Polenta Ravioli Filled With Gorgonzola Cheese And Wild Hibiscus Flower With Carbonada Ragù

• For the ravioli:
• 1 egg
• 80g "00" flour
• 40g Polenta flour
• 50g Gorgonzola cheese
• 50g Besciamelle
• 25g Hibiscus flower in syrup
• For the carbonada:
• 20g Carrots
• 20g Onion
• 20g Celery
• 20g Tomato sauce
• 360g Minced beef meat
• 250ml Red wine
• salt and pepper

1. Start preparing the pasta. mix all the engredients together, wrap the dough in the cling film and let it rest in the fridge for at list 30 minutes. In the meantime, prepare the besciamelle and, as soon as it's ready, put the gorgonzola cheese in it and let it melt. When it's cold roll the dough and put the gorgonzola besciamella on it with a piece of Hibiscus flower in syrup. Than close the ravioli and put them in the fridge covered with the cling film.
2. On a chopping board cut the onions, the carrots and the celery and let it cook very well in a big pan with some olive oil. Than, put the beef minced meat in it and let it cook very well. When the meat is cooked add the red wine and let it evaporate. At the end add the tomato sauce, salt and pepper

egg, flour, flour, gorgonzola cheese, besciamelle, syrup, carbonada, carrots, onion, celery, tomato sauce, beef meat, red wine, salt

Taken from www.epicurious.com/recipes/member/views/polenta-ravioli-filled-with-gorgonzola-cheese-and-wild-hibiscus-flower-with-carbonada-ragu-50100587 (may not work)