Stuffing individual ravioli takes a bit more effort than making ribbon pasta, but the tender beef-and-mushroom filling in this recipe is worth the effort. Pulsing the filling is the secret to creating the best texture and flavour.
HANDS-ON TIME 45 minutes
TOTAL TIME 3¼ hours
MAKES 8 to 10 servings
INGREDIENTS
1 pkg (14 g) dried porcini mushrooms
1 kg bone-in beef simmering short ribs (see tip, opposite), cut in 2½-inch (6 cm) 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 PecorinoRomano or Parmesan cheese
6 tbsp chopped fresh parsley
1 tbsp red wine vinegar
2 tsp chopped fresh thyme
1 batch Fresh Pasta
Dough (opposite)
½ cup all-purpose flour (approx)
1 egg
5 cups lightly packed torn oyster mushrooms
DIRECTIONS
Using spice grinder, grind porcini mushrooms until powdery; set aside.
Sprinkle beef with ¼ tsp each of the salt and pepper. In Dutch oven,heat 1 tbsp of the oil over medium-high heat; cook beef, stirring, until browned all over, about 5 minutes. Using slotted spoon, transfer to bowl;
set aside.
Drain all but 1 tbsp fat from pan; cook garlic and porcini mushrooms, stirring, until fragrant, about 30 seconds. Stir in wine; cook, stirring, until absorbed, about 30 seconds. Stir in 2 cups of the broth. Add beef; bring
to boil. Transfer to 325°F (160°C) oven and cook, covered, until beef is very tender, about 2½ hours.
Using slotted spoon, transfer beef to bowl. Skim and discard fat from juices; set juices aside. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze in airtight container for up to 3 weeks; let thaw in refrigerator overnight before using.)
Pull meat from bones; discard bones. In food processor, pulse together beef, remaining broth, bread crumbs, Pecorino-Romano, two-thirds of the parsley, the vinegar, thyme and remaining salt and pepper until beef
is shredded and begins to stick together; let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
While filling is cooling, using pasta machine roller on widest setting, feed 1 sheet of the dough through lightly floured rollers; fold in half, bringing short ends together, and lightly dust with some of the flour.
Feed sheet through rollers 3 more times or until edges are smooth, cutting in half if too long to handle. Continue feeding through rollers until sixth-widest setting is reached, about 1 mm.
Repeat with remaining sheets. Place sheets on lightly floured surface; brush excess flour off tops. Beat egg with 1 tsp water; brush lengthwise over half of each sheet. Spoon filling by rounded 1 tsp, 1 inch (2.5 cm) apart and ¾ inch (2 cm) from long edge, onto opposite halves. Fold eggwashed halves over filling, pressing around filling to expel air and seal halves together.
Using sharp knife, pizza cutter or fluted wheel cutter, cut between fillings to make squares, pressing to expel air and pinching edges to reseal as necessary.
Transfer to floured baking sheet; let stand until beginning to dry, about 10 minutes. (Make-ahead: Freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Cook from frozen, adding 1 minute to cooking time.)
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.
While ravioli are cooking, in large nonstick skillet, heat remaining oil over medium-high heat; cook oyster mushrooms, stirring, until beginning to soften, about 2 minutes. Add reserved beef juices, ravioli and enough of the pasta cooking liquid to coat generously; cook, stirring, until slightly thickened, about 2 minutes. Garnish with
remaining parsley.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 361 cal, 18 g pro, 22 g total fat (8 g sat. fat), 23 g carb, 2 g fibre, 111 mg chol, 425 mg sodium, 364 mg potassium. % RDI: 7% calcium, 21% iron, 6% vit A, 5% vit C, 28% folate.
TIP FROM THE TEST KITCHEN
Use well-marbled short ribs and add any fat to the food processor along with the meat.
