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| Oxtail and Porcini Mushroom Ravioli
(M) Serves 4 Ingredients For the Filling 2 pounds oxtails, jointed 4 cups water 2 cups good red wine 2 shallots, finely chopped 2 cloves garlic, minced � cup porcini mushrooms, dried For the Pasta 4 cups unbleached all-purpose flour 5 eggs 1 tablespoon water 1 pinch salt For the Sauce 1 cup chopped onions 1 cup chopped carrots 1 cup chopped celery 4 cups braising liquid 1 tablespoon balsamic vinegar For the Onion Confit 2 large onions � cup extra virgin olive oil salt and pepper to taste 1. Make the Oxtails. Place the oxtails in a dutch oven or braising pan with the water and red wine. Bring to a boil and reduce heat. Simmer for 2 to 3 hours until the meat is literally falling from the bones. 2. Make the Sauce. In a large sauce pan, cook the onions, carrots and celery in the canola oil until they begin to caramelize. Add the remaining ingredient and reduce to a glaze. The yield should be about 1 cup. 3. Make the Onion Confit. Cut the onions in half lengthwise. Slice thinly and separate the individual strands. Place these in a saucepan with the olive oil, salt and pepper. Slowly raise the heat and simmer until the onion has lost all of its texture. 4. Make the Pasta Dough. Mix together all the dough ingredients and knead for 10 to 15 minutes. 5. Make the Filling. Place the porcini mushrooms for the garnish in some hot water to soak. Steep for � an hour. Meanwhile, shred the oxtail. Cook the shallots and garlic in a fry pan until caramelized. Add the oxtails for two minutes. Meanwhile chop the porcini mushrooms. Add the mushrroms for two minutes. 6. Make the Ravioli. Lay one sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch and crimp all edges with a fork to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about � an hour, turning them over after 15 minutes. 7. Cook the Ravioli. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. 8. Assemble the Dish. Place a mound of the onion confit in the center of each plate. Arrange four ravioli around each mound. Drizzle with the sauce. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By MAGARDINER@.... |