- 36
Ingredients
- For the ravioli filling:
- 2 pounds beef bones (optional)
- oil for cooking
- 1 pound beef cheek trimmed cut into 2 inch cubes
- 1 cup onion chopped
- 1/2 cup carrot chopped
- 1/3 cup celery chopped
- 3 garlic cloves minced
- 1 14.5 ounce can of crushed tomatoes
- 2 1/2 cups chicken broth
- 1/2 cup red wine
- 4 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 envelope powdered gelatin
- For the pasta:
- 3 eggs plus one yolk
- 3 cups flour
- For the gremolata:
- 1/3 cup celery leaves chopped
- zest of 2 lemons
- 1/4 cup pine nuts toasted
- extra virgin olive oil
- parmesan cheese freshly grated
Preparation
Step 1
For the meat mixture:
Heat the oven to 475 degrees. Roast the beef bones until golden brown, approximately 30 minutes, and set aside.
Liberally salt and pepper the beef cheek. Add one tablespoon of oil to a dutch oven. Over high heat, brown the meat on all sides and set aside.
Reduce heat to medium and add the onion, carrots and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the garlic and continue cooking another 30 seconds until fragrant.
Turn the heat down to low and simmer for 3 hours or until the meat is tender.
Turn off the heat. Add the gelatin to the pot and mix well.
Remove the bones and discard. Using a mesh strainer, strain the stock and discard the vegetables. Use a fat separator or spoon to remove any liquified fat. Measure 1 1/3 cups of the cooking liquid and add to the bowl with the beef cheeks. Taste the mixture for seasoning and add any additional salt or pepper at this time. Cool overnight in the refrigerator to set.
Combine the ingredients in a food processor and pulse until a ball forms. Transfer the dough to a lightly floured surface and kneed for 5 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes prior to use.
Combine the celery leaf, lemon zest and pine nuts in a bowl and mix.
Remove the meat and gelatin mixture from the refrigerator. Skim off any solidified fats solids and then mix the meat and gelatin until well combined.
If using a ravioli maker, follow the instructions on the box. Use 1 tablespoon of meat mixture for each ravioli.
Alternatively, if you do not have a ravioli maker you will need to assemble the ravioli by hand. Cut one of the pasta dough sheets in half lengthwise. Place a tablespoon of filling 2.5 inches apart to make a row of 8 ravioli. Slightly moisten the dough edges with water using a brush or your finger. Layer the other half of dough on top, and press down, taking care to remove any air before sealing. Cut into individual square ravioli. Repeat with additional sheets of pasta dough.
Add 6-8 quarts of water and 1 tablespoon of salt to a large pot. Bring to a gentle boil over high heat. Cook the ravioli in 4 separate batches, cooking for 4 minutes each.
Add 8 ravioli to a plate. Drizzle a teaspoon of extra virgin olive oil onto each plate of ravioli. Sprinkle with the gremolata mixture. Finish with freshly grated parmesan cheese.
Notes: Braising the beef cheeks should be done the day prior to serving to allow the gelatin to set overnight.