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:
For the stuffing:

1kg beef osso bucco
3 tablespoons olive oil
1 onion (diced)
1 carrot (diced)
1 celery stick (diced)
300ml white wine
1.5 litres beef stock
1 sprig thyme
1 sprig rosemary
1 sprig sage
1 large bay leaf
1 tablespoon tomato puree
salt & pepper

1 tablespoon breadcrumbs
1 egg
1/2 tablespoon fresh sage (finely chopped)

DIRECTIONS:
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:
250g strong white flour
2 eggs
2 egg yolks
1 teaspoon salt

DIRECTIONS:
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.

Flour the work surface then lay out one sheet of pasta. place walnut sized balls of the beef filling evenly over the pasta leaving enough space between each to cut the individual ravioli. Brush a little water around the meat balls.

Lay another sheet of pasta over then carefully press the pasta together around the filling. Using a 60mm ravioli cutter or cookie cutter cut around the filling. Press together the edges of the ravioli again then arrange on a floured tray. Repeat with the remaining pasta, rolling out the leftover pasta until you run out of filling or pasta. Remember to roll out the excess pasta one or two times at the most to make extra ravioli. The pasta will become too tough if you roll out more than twice.

TO COOK:
Bring a large pan of salted water to a rolling boil. Drop in the ravioli, being careful not to crowd the pan. Leave for cook for 4-5 minutes.

Meanwhile, heat a large frying pan and when just hot, add a couple of ladlefuls of the reserved meat sauce. Let it bubble then drop in the ravioli with a little of the cooking liquid. Carefully stir, or shake the pan to coat all the ravioli for 1-2 minutes. Sprinkle with freshly grated parmesan stir briefly and serve.

SERVING:
Sprinkle over extra parmesan and freshly ground black pepper.

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