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) Pour yourself a nice glass of red wine (like a full bodied Valpolicella, this is a classic that will satisfy all kinds of palates, with its beautiful cherry aromas and lingering after taste.) and Enjoy!