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1
Preheat oven to 400 degrees.
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2
Place a large, ovenproof skillet over medium heat and add the oil.
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3
Add onion and celery and saute until softened, about 10 minutes.
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4
Increase heat to high and (working in batches, if necessary) brown beef on all sides.
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5
Add the wine and deglaze the pan.
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6
Add tomatoes and rosemary.
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7
Season with salt and pepper.
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8
When the mixture returns to a boil, cover and place in oven until meat is fork-tender, 45 minutes.
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9
Remove pot from oven and allow to cool.
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10
Skim off excess fat, transfer to a food processor, and pulse until smooth.
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11
If the mixture seems dry, add a tablespoon of wine or 1 or 2 tablespoons of tomatoes.
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12
Taste and adjust seasoning.
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13
Cut sheets of pasta into 4-inch squares.
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14
Place 1 tablespoon beef filling into the center of each square.
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15
Wet edges of pasta with warm water, and bring two opposite corners of each square together to form a triangle.
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16
Press edges to seal.
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17
Put finished ravioli on a cookie sheet, cover with plastic and place in freezer until needed.
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18
Bring a pot of salted water to a boil.
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19
Heat butter in a large saute pan until it browns but does not burn.
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20
Add about half the chicken livers Toscani and saute for 1 minute.
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21
Add 3 tablespoons of the salted water to loosen the sauce.
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22
Reduce heat to low and keep warm.
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23
Add the ravioli to the boiling water and cook until they float to the surface, about 3 minutes.
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24
Using a slotted spoon, transfer ravioli to pan of chicken liver sauce.
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25
Add parsley and 1/4 cup grated pecorino.
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26
Toss lightly.
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27
Divide ravioli on four warm plates.
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28
Spoon extra sauce over each serving and top with cheese.
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29
Serve immediately.
