Beef Ravioli with Saffron Sauce

• 2.6 lbs beef ribs (1.2 kg)
• 1 cup carrots (150 g)
• 1 cup celery (150 g)
• 1 cup onion (150 g)
• 1/2 cup whole wheat bread (60 g)
• 1 cup Grana Padano cheese (150 g)
• 3 sprigs rosemary
• 3 leaves sage
• 1/4 cup extra virgin olive oil (60 g)
• 6 tbsp butter (90 g)
• 1/2 tsp nutmeg (1.5 g)
• 12 3/4 cups water (3 l)
• 3 1/2 tsp salt (18 g)

• 1/2 cup butter (120 g)
• 1 cup Grana Padano cheese (120 g)
• 1/2 cup milk (135 g)
• 1/8 tsp saffron threads (0.3 g)

For the Filling:

1. Prepare a mirepoix by dicing the carrots, celery, and onion.
2. Sauté the mirepoix in the olive oil, then add the beef ribs and cook over high heat.
3. Add the water with the salt and continue cooking for 45 minutes, adding boiling water to compensate for evaporation.
4. Once cooked, strain and reserve the broth.
5. Return the broth to the heat and reduce it by 80%.
6. Heat the butter with the chopped rosemary and sage, add the cooked meat pieces and bread, and sauté in a pan until everything is well dried.
7. Grind the mixture, then mix it with the Grana Padano cheese and nutmeg.
8. Form 0.35 oz (10 g) balls and place them on a sheet of parchment paper.

For the Sauce:

1. In a tall narrow container, add the room temperature butter and Grana Padano cheese.
2. Separately, bring the milk to a boil, then pour it over the butter and Grana Padano, blending with an immersion blender.
3. Divide the sauce into two parts: leave one part plain and add the saffron with its infusion water to the other part.