British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table
Beef

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table

In my book, there is no better Friday night dinner than steak and chips. But sometimes a change is as good as a rest and so last Friday we had this: fillet steak with wild garlic ravioli, finished with a drizzle of truffle oil. It was heaven on a plate.

The steak was sublime (but most steak always is) but on this occasion, the star of the show  was the accompaniment (even though this week is British Beef Week, organised by the delightfully named Ladies in Beef). I used the knowledge Id learned from my Giacobazzis Pasta Masterclass and made some superb ravioli, stuffed with wild garlic picked by the river near my parents-in-laws in the North East then mixed it with ricotta and Parmesan to make a fragrant, sweet with a hint of heat stuffing.

Serves 2

For the beef

1 tbsp sunflower or vegetable oil
2 fillet steaks, approx, 3-4 cm thick
Salt and freshly ground black pepper

For the ravioli

1 quantity of pasta dough (click here for recipe)
Handful of wild garlic leaves, stalks removed
150g ricotta cheese
50g Parmesan
Freshly ground black pepper, to taste

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table
British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table

1. Make the pasta dough according to these instructions. Use a pasta machine to roll out into thinnest possible sheets and lay on a table or work surface, liberally dusted with 00² tipo pasta flour.

2. To make the filling, finely chop the wild garlic leaves and put in a bowl with the rest of the ingredients. Mash together with a fork.

3. Use a teaspoon to add a dollop of filling at even intervals to the centre of every other pasta sheet. Brush around the filling with a little water or beaten egg. then carefully cover with another pasta sheet. Use your hand to squeeze out any trapped air.

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table

4. With a ramekin, cookie cutter ring or pasta cutter, cut out ravioli circles or squares. Use your fingers to ensure they are properly sealed.

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table

5. When it comes time to cook, bring a large pan of water to the boil. Add the ravioli and cook for 3-4 mins, until tender, then remove and drain.

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table

6. Meanwhile, heat a large frying pan. Oil the steaks, then cook for 2-3 mins each side, depending on how rare you like them.

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table

7. Serve each steak surrounded by 5-6 pieces of ravioli. Finish by drizzling with truffle oil.

British Beef Week 2013: Beef fillet with Wild Garlic Ravioli and Truffle Oil, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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