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1
For the Ragu: In a saucepan, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered.
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2
Season the beef with salt and pepper.
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3
Add the beef to the pancetta and brown the meat for 5 minutes, or until the meat is medium brown in color.
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4
Stir in the carrots, celery, and onions.
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5
Season with salt and pepper.
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6
Saute the vegetables for about 5 minutes or until the vegetables are translucent.
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7
Dilute the tomato paste in 1/2 cup of water.
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8
Stir in the garlic, wine, diluted tomato paste, stock and tomato sauce and reduce the heat to very low.
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9
Cook, partially covered, for 2 hours.
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10
For the Pasta: In a mixing bowl, combine the potatoes, butter, cheese, egg and peppermint oil.
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11
Season with salt and pepper.
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12
Add in enough flour to form into a smooth ball.
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13
Cover the dough and allow to rest for 30 minutes.
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14
For the Cheese Filling: In a saute pan, over medium heat, add the oil.
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15
When the oil is hot, add the Swiss chard.
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16
Season with salt and pepper.
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17
Saute for 2 minutes.
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18
Remove from the heat and cool.
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19
In a mixing bowl, combine the Swiss chard, cheese, eggs and nutmeg.
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20
Mix well.
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21
Season with salt and pepper.
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22
To assemble: Divide the dough in half.
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23
Lightly dust a work surface with flour.
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24
Roll both of the dough's out into a rectangle, as thin as possible.
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25
On one of the sheets of pasta, place heaping spoonfuls of the cheese mixture about every 2 inches.
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26
Place the other sheet of pasta over the first sheet of pasta and press down firmly around the mounds of cheese.
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27
Using a knife or pastry wheel, cut between the rows to make 1 1/2-inch squares.
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28
Bring a pot of salted water to a boil.
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29
Add the ravioli and cook until tender, about 4 to 5 minutes.
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30
Drain and toss with the olive oil.
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31
Season with salt and pepper.
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32
To serve: Place a quarter of the raviolis in each serving bowl.
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33
Spoon the ragu over the pasta.
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34
Garnish with the grated cheese and parsley.
