Three kinds of ravioli with truffle sauce and beef fillet

Ingredients for 5 servings:

• 1 kg beef fillet(s)
• oil
• salt and pepper
• 200 g semolina (durum wheat flour)
• 2 eggs, size M
• 1 g saffron powder
• 3 g turmeric
• 200 g Hokkaido pumpkin(s), cut into cubes
• 250 g ricotta
• 10 sage leaves
• salt and pepper
• nutmeg
• 200 g semolina (durum wheat flour)
• 2 eggs, size M
• 200 g spinach, fresh
• 250 g ricotta
• salt and pepper
• lemon zest
• 200 g semolina (durum wheat flour)
• 2 eggs, size M
• 300g Gorgonzola
• 1 pear(s)
• 100 g walnut kernels
• salt and pepper
• 10 g honey
• 1 shallot(s)
• oil
• 30 ml white wine
• 50 ml vegetable stock
• 500 ml cream
• 50 g truffle butter
• 50 g cheese cream (Parmesan cream with truffle)
• 1 Parmesan rind
• salt and pepper
• 1 bunch of thyme
• 1 bunch of sage
• 10 g sea salt, coarse
• 30 g cress
• 500 g butter

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 hours; Total time approx. 9 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 07.03.2025

For the spinach and ricotta ravioli, knead the semolina with the eggs. Blanch the spinach in boiling water, squeeze it well in a fine sieve, and puree half of it until finely ground. Knead the puree into the pasta dough. If the dough is too soft, add a little semolina. Mix the other half of the spinach with the ricotta and season with salt, pepper, and lemon zest. Let the dough rest in the refrigerator for about four hours. For the pumpkin and sage ravioli, knead the semolina with the eggs, saffron powder, and turmeric into a dough and refrigerate for about four hours. Cook the Hokkaido pumpkin in hot water with sage until tender. Once soft, puree with a hand blender. Stir in the ricotta and season the mixture with salt and pepper. For the Gorgonzola, walnut, and pear ravioli, knead the semolina with the eggs and refrigerate the dough for four hours. Chop the walnuts, dice the pear, and mix both with the Gorgonzola. Season with salt, pepper, and honey. After the resting time, roll out the dough thinly (speed 6-7 on the pasta machine). Lightly flour the rolled-out sheets to prevent sticking. Using a round cutter, cut out circles (two for each ravioli). Place some filling on one half and cover with the other half of the dough. Seal the edges well, either with water or a fork. Cook the ravioli in salted, gently simmering water for about five minutes. Then remove and keep warm. Vacuum-seal the beef fillet and place it in the sous vide cooker at 55°C for four hours. Before serving, sear it all over in a very hot pan or on the grill until it develops a nice crust. Season with coarse sea salt and pepper. For the truffle sauce, sauté the shallot in a little neutral oil until translucent. Deglaze with white wine and reduce. Add vegetable stock, cream, truffle butter, Parmesan cream, and the Parmesan rind. Simmer the sauce over medium heat for about 10 minutes. Remove the cheese rind and puree the sauce, seasoning with salt and pepper. Serve everything together. Max prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 in Freiburg on Friday, March 7, 2025.