Beef and Pork Ravioli, A Book Review and a Nebbiolo from Langhe #ItalianFWT

Delicious mixture of beef, pork, leeks, and cabbage flavored with garlic and rosemary before being made into tender ravioli and tossed in a butter sage sauce.

Paired with a 100% Nebbiolo from Langhe, it made for a very enjoyable dinner........

I was listening to the novel The Restaurant by Pamela Kelley during my morning walks.  It is a light, easy read with likeable characters and happy endings.  It follows 3 sisters who each inherit 1/4 of a restaurant that, unbeknownst to them, was owned by their grandmother.  The final 1/4 goes to the executive chef.  However, there is a catch.  The girls must live near and help run the restaurant for a full year before selling, otherwise their shares automatically go to the sous chef, who just happens to be an old family friend who once dated one of the sisters.

Yes, it is that kind of novel and perfect to listen to during my walks when I just want to relax, enjoy the scenery and not have to think too much.  The sisters and sous chef decide to update the restaurant and the menu and, following the chef's lead, start offering elegant comfort food.

This ravioli is the ultimate in comfort.  From the making of it to the eating of it.  Add a bottle of wonderful wine, like this Paolo Scavino Nebbiolo from Langhe, made you feel like you were on a date in a fine dining establishment.

The wine is soft and complex, it paired very nicely with the ravioli that I made using fresh pasta sheets from the International Marketplace.  

Langhe is located in Piemonte, Italy, where the Scavino family owns 30 hectares that they farm with focus on care of the vines rather than oenology, using minimal intervention working primarily with the local grapes, Dolcetto, Barbera and Nebbiolo.

Cindy of Grape Experiences invited us to join her in exploring the wines of this area.  Here are the articles we wrote about hour discoveries.......

• Wendy Klik highlights “Beef and Pork Ravioli, A Book Review and a Nebbiolo from Langhe” on A Day in the Life on the Farm 
• Camilla Mann pairs “Spicy Mussels Chorizo + 2017 Villadoria Bricco Magno Langhe Nebbiolo” at Culinary Adventures with Camilla 
• Nicole Ruiz Hudson takes “A Deep Dive into Nebbiolo at the Culinary Cabin" on Somm's Table 
• Linda Whipple entices with “Of Nebbiolo, Salami and a Langhe Farmer's Dream" at My Full Wine Glass 
• Cindy Rynning entices us to “Explore a New-to-You Wine - Nas-Cëtta from the Langhe in Piemonte” at Grape Experiences
• Gwendolyn Alley introduces us to the "Queens of Langhe: Mother Daughter Duo Anna and Valentina Abbona of Marchesi di Barolo" on Wine Predator.
• Jen Martin gives us a glimpse with an "Overview of the Langhe Wines" at Vino Travels

I am also sharing this post over at Foodies Read, my 6th entry this month.  It's amazing how many books I listen to as I walk.  You are welcome to stop by and see what's being read by the group this month......

Entrees, Pasta, Ravioli, Beef, Pork, Butter, Sage

Entrees

Italian

Yield: 6 servings

Author: Wendy Klik

Beef and Pork Ravioli in a Butter and Sage Sauce

Delicious mixture of beef, pork, leeks, and cabbage flavored with garlic and rosemary before being made into tender ravioli and tossed in a butter sage sauce.

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

Ingredients

• 1/2 lb lean ground beef
• 1/2 lb ground pork
• 1 small leek, white and light green parts, thinly sliced
• 1 c. coarsely chopped cabbage (I used red cabbage)
• cloves garlic, minced
• 1/2 t. dried rosemary
• salt and pepper, to taste
• 1 c. chicken broth
• 1 lb. fresh pasta sheets
• 1 1/2 sticks butter
• 1 stem sage leaves
• 1/2 oz grated Parmigiano Reggiano

Instructions

1. iPlace the beef, pork, leek and cabbage in a large skillet over med high heat. Stir in the garlic and rosemary, season with salt and pepper. Cook until vegetables are slightly wilted and meat is no longer pink. Add the chicken broth, reduce heat, cover and simmer for 45-60 minutes. Drain and set aside to cool.
2. Once meat has cooled lay a pasta sheet onto a counter that is covered with parchment or lightly floured. Using a small scoop, place balls of meat along one half of the pasta, lengthwise, leaving a little space between each.
3. Wet the edges of the pasta and between the meat filling with a pastry brush dipped in water. Fold the pasta over the meat and press along the edges and in between the filling to seal. Use a rotary cutter to trim the pasta, making ravioli squares. Use a fork to further seal the edges of each ravioli.
4. Place the butter and sage into a large skillet over medium heat until butter melts and sage starts to crisp. Turn to very low and remove the sage.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli, in batches if necessary, for 3-4 minutes, until they float to the top. Remove with a spider directly into the butter sauce. Toss to coat, sprinkle with the cheese and serve, passing additional cheese to be added by taste.

Nutrition Facts

Calories

596.13

Fat (grams)

35.32

Sat. Fat (grams)

19.01

Carbs (grams)

44.66

Fiber (grams)

0.61

Net carbs

44.05

Sugar (grams)

1.16

Protein (grams)

24.77

Sodium (milligrams)

468.09

Cholesterol (grams)

168.98

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