- Serves: 4
- Cook Time: including 13 hours 35 minutes for veal stock
- Prep Time: 1 hour 10 minutes
- Effort: hard
For the veal stock (makes about 5 litres)
- 1.2 kg veal shanks, bones and trimmings
- 1 tsp tomato purée
- 1 carrot, halved lengthways
- 1 onion, halved
- 1 sticks celery
- 2 bay leaves
- 2 black peppercorns
- 2 juniper berries
For the veal filling
- 3 tbsp extra virgin olive oil
- 1 onion, diced into 1cm cubes
- 1 sticks celery, diced into 1cm cubes
- 1 carrot, diced into 1cm cubes
- 4 veal shanks, each 3cm thick
- 1 tbsp flour
- 2 tbsp vegetable oil
- 500 ml white wine
- 1 tbsp tomato purée
- 2 litres veal stock, (see recipe below)
- 3-4 strands saffron
- 1 bouquet garni, 1 sprig each of rosemary and sage, and a bay leaf, tied together
- 3 tbsp freshly grated parmesan
- 1 egg
- 1 tbsp breadcrumbs
For the ravioli - makes 600g
- 250 g '00' flour
- 1 pinches salt
- 1-2 large eggs, at room temp
- 1 large egg yolk, at room temp
For the sauce
- reserved sauce from veal filling
- 50 g unsalted butter
- 1 sprigs rosemary
1. For the veal stock: preheat the oven to 180C/ gas 4. Put the veal shank bones and trimmings in a roasting pan. Put in the oven and roast for 1½ hours. Brush each bone with the tomato purée and return to the oven for 3 - 4 minutes.
2. Transfer the bones to a large saucepan with the carrot, onion, celery stalk, bay leaves, peppercorns and juniper berries. Cover with around 6 - 7 1/2 litres of water and bring up almost to the boil - do not allow it to boil.
3. To make a clear stock it is important to skim off the impurities - you will see a white foam or scum forming. Remove this by skimming the surface with a ladle. Let the stock simmer for 12 hours, skimming it regularly.
4. Turn off the heat and leave to cool slightly - the sediment will sink to the bottom. Slowly pour the stock through a fine sieve, taking care not to tip in the sediment or the stock will not be clear. Leave to cool completely then skim off any fat that has solidified on the surface. Set aside.
5. For the veal filling: preheat the oven to 200C / gas 6. Heat the olive oil in an overproof pan that is large enough to hold all the veal shanks. Add the vegetables, cover and cook gently for about 10 minutes, until soft but not coloured. Season the shanks then dust with flour, very lightly. Shake to remove excess flour
6. Heat a large frying pan until it smokes, then add vegetable oil and put in the shanks. Cook quickly until golden on both sides. Remove the shanks and add them to the pan of vegetables. Turn the heat down on the frying pan, add the wine and reduce for a minute or so, scraping the bottom of the pan as it cooks. Take off the heat and set aside.
7. Cover and cook the shanks for 3 - 4 minutes, pour in the wine reduction from the other pan and reduce further until there is no liquid left. Stir in the tomato purée, cook for another minute or so then add the stock and saffron strands and bring to the boil. Skim, turn down the heat and simmer for 5 - 10 minutes.
8. Add the bouquet garni, transfer the pan to the oven and leave for about an hour, braising slowly (alternatively cook it over a low heat for about 45 minutes). Check every 10 minutes to ensure it isn't boiling too fast - or the meat could dry out and toughen.
9. When the meat is cooked, take it out of the oven and let it cool a little. While still warm, discard the bouquet garni and remove the shanks and half the vegetables and keep on one side. Using a hand blender, blend the contents of the pan to break up the vegetables so that they thicken the sauce. Push through a fine sieve and set aside.
10. Strip the cooked meat from the central bone and keep the marrow. Discard the bone and put the meat, marrow and reserved vegetables into a food processer and blend to a rough paste. Transfer the mixture to a bowl, add the parmesan, egg and the breadcrumbs. Mix and keep in the fridge until ready to use.
11. For the ravioli: sieve the flour into a bowl. Turn it out onto a clean surface and make a well in the middle. Sprinkle the salt into the well and crack in the eggs and the egg yolk. Break the yolks with the fingertips of one hand and begin to move your fingers in a circular motion, gradually incorporating the flour until you have worked in enough to start bringing it together in a ball.
12. Work the ball of dough by pushing it with the heel of your hand, then folding the top back on itself, turning it a little clockwise. Repeat this process for about 10 minutes until the dough is springy but still quite firm and tough to work. Divide the dough into two balls, wrap each in a damp cloth and allow to rest for about an hour before use.
13. Roll the first ball of dough with the rolling pin until it is about 1cm thick and will go through the pasta machine. Put the machine on the thickest (1st) setting to start with and feed the piece of pasta through the machine, turning the handle with one hand and feeding the pasta through with the other.
14. Change to a thinner (2nd) setting and put it through again. Repeat another 2 -3 times, taking the setting down each time.
15. Fold the sheet of pasta back on itself, put the machine back on the 1st setting and put the pasta through. Repeat 3 - 4 more times again turning the setting down each time and you will see that the pasta begins to take on a sheen.
16. Cut your strip in half and put 1 half under a damp cloth. Fold the other strip into 3, roll it with a rolling pin until it is 5mm thick then put the machine back on the first setting and feed the pasta through again - this time widthways not lengthways - to put elasticity and strength through the pasta. Keep feeding it through this was taking it down 2 or 3 settings as you go.
17. Finally, fold the pasta back on itself, return the machine to the 1st setting and take it down through the settings again until it is about 1.5mm thick. By now the pasta should be shiny with no lines in it and you are ready to cut it into strips either by hand or with a cutter attachment on your machine.
18. To make the ravioli, mark the halfway point of your strip of pasta and brush one half with beaten egg. Spoon little mounds of filling (1 teaspoon) two abreast on the half brushed with egg, leaving a 3-4 cm space between each mound. Fold the other half of the pasta strip over the top, carefully matching the long edges down one side and pressing them together, then repeat on the other side.
19. Using a fluted ring cutter about 1cm circumference bigger than the mound of filling, cut out each raviolo and discard the trimmings. Seal each one and press out any air trapped inside, by taking each ravioli and carefully with your thumbs, pinching around the outside.
20. Bring a large pan of salted water to the boil. Put the ravioli into the boiling water and cook for 2 - 3 minutes. Drain using a slotted spoon.
21. For the sauce: melt the butter with the rosemary in a small pan and when the butter begins to foam add 2 - 3 ladlefuls of the reserved sauce. Transfer the cooked ravioli to the pan containing the sauce. Toss gently for a minute or so then serve.
Rate This Recipe