Braised beef Ravioli

Fresh pasta made from durum wheat flour and fresh eggs, stuffed with braised beef. Square format 5x5cm.

butter and sage
gluten, lactose, eggs, celery
up to 5 days in the refrigerator at max. 5°C

One of the great specialties of the Ticino cuisine, braised beef is also excellent as a ravioli filling. First, we brown the Swiss beef shoulder flap in a pan, then add the fresh vegetables so the lively fire can liberate the juice of the ingredients. Everything is then braised in red wine for 6 hours … Strong and delicious taste, perfect for high quality meat lovers!

Weight 250 g