How to prepare meat filled ravioli? When I had my restaurant, I once served crayfish ravioli crayfish heads and shells simmered in cream; the cream strained, reduced, and combined with the puréed tails, marrow, and marjoram; and the laborious, unassuming little ravioli served surrounded with a purposely bland chicken broth. The waiters were directed to remove all unnecessary cutlery from the tables. Recipe makes 6 first-course or 4 main-course servings (about 45-50 medium size ravioli). Here are ingredients and simple directions:
MEAT FILLED RAVIOLI RECIPE – INGREDIENTS AND DIRECTIONS
- 3 cups (755 g) leftover stew, including the stewing liquid
- 6 pieces beef marrow, each 2 inches (5 cm) long, or 4 pound (115 g) butter
- 1 tablespoon chopped fresh marjoram, or 2 teaspoons dried salt, pepper
- pasta dough
- 2 cups (500 ml) hot chicken broth
- Bring the stew to a gentle simmer and strain the melted stewing liquid – you should have about 1 cup into a small saucepan. Reduce the stewing liquid to ½ cup (125 ml) over medium heat, skimming off fat and froth. Let cool, but not so much that the liquid sets. Chop the meat, which should be cool, and the marrow by hand or by pulsing in a food processor until the mixture has the consistency of hamburger meat. Combine with the marjoram and the reduced stewing liquid. Chill the mixture in the refrigerator until it’s stiff enough to hold its shape. Sauté or poach a tiny patty so you don’t have to taste the mixture raw, and season to taste with salt and pepper.
- Use a pasta machine to roll out the pasta dough into thin 18-inch-long (45.5-cm) sheets. Place 1½ teaspoon portions of the filling, at intervals of about 1½ inches (4 cm), in two rows along the lengths of the pasta. Brush the pasta with cold water between the portions of filling and along the edges of the dough. Roll up a second sheet of dough, and unroll it over the first. Press between the mounds with your fingers, sealing the filling in the dough. Cut the dough into squares with a knife or fluted pastry cutter or with a square or round pasta cutter. Pinch the edges of each ravioli to make sure the filling is well sealed within. Reserve the ravioli, until you’re ready to cook them, on a sheet pan covered liberally with semolina flour or cornmeal to prevent the ravioli from sticking to the pan.
- Simmer the ravioli in a large pot of water for about 5 minutes. Don’t cook them at a hard boil or they may burst. Drain and serve, surrounded with the chicken broth, in heated soup plates.
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If I have leftover cooked meat-filled ravioli, I spread them on a buttered gratin or baking dish, sprinkle them with heavy cream and fine grated Parmigiano-Reggiano or grana padana, and bake them in a 375°F (190°C/gas mark 5) oven until the cream thickens and bubbles, about 25 minutes. The marrow stew meat ravioli filling is also delicious rolled up in cannelloni and baked with a little liquid from a stew, or with…