Ravioli stuffed with slow-cooked pulled beef from the Big Green Egg

Ingredients

• 1 tbsp coarse sea salt
• 1 tbsp black peppercorns
• 1 tbsp fennel seed
• 1 kg bavette
• 1 tbsp extra virgin olive oil
• 300 g type 00 flour, plus extra for dusting
• 100 g fresh spinach
• 1 egg
• 1 egg yolk
• 2 cloves of garlic
• 2 tbsp extra virgin olive oil
• 400 ml passata
• 150 ml red wine
• 5 tbsp tomato puree
• Pinch of salt
• 150 g butter
• 5 sprigs of sage
• 150 g grated Parmesan cheese