Open ravioli with ragù bianco

main dish Italian cuisine dinner
Total: 3 hr 15 min. | Active: 45 min.

Ragù bianco owes its name not to its appearance, but to its content: while “bianco” may suggest “white”, this meat sauce is anything but colourless. The name stems from the fact that no tomatoes are used in this ragù. Patience is the key here - the longer the sauce simmers, the more intense the flavours become. Served on fresh pasta, ragù bianco is a timeless delicacy that will leave you longing for Bella Italia.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Ragù bianco
1 tbsp olive oil
1  onion, finely chopped
1  garlic clove, finely chopped
80 g carrots, finely chopped
60 g celery, finely chopped
1 sprig rosemary, finely chopped
1  farmers' bratwurst
350 g minced meat (beef)
1 dl white wine
2 ½ dl meat bouillon
1  bay leaf
1 tsp Maizena cornflour
½ dl milk
  salt to taste
Pasta
2  rolls of pasta dough (approx. 250 g)
  salted water, boiling
40 g Parmesan, grated

How it's done

Ragù bianco

Hier kommt: (raw), cut open lengthwise, sausage meat removed, torn into pieces

Heat the oil in a wide non-stick frying pan. Sauté the onion, garlic, carrots, celery and rosemary for approx. 5 mins. Add the sausage meat and mince, cook for approx. 5 mins., stirring occasionally. Pour in the wine and reduce briefly. Pour in the stock, bring to the boil, reduce the heat, add the bay leaf. Cover the ragù and braise for approx. 2 hrs., remove the lid and continue cooking for a further 30 mins. Mix the cornflour with the milk, stir into the ragù, simmer for approx. 15 mins. Season the ragù.

Pasta

Roll out the pasta dough, quarter crosswise. Cook the pasta sheets in boiling salted water for approx. 2 mins. per batch. Carefully remove with a slotted spoon, drain and place on plates. Cover half of each pasta sheet with ragù bianco, fold the remaining half over the top and sprinkle with parmesan.

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