INGREDIENTS
- Ossobuco in items of roughly 2 cm.
- -Pink wine.
- -Onion.
- -Carrot.
- – She.
- -Lower leek.
- -Thyme.
- -Laurel.
- -Tomato.
- -Honey.
- -Vinegar.
- -Meat broth.
- OSSOBUCO FILLING.
- -Shredded bear.
- -Onion in brunoise.
- -Pink bell pepper in brunoise.
- -Chopped garlic.
- -Smoked paprika.
- -Cumin.
- -Pink wine.
- -Tomato puree.
- -Butter.
- -Balsamic vinegar.
- -Inexperienced onion.
- RAVIOLI DOUGH:
- -270g of flour.
- -140g semolina.
- -1 egg.
- -2 yolks.
- -60cc of water.
- -Olive oil.
- -Sal.
- -Turmeric.
- .
1.Drop the ossobuco in flour, and seal with excessive warmth on either side in a brazier with a backside of oil till the floor is nicely caramelized.
2.Take away, add a little bit extra oil and sauté the greens till they’re golden brown.
3.Deglaze with purple wine, decrease the warmth and let the alcohol evaporate. Add the tomato and herbs
4.Distribute the meat inventory into deep baking dishes, distribute the ossobuco on high
Add extra background if mandatory.
6.Cowl with aluminum foil and braise within the oven for two to three hours till tender, sufficient to chop with a spoon!
7.As soon as chilly, crumble nicely along with your palms and put aside.
For the filling
1.Saute the onion, bell pepper and garlic in a pot with a little bit butter – Then additionally over the warmth and for a number of seconds add the paprika and cumin
2.Add the shredded ossobuco, stir nicely till every thing is built-in.
3.Deglaze with the white wine, as soon as the alcohol has evaporated
4.Add the tomato sauce and vinegar, stir nicely to mix every thing and prepare dinner for two min. Season to style
5.Take away from warmth, unfold on plates and let cool in order that the filling is agency and permits us to assemble the ravioli.
As soon as chilly, add the inexperienced onion.
For the mass
1.Combine the flour with the semolina, salt and turmeric
2.Add eggs and liquids.
Knead. We must always acquire a dough with a reasonably agency texture.
Let it relaxation for 1 hour.
3.Stretch and assemble the ravioli.
4.Boil in loads of scorching water with salt.
5.Serve with butter, contemporary herbs, hen broth and a touch of lemon.
