Ingredients
For the ravioli:
1 egg
80g “00” flour
40g Polenta flour
50g Gorgonzola cheese
50g Besciamelle
25g Hibiscus flower in syrup
For the carbonada:
20g Carrots
20g Onion
20g Celery
20g Tomato sauce
360g Minced beef meat
250ml Red wine
salt and pepper
Preparation
Start preparing the pasta. mix all the engredients together, wrap the dough in the cling film and let it rest in the fridge for at list 30 minutes. In the meantime, prepare the besciamelle and, as soon as it’s ready, put the gorgonzola cheese in it and let it melt. When it’s cold roll the dough and put the gorgonzola besciamella on it with a piece of Hibiscus flower in syrup. Than close the ravioli and put them in the fridge covered with the cling film. On a chopping board cut the onions, the carrots and the celery and let it cook very well in a big pan with some olive oil. Than, put the beef minced meat in it and let it cook very well. When the meat is cooked add the red wine and let it evaporate. At the end add the tomato sauce, salt and pepper
