Chestnut flour ravioli with a beef filling and a whiskey maple syrup glaze

by Editorial Staff 12/10/22
167 |
Raviolo di Castagne e Reggiano Lambrusco Concerto 2021 Ermete Medici

This recipe was created for DoctorWine by Chef Valerio Sorrentino of Milan’s Divinum WineClub and will be offered to the restaurant’s customers in the coming days. We pair it with a Reggiano Lambrusco Concerto 2021 Medici Ermete.

Ingredients for 4 people:

For the dough: 175g semolina flour, 75g chestnut flour, 150g pasteurized egg yolks, 25g water, 5g extra-virgin olive oil and salt.

For the beef filling: 500g flat iron chuck steak, 700g veal flank steak, 2 large white onions, 3 large carrots, 5 celery sticks, 3l of water, 1 bay leaf, 8 pepper corns, 2 cardamom pods, 100g egg whites, 200g ground beef and salt.

For the whiskey maple syrup glaze: 300g maple syrup, 80g whiskey (or Bourbon) and maple leaves.


Prepare the dough by mixing together all the ingredients in a planetary mixer with a handle. Blend until the dough becomes a uniform ball and then knead the dough by hand to ensure it is smooth. Wrap the dough in plastic (or, if possible, vacuum-seal it) and keep in the refrigerator.

Before making the broth, take one white onion, cut it lengthwise and toast it in a pan without any lubricant until it takes on a dark caramel color.

In a pot, put together the meats, water, the spices that have been previously toasted in a pan, the caramelized onion, 2 carrots that have been peeled and roughly chopped, the bay leaf and the celery that has also been washed and cut into cubes of around 2cm in size.

Turn the heat up high and when the broth begins to boil lower the heat to medium and let cook for around 3 hours, constantly skimming off the impurities that rise to the surface. When done, filter, salt to taste and keep the flat iron chuck and flank veal steaks to the side. Let the broth cool to 4°C.

Use a pot to mix together the ground beef, the egg whites and the other herbs that have been minced with a knife. Add in the broth and cook at a high heat. The coagulation of the egg whites will trap all the impurities that rise to the surface. Remove the egg white very carefully and then filter the broth.

For the glaze, caramelize the maple syrup in a small pot, add in the whiskey and cook for around 5 minutes until the glaze has the original consistency of the syrup.

To make the filling for the ravioli, mince the boiled meats with a cutter or knife, salt and pepper to taste and season with a handful of Parmigiano. Roll out the dough to a thickness of around a millimeter, distribute the filling by the spoonful and then use a cookie cutter to make the ravioli. Boil the ravioli in salted water.

Spread some glaze on the bottom of the bowls, place the ravioli on top and garnish with maple leaves. Complete the dish by adding boiling hot broth.

Wine to pair:

(choosen by Stefania Vinciguerra)

Reggiano Lambrusco Concerto 2021 Medici Ermete

Intense red color with violet hues and dense, compact pink foam. Vinous aromas of red fruits, black cherry and violets in the background. Lively taste and very pleasant drinkability.

Production area: Reggio Emilia, in Tenuta La Rampata.

Grape variety: 100% Lambrusco Salamino, trained with spurie cordon on clay soil.

Winemaking: Charmat method.

Classification: sparkling dry red wine at natural fermentation. To be consumed while young within 1-2 years.

Alcohol content: 11,5% vol.

Serving temperature: 14-15°C

Food pairing:

- Emilian cuisine: Cured pork meats, such as salami from Felino, mortadella, culatello (salami made of lean ham), raw ham; tortellini and cappelletti (stuffed pasta) in broth, lasagne, tagliatelle pasta with meat sauce, tortelli stuffed with pumpkin and spices.

- Italian cuisine: seasoned cheese, mixed meat sauces, stuffed roast, grilled meats.

- Vegetarian cuisine: Lasagne with mixed vegetable sauce.

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