Beef Ravioli with Passata di Pomodoro and Crispy Mortadella
Oregano is used widely throughout southern Italy especially as a compliment to spicy foods. In northern Italy the closely related herb marjoram is preferred for its slightly sweeter taste.
8 oz Mortadella (sliced & deep fried)
1 lb San Marzano Tomatoes, canned
1 ea onion
6 ea garlic cloves
½ cup olive oil
1 ea celery ribs
1 ea carrot
1 red bell pepper (split and seeded)
1 yellow bell pepper (split and seeded)
2 tbsp. fresh parsley, chopped
5 ea fresh basil leaves
1 fresh oregano sprig
TT salt and pepper
TT shaved Parmigiano Reggiano
Dice some of the bell peppers for garnish and reserve. Pan roast the remaining whole vegetables in olive oil then add tomatoes and half cup of water. Add oregano and basil, simmer for 20-25 minutes. Remove most of the whole vegetables and herbs leaving just the tomatoes and sauce, Puree well and season. Fold in parsley. Finish hot cooked ravioli in the sauce and garnish with diced peppers and crispy fried Mortadella.
Our culinary center is always buzzing with chefs developing new products using the latest ingredient trends, textures, and techniques. Be the first to know what's next by signing up for our newsletter!