Meat ravioli
To prepare the stew, take a casserole dish and toast the celery, carrot and diced onion in a drizzle of EVO oil. After a couple of minutes, add the chopped bris
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Cooking tools:
- Baking dish
- Stove
- Pot
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Slotted spoon
- Fine-mesh sieve
- Airtight container
- Mixing bowl
- Plate
Ingredients
- 480 g Fontaneto meat ravioli
- 16 cherry tomatoes
- 800 g beef brisket
- 200 g rump steak
- 3 celery stalks
- 600 g Roccaverano cheese
- 6 carrots
- 2 onions
- 300 ml white vinegar
- 500 ml EVOO
- Sugar to taste
- Salt to taste
- 1 small bunch of marjoram
- Milk to taste
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