tagAlt.Maltagliati Veal Saffron Ragout

Maltagliati with Veal and Saffron Ragout

Handmade pasta dough is memorably blanketed by silky smooth, full-bodied ragù sauce. Further enhanced with lovely Tuscan saffron, enjoy this innovative twist on your old favorite.

  • ( Scored 5 on 1 reviews )

Ryan:

I love Italian cooking, so I've made things from time to time that I learned during a cooking class in Milan. Part of the menu we prepared was a Riso...

read all reviews...

A handmade pasta recipe always brings a sigh of contentment to the communal dining table, and while fresh pasta of this nature typically requires a little know-how and some time to cut and prepare, a dish of Maltagliati is terrific for whoever has a little less patience, or more likely, a little less time on hand.  Preparing the fresh Maltagliati dough is a quick lesson in blending and resting, and following your pasta roll-out, cutting into uneven flat shapes seriously couldn't be any easier.

The fresh pasta recipe lends itself particularly well to richer sauces like our Veal and Saffron Ragout, which provides a lip-smacking dressing your taste buds won't soon forget.  This lovely take on traditional ragù uses tender ground veal rather than classic beef, and the sauce itself is brightened up by the underlying aroma and scent of saffron.  We like to use local saffron harvested and produced by our friends in San Gimignano, but of course use whatever is available to you in your own kitchens and groceries. 

For the meat lovers in your family, this is a fresh take on a genuine Italian classic that will be the background for lovely family meals and lots of laughter and love generated around your dinner table.

Ingredients

for 4 servings

Traditional Veal Ragout Sauce

  • Yellow Onion 1
  • Carrot 1
  • Celery (Stalk) 1
  • Rosemary (Branch) as needed
  • Sage (Leaves) as needed
  • Thyme (Stalk) as needed
  • Bay leaf as needed
  • Ground Veal 300 grams
  • Saffron 1 grams
  • White wine 1 cup

Homemade Maltagliati Dough for Maltagliati with Veal and Saffron Sauce

  • Egg (Medium Yellow) 4
  • Semola flour 400 grams

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Preparation

for 4 servings

Step

1

Of 4

Make the homemade maltagliati dough

In medium bowl, blend semola flour with eggs, knead to reach smooth, soft consistency that holds its shape when formed into ball.

Continue kneading dough with your palm on floured working space. Knead until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity.

Rest at room temperature for at least 15 minutes.

Step

2

Of 4

Prepare the veal and saffron ragout sauce

In small bowl of cold water, place saffron threads and allow to soak for at least 2 hours. Finely mince celery, carrot and onion. Heat extra-virgin olive oil in medium sauté pan until hot, add minced vegetables and fresh herbs.

Be sure to sauté vegetables and herbs as long as possible without burning before adding ground veal. Add veal to sautéed vegetables and cook until browned. Add white wine, adjust to taste with salt and cook until wine evaporates. 

Once wine has cooked off, add saffron and its soaking liquid or meat and/or vegetable broth. Cover pan and simmer at least 45 minutes.

Step

3

Of 4

Prepare the maltagliati and cut pasta

Remove plastic wrap, shape into rectangle approximately the width of your pasta machine. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.

Dust working space well with semola. Place pasta sheet on top of work space, and with either knife or paste cutter, cut dough into irregular square shapes. Dust kitchen tray with semola flour, and place pasta shapes on top. Maltagliati shapes can be made also directly from leftover dough when making ravioli or tortelli. In this case, use kitchen knife to simply cut leftover dough into irregular shapes. These are ideal for including into soups, broths, or with simple tomato sauce or basil pesto.

Step

4

Of 4

Cook the fresh maltagliati and finish dish

Boil large pot of salted water, add fresh maltagliati shapes, allow to cook for at least 2 minutes. Drain well, add veal sauce to pot with pasta.

Allow flavors to combine a few moments, and serve immediately with freshly grated Parmesan cheese and a drizzle of extra-virgin olive oil. Serve hot.

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0.75l

A Brunello di Montalcino which represents the philosophy, winemaking style and terroir of Podere le Ripi

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Reviews

Ryan Thursday 3rd of September 2020

Saffron - who knew it was so versatile?

I love Italian cooking, so I've made things from time to time that I learned during a cooking class in Milan. Part of the menu we prepared was a Risotto alla Milanese, which has as a base saffron that makes the rice that gorgeous shade of yellow. It never once occurred to me to test it in other recipes where it wasn't a main ingredient - the purpose here is flavour and not color, so while testing the sauce, the saffron essence shines through in a surprisingly strong effect. I love this new approach to pasta, and of course, every time there's a home-made pasta dough involved, you know it's gonna be a winner.

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