This starter is pretty easy to make, and will not disappoint! Braising the beef shin will require a couple of hours, therefore I would advise you to start the preparations early enough in the day if you are planning to serve it to a dinner party. Now the great thing is that once your pasta is filled with the mix, it is super quick to plate. Important tip: warm up your starter plates in the oven for a couple of minutes before plating the ravioli, and that’s valid for any hot food in general.
INGREDIENTS:
Dough:
5 eggs
500 g of 00 flour
Pinch of salt
Filling:
1 beef shin
3 carrots chopped
4 sticks of celery
1 head of garlic
1 onion
Rosemary & thyme sprigs
1 bottle of red wine
Salt & pepper
400 g ricotta
1 ltr chicken stock
METHOD:
Seal the beef shin with olive oil in the pan until brown all over
Put it into a dip tray
Deglaze the pan with some red wine
Add the herbs & vegetables with the beef in deep tray
Cover with the pan juices
Add the rest of the red wine and chicken stock to cover the meat
Cover with tin foil
Put it in the oven for 2/3 hours on 140 degrees until the meat is tender
When cooked, shred the meat & remove the fat and gristle
Season again
Let it cool down
When cool, mix in the ricotta
Mix the eggs and the flour to form a dough
Work the dough for 10 minutes
Wrap in cling film
Let rest for half an hour
When ready, lightly flour your surface
Roll out the dough as thinly as possible
Place the desired amount of filling on the pasta sheet
Brush around it with a beaten egg (egg wash)
Cover each piece of filling with a piece of pasta
Press out any air pockets
Cut with a cutter
Transfer to a tray with flour
Cooked in boiling water for about 4 minutes (until pasta is al dente)
Reduce some of the braising jus (2 ladles)in a pan
Add in some baby onions & peas
When warmed it through add in some butter to emulsify the sauce
Add in the ravioli
Coat them in the sauce
Transfer into a warm plate
Sprinkle some parmesan on the top, ground black pepper & truffle oil (optional)
Enjoy, P
WINE PAIRING:
As this delicious starter is quite rich in flavours, I would recommend a fairly full-bodied wine, yet not too overpowering. I personally love this particular Monte Zovo Valpolicella DOC 2012. Originally from a centuries-old estate that lies east of Verona, this is a classic that will satisfy all kinds of palates, with its beautiful cherry aromas and lingering after taste.
Enjoy, Rebecca
The Pigeon Coop 