Polenta ravioli filled with gorgonzola cheese and wild hibiscus flower with "carbonada" ragù

Recipe provided by Chef Max. Thank you!

polenta ravioli filled with gorgonzola cheese and wild hibiscus flower
with "carbonada" ragù

Side note: 4.2 grams=1 teaspoon
4 people – first course

Ingredients:

For the ravioli:
1 egg
80g "00" flour
40g Polenta flour
50g Gorgonzola cheese
50g Besciamelle
25g Hibiscus flower in syrup

cooking time: 2 hours

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 and knead them until the dough is smooth;
then wrap it in the cling film and let it rest in the fridge for at list 30 minutes. In the meantime, prepare
the besciamelle. As soon as it's properly cooked, turn the fire off and put the Gorgonzola cheese inside
churning with a spoon or a whisk until the cheese is completely melted and the besciamelle looks smooth;
then allow it to cool down. When the filling is completely cold start to roll the dough and , using a spoon, put
the gorgonzola besciamella on the pasta with a piece of Hibiscus flower in syrup on top. 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 in a big pan with a bit of olive oil and let
them cook very well. Than, put the beef minced meat in it and let it cook until the meat water is completely
evaporated. When the meat is cooked add the red wine and let it evaporate as well. At the end, add the
tomato sauce, salt and pepper and let it finish to cook leaving the sauce to reduce a bit more.

If you have any questions, please feel free to post. I will get back to you, or even Chef Max will.  Please check out the "About us" to hear about Chef Max's background!