For the dough
2 1/3 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 pinch of salt
3/4 cup unsalted butter at room temperature
4 egg yolks
2 tablespoons white wine or water
For the ragu
3 tablespoons unsalted butter
1 chopped onion
1 grated carrot
1 stalk celery, chopped
100g of smoked bacon, chopped
150g of ground pork
200g of ground beef
3 cups diced tomatoes (peeled and seeded)
4 cloves garlic, minced
1 sprig of fresh parsley
Salt and black pepper to taste
2 cups heavy cream
For the white sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1 pinch of nutmeg
For the filling
500g ricotta-filled ravioli
For dusting
Confectioner's sugar
3/4 cup grated Parmesan cheese
For brushing
1 egg yolk, lightly beaten
For the dough
2 1/3 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 pinch of salt
3/4 cup unsalted butter at room temperature
4 egg yolks
2 tablespoons white wine or water
For the ragu
3 tablespoons unsalted butter
1 chopped onion
1 grated carrot
1 stalk celery, chopped
100g of smoked bacon, chopped
150g of ground pork
200g of ground beef
3 cups diced tomatoes (peeled and seeded)
4 cloves garlic, minced
1 sprig of fresh parsley
Salt and black pepper to taste
2 cups heavy cream
For the white sauce
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1 pinch of nutmeg
For the filling
500g ricotta-filled ravioli
For dusting
Confectioner's sugar
3/4 cup grated Parmesan cheese
For brushing
1 egg yolk, lightly beaten
Mix together the flour, Parmesan cheese, and salt on a clean surface
Make a depression in the center and add the butter, eggs, and white wine
Mix with your fingertips until a homogeneous dough forms
Wrap in plastic wrap and let it rest for 1 hour
Prepare the ragu: Heat a medium saucepan over low heat with the butter, onion, carrot, celery, bacon, pork, beef, tomatoes, garlic, parsley, salt, and black pepper
Fry for 10 minutes
Add the meats and increase the heat while stirring constantly until browned
Add the heavy cream and stir until the meat is cooked through
Heat a medium saucepan over low heat with the butter and flour for the white sauce
When melted, remove from heat and add the milk in small increments, whisking continuously
Return to heat and cook until thickened
Season with salt, black pepper, and nutmeg
Cook the ravioli 'al dente' in 5 liters of boiling water flavored with salt
Drain and place in a bowl with 1/3 cup of prepared ragu
Mix gently
Roll out 2/4 of the dough and line the bottom and sides of a 26.5cm tart pan, greased with butter and dusted with confectioner's sugar
Poke the dough with a fork
Layer ravioli, ragu, white sauce, and grated Parmesan cheese in the tart shell
Roll out the remaining dough and cover the tart
Crimp the edge tightly with a fork
Makes a small hole in the center of the tart and place a paper roll (to release steam while baking)
Bake in a preheated oven at 200°C for about 1 hour, or until golden brown
Remove from oven, let cool for a few minutes, then invert onto a plate
Serve still warm
Serves 20-40 people.
