Hands-on time: 45 min­utes To­tal time: 3 hours Makes: 8 to 10 serv­ings

Canadian Living Comfort Food - - Pastas & Casseroles -

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

Parme­san cheese

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)

1 egg

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.


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