BRAISED SHORT RIB RAVIOLI WITH PORCINI MUSHROOM JUS
Hands-on time: 45 minutes Total time: 3 hours Makes: 8 to 10 servings
Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture.
1 pkg (14 g) dried porcini mushrooms
1 kg bone-in beef simmering short ribs,
cut in 2½-inch pieces
½ tsp each salt and pepper
2 tbsp olive oil
4 cloves garlic, minced
⅓ cup dry white or red wine
2⅓ cups sodium-reduced beef broth
½ cup fresh bread crumbs
½ cup grated Pecorino-romano or
6 tbsp chopped fresh parsley
1 tbsp red wine vinegar
2 tsp chopped fresh thyme
1 batch Fresh Pasta Dough
(see recipe, right)
½ cup all-purpose flour (approx)
5 cups lightly packed torn oyster
Using spice grinder, grind porcini mushrooms until powdery. Set aside.
Sprinkle beef with half each of the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; cook beef, stirring, until browned all over, about 5 minutes. Using slotted spoon, transfer beef to bowl. Set aside.
Drain porcini all mushroomsbut 1 tbsp fat and from garlic pan; over cook medium-high heat, stirring, until fragrant, about 30 seconds. Add wine; cook, stirring, until absorbed, about 30 seconds. Stir in beef and 2 cups of the broth; bring to boil. Cover and braise in 325°F oven until beef is very tender, about 2½ hours.
Using slotted spoon, transfer beef to bowl. Skim fat from surface of juices; set juices aside. Debone beef; discard bones. In food processor, pulse together beef, bread crumbs, Pecorino-romano, ¼ cup of the parsley, the vinegar, thyme and remaining broth, salt and pepper until beef is shredded. Let cool completely.
With pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers.
Fold dough in half, bringing short ends together; lightly dust dough with some of the flour. Feed dough through rollers 3 more times or until edges are smooth; continue feeding through rollers until sixth-widest setting (about 1 mm) is reached.
In small bowl, whisk egg with 1 tsp water. Working with 1 sheet at a time, place dough on lightly floured work surface with 1 long end facing you; keep remainder covered with towel (to prevent drying out). Brush off excess flour. Drop beef mixture by rounded 1 tsp, 1 inch apart, onto bottom half of sheet, about ¾ inch from bottom edge. Brush top half of sheet with some of the egg mixture; fold over bottom half, pressing around filling to pop any air bubbles and seal pasta.
Using sharp knife or wheel cutter, cut between filling to make squares, pressing to pop any air bubbles and pinching edges to reseal as necessary. Transfer ravioli to floured baking sheet. Let stand until beginning to dry, about 10 minutes.
In large saucepan of boiling salted water, cook ravioli, stirring occasionally, until ravioli float to surface, 2 to 3 minutes. Reserving ¾ cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat remaining oil over medium-high heat; cook oyster mushrooms, stirring, until beginning to soften, about 2 minutes. Add ravioli, reserved beef juices and enough of the reserved cooking liquid to coat generously; cook, stirring, until slightly thickened, about 2 minutes. Sprinkle with remaining parsley.
PER EACH OF 10 SERVINGS: about 361 cal, 18 g pro, 22 g total fat (8 g sat. fat), 23 g carb (2 g dietary fibre, 1 g sugar), 111 mg chol, 425 mg sodium, 364 mg potassium. % RDI: 7% calcium, 21% iron, 6% vit A, 5% vit C, 28% folate.
THE TENDER BEEF FILLING MELTS IN YOUR MOUTH