Ravioli with Beef Chuck Ragù

Add tipo 00 flour, salt, eggs and egg yolks to a stand mixer.

Knead the dough with a dough hook on low speed for at least 5 minutes, until smooth and elastic.

Wrap the pasta dough in plastic and refrigerate for at least 30 minutes.

Cut the beef chuck into large pieces.

Brown the meat well in a cast iron pot over high heat with butter and olive oil.

Set the meat aside.

Finely chop onion, carrot, celery and garlic.

Add the vegetables to the pot with a little extra butter and cook over medium heat for about 5 minutes.

Return the meat to the pot and pour in red wine.

Reduce by about half.

Add meat stock, tomato paste and bay leaves.

Stir well, bring to a boil and cover with a lid.

Let the ragù simmer for 3 to 4 hours, until the meat is completely tender.

Add a little more stock or water during cooking if needed.

Pull the meat apart and let the filling cool slightly.

Roll the pasta dough thinly, about 1 mm, with a pasta machine or rolling pin.

Cut the pasta sheet into two equal pieces.

Place small portions of ragù on one pasta sheet with even spacing.

Brush lightly with beaten egg around the filling.

Carefully place the second pasta sheet over it.

Press down around each portion of filling to seal the pasta and remove air pockets.

Cut out the ravioli with a cutter or knife.

Boil the ravioli in lightly salted water for about 4 minutes, until the pasta is al dente.

Serve with grated Parmesan.