Meat ravioli



Time of preparation:

340 min


4 people


– 480 g Fontaneto meat ravioli
– 16 cherry tomatoes
– 800 g beef brisket
– 200 g rump steak
– 3 celery stalks
– 600 g Roccaverano cheese
– 6 carrots
– 2 onions
– 300 ml white vinegar
– 500 ml EVOO
– Sugar to taste
– Salt to taste
– 1 small bunch of marjoram
– Milk to taste


To prepare the stew, take a casserole dish and toast the celery, carrot and diced onion in a drizzle of EVO oil. After a couple of minutes, add the chopped brisket and let it brown slightly. Add cold water and a bunch of marjoram and boil for around 3 hours. Every now and then, remove any impurities that form on the surface. Once ready, strain and cool.

When the stew is cold, the fatty part will surface. Remove this and strain again. Add a little cream or milk to the fresh Roccaverano cheese to make it softer on the palate. Cut the confit tomatoes into wedges and arrange them on the greaseproof paper-lined baking tray. Drizzle some EVO oil, then top with sugar and salt. Cook at 150°C for approximately 2 hours. Peel and thinly slice a carrot lengthwise. Place it in a container with oil and white wine vinegar, and leave to marinate. Cut the rump meat into roughly 1.5 cm cubes. Lightly season with salt, drizzle a bit of oil and set aside. Cook the meat ravioli for 5 minutes and serve with the stew, Roccaverano cheese, confit tomatoes and marinated carrot.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces