Venison Ravioli with Morel Sauce
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. Wear the eggs together and brush the sheets with egg and then use the ravioli cutter to press ravioli shapes out of the dough. Agreement with 3: Make ...
Osso Bucco Ravioli |
If like me you like a dish you can lose yourself in preparing then you’ll love this ravioli. It does take a little time to prepare (in fact it took me 2 nights!), but the results are just delicious. A beautifully flavoured filling in soft melting pasta – I didn’t want it to end. Thankfully I had a lot of filling left so will make more!!
INGREDIENTS: Preheat oven to 200ºC. Heat the oil in a large ovenproof saucepan over a moderate heat until hot. Lightly season and flour the osso bucco then fry in the pan for 2 minutes per side to brown. Remove from the pan. Add the onion, celery and carrot and lightly sauté for 5 minutes until softened. Turn up the heat and pour in the wine. Let this sizzle for 5 minutes to reduce by half. Add the tomato puree, stir well then return the meat to the pan along with the stock, thyme, rosemary, sage and bay leaf. Season well with salt & pepper. Stir well and bring to a boil. Turn off the heat, place a lid on the pan and place in oven. Cook for 2 hours reducing the heat to 160ºC after 1 hour.
Remove and cool for 30 minutes. Take out the meat and fish out what herbs you can find. Carefully spoon out the marrow from the osso bucco bone and add to a food processor. Flake the meat into the processor discarding any fat. Scoop out half the vegetables from the meat sauce and add this to the processor together with the egg, bread crumbs and fresh sage. Pulse the mix into a rough paste. If it looks too thick add a spoonful of sauce, too thin, add more bread crumbs. Spoon into a large bowl, check for seasoning then cover and set aside to cool.
Add 500ml of the meat sauce to the food processor, together with the remaining cooked vegetables. Whiz into a smooth texture, pass through a sieve then cover and cool.
For the ravioli: Mix the flour, salt and eggs together well. Bring together with your hands into a dough. Knead for 5 minutes then cover in plastic wrap and leave for up to 30 minutes or just get straight into rolling. Divide the dough into four and using a pasta machine, roll out the pasta into long, thin strips reducing the thickness setting as you go to level 3. Alternatively, use a rolling pin to roll out the dough to about 1.5mm thickness (only roll one side). Repeat with the remaining pasta, flouring each sheet to avoid them sticking.
...Ravioli cutter
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Ravioli Cutter - News
Of beets and borscht
When my children were teenaged, I'd add c. puréed red beets to pasta dough and cut the rolled-out dough with a brotherly love-shaped cutter for Valentine's Day raviolis. Beets are specially good for salads, on a lettuce bed or alone. The possibilities are endless
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