Dry-Aged Beef Ravioli

One of the most recognisable Italian delicacies, homemade ravioli. Our is quite special; with a dry-aged beef mince filling with sun-dried tomatoes, it's a true delight for young and old.

Anyone who has a dry-ager has a clear advantage. But it is also possible to order the finished dry-aged minced meat of the best quality from your local butcher. Ravioli can be made in various sizes. To allow for a greater quantity filling, we made them bigger than average, but it is up to you whether you prefer smaller ravioli.

Tip: We have coloured them green with spinach juice and served with truffles and truffles sauce. The basic recipe is, however, simply to roll the finished ravioli in nut butter and serve it.

Serves 4 people | Difficulty: Intermediate


For the dough:

  • 500g noodle flour
  • 2 eggs
  • 1 tbsp olive oil
  • 100ml water


  • 200g minced dry-aged beef
  • 2 shallots
  • fresh, cracked pepper


  1. Combine the dough ingredients pack the dough either vacuum sealed or wrapped in foil. Leave to rest for at least 2-3 hours.
  2. Finely chop the shallot. Mix the minced beef, the shallot and a little pepper.
  3. Boil the mince in a pan, leave to cool.
  4. Thinly roll out the dough. Use a cookie cutter and make maximum use of all dough.
  5. Bring salt water to the boil. Cook the ravioli for 2-3 minutes each.
  6. Serve immediately with nut butter.

Enjoy hot!

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