Chef Ryan Peters Australian Grassfed Ribeye with Roasted Beet Ravioli

Method

Make the pasta dough by forming a well with the flour and adding the eggs. Begin mixing while slowly incorporating the flour from the sides. Once the dough starts to come together, knead for about 10 minutes until smooth and elastic. Set the dough aside and allow it to rest.

To prepare the gremolata, add the macadamia nuts, shallots, parsley and lemon juice to a food processor and pulse a few times to combine. Slowly stream in rice wine vinegar to taste and olive oil until the desired consistency is reached. I like it thick. Season as needed and set aside.

For the beet filling, add the roasted beets, ricotta, Parmesan, salt and pepper to a food processor and blend until smooth. Transfer the mixture to a piping bag and set aside.

To form the ravioli, roll out the pasta using a pasta machine or rolling pin. The dough should be very thin, almost see-through, for filled pasta. Using a ravioli mold, pipe in the beet filling and seal the ravioli. Cook shortly after forming, or hold in the freezer in an airtight container.

To cook the steak, season the Aussie ribeye well with salt and pepper on all sides. Heat a pan until hot, add a neutral cooking oil and allow it to heat up. Sear the steak on each side, then lower the heat, add butter and baste. Allow the steak to rest for at least 5 minutes before slicing.

To finish the dish, cook the ravioli for about 2 to 3 minutes, then toss them in a simple butter and pasta water emulsion to form the sauce. Plate the ravioli with the sliced ribeye, spoon over the gremolata and enjoy.