Green Spinach Ravioli Stuffed with Beef Cheek and Parmesan Sauce

Spinach Chlorophyll:

• 200g spinach (7 oz)
• Half a liter of water (2 cups)

Blend 200g of spinach with half a liter of water. Bring to a boil; strain and squeeze to obtain 30g of chlorophyll.

Ravioli Dough:

• 375g of flour (13.2 oz)
• 40g of semolina (1.4 oz)
• 190g of whole eggs (6.7 oz)
• 40g of egg yolks (1.4 oz)
• 30g of spinach chlorophyll (1 oz)

Mix the flour with 40g of semolina. On a surface, create a well with the flour. Add the chlorophyll to the eggs and mix everything together. Knead the dough and let it rest for at least 1 hour.

Beef Cheek Filling:

• 500g of beef cheek (17.6 oz)
• 2 carrots
• 2 stalks of celery
• 1 onion
• Extra virgin olive oil, as needed
• 1 tablespoon of tomato paste
• Salt
• Pepper
• 1 liter of beef broth

Cut 500g of beef cheek into six coarse pieces. Sear the cheek with a drizzle of olive oil and set it aside. In the same pot, sauté two carrots, two celery stalks, and an onion in olive oil. Add a tablespoon of tomato paste and the beef cheeks. Season with salt and pepper, cover with a liter of beef broth, and simmer for three hours. Dice the beef cheek, blend the remaining sauce, and incorporate the cubes to create a filling. Set aside and let it cool.

Parmesan Sauce:

• ½ liter of cream
• 300g of Parmesan cheese (10.5 oz)

Bring half a liter of cream to a boil. Remove from heat, transfer to a blender, and blend with 300g of Parmesan cheese. Mix well and set aside.

Now, create small balls from the filling. Roll out the pasta and place the balls on it. Cover with another layer and seal the ravioli. Cook the ravioli in salted water until they float to the surface. Drain and toss them with the Parmesan sauce. Finally, sprinkle with spinach powder (I dried the spinach and blended it).