Ladle sauce over just cooked ravioli, serve and enjoy! |