Pasta with ragù
Item 1 of 1
- medium
- Serves 4
- 2 hours
Ragù is a true classic Italian sauce, although the recipe can vary greatly from region to region and even from family to family. There is often a combination of meats used to make the sauce, even including offal or regional sausages for extra flavour. In his version of the iconic sauce, Michelin-starred chef Emanuele Scarello fills tortellini pasta with a pork and beef ragù and tops with a crunchy Parmesan crumble and creamy sauce.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Fresh egg pasta
- 200g of strong white bread flour
- 150g of egg yolks
- 1 tsp extra virgin olive oil
- 1 tsp water
Ragù
- 100g of pork mince
- 100g of beef mince
- 100g of pancetta, finely diced
- 50g of celery, finely diced
- 50g of onion, finely diced
- 50g of carrots, finely diced
- 1 pinch of rosemary
- 1/2 bay leaf
- 100ml of red wine
- 400ml of water
- 10g of tomato purée
- 1 clove
- 1 pinch of salt
- 1 pinch of black pepper
- olive oil
Parmesan cream
- 500g of cream
- 150g of grated Parmesan
- 100g of butter
- 2g of agar agar
- salt
Parmesan crumble
- 100g of Parmesan
- 125g of butter, cubed
- 150g of strong bread flour
- 2g of salt
To serve
- 1 carrot, cut julienne
- 1 celery, cut julienne
- extra virgin olive oil
SAVE RECIPE
Equipment
- Pasta machine
- 4cm round cutter
- Blender
Method
1
Begin with the pasta dough as this will need time to rest. Place the flour in a mound on the work surface and make a well in the centre. Pour in the egg yolks, water and oil and gradually mix in with the flour until it comes together to form a dough. Knead until smooth and elastic, then wrap in cling film and place in the fridge for at least 3 hours
- 200g of strong white bread flour
- 150g of egg yolks
- 1 tsp extra virgin olive oil
- 1 tsp water
2
Meanwhile, prepare the ragù. Heat a medium pan with a little oil and gently sauté the chopped celery, onion, carrots and herbs until softened and almost cooked. Add the meats, wine, water, tomato purée, clove and seasonings to the pan and bring to a gentle simmer
- olive oil
- 50g of celery, finely diced
- 50g of onion, finely diced
- 50g of carrots, finely diced
- 1 pinch of rosemary
- 1/2 bay leaf
- 100g of pork mince
- 100g of beef mince
- 100g of pancetta, finely diced
- 100ml of red wine
- 400ml of water
- 10g of tomato purée
- 1 clove
- 1 pinch of salt
- 1 pinch of black pepper
3
Cook for 1 hour and 40 minutes, stirring occasionally, until thickened and cooked through. Discard the bay leaf and whole clove from the pan and leave the ragù to cool
4
Meanwhile, make the Parmesan cream. Start by making a browned butter, or beurre noisette, for the sauce. Add the butter to a small pan and place over a low heat. Allow to melt and foam, swirling the pan occasionally and continuing to cook until it becomes a dark golden brown colour and smells nutty, then remove from the heat
- 100g of butter
5
Place the cream into a large pan and bring to the boil. Add the grated Parmesan, browned butter and agar agar. Stir until it forms a thick sauce-like consistency, then season with salt and keep warm until required
- 500g of cream
- 150g of grated Parmesan
- 2g of agar agar
- salt
6
Preheat the oven to 180°C/gas mark 4
7
To make the Parmesan crumble, add the Parmesan, butter, strong bread flour and salt to a blender. Blitz until well blended, then pass through a fine sieve. Scatter across a baking tray and bake for 4 minutes
- 100g of Parmesan
- 125g of butter, cubed
- 150g of strong bread flour
- 2g of salt
8
Remove the dough from the fridge and thinly roll out using a pasta machine or rolling pin. Cut out 4cm discs and place a teaspoon of the ragù in the middle of each circle, folding over the pasta discs and pinching the two edges together to form a tortellini shape
9
Salt a large pan of water and bring up to a rolling boil. Add the tortellini to the pan and cook for 3 minutes, then drain thoroughly
10
To serve, spoon some of the Parmesan cream on to each plate and add the cooked tortellini. Top each tortellini with some of the cooked Parmesan crumble and scatter over the carrot and celery. Finish with a drizzle of extra virgin olive oil and serve immediately
- 1 celery, cut julienne
- 1 carrot, cut julienne
- extra virgin olive oil
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024