Braised Ox Cheek Ravioli Recipe
Mediterranean olives casserole, celeriac puree, mushrooms
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Ingredients
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Ravioli Dough and Filling
Method
Preparation and Cooking
- 1
Make the Ravioli Dough
In a large mixing bowl, combine all-purpose flour and a pinch of salt. Create a well in the center, crack the eggs into the well, and gradually mix with flour until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Ox Cheek Filling
Heat olive oil in a large pot over medium heat. Sauté chopped onion, garlic, carrot, and celery until softened. Add the ox cheek and sear until browned. Pour in beef stock, add bay leaves, salt, and pepper. Cover and simmer for 3 hours or until the meat is tender. Remove ox cheek, shred, and mix with some cooking liquid.
- 3
Roll Out the Dough
Divide the rested dough into quarters. Roll out each quarter into thin sheets, using a pasta machine or rolling pin. Cut into squares about 10 cm x 10 cm.
- 4
Assemble the Ravioli
Place a teaspoon of the ox cheek filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Repeat with remaining squares.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 4-5 minutes until they float to the surface. Remove with a slotted spoon.
- 6
Prepare the Celeriac Puree
Peel and chop celeriac, then boil in salted water until soft. Drain and blend with a splash of olive oil and salt until smooth.
- 7
Serve
Plate the ravioli on a bed of celeriac puree and top with a Mediterranean olives casserole. Garnish with sautéed mushrooms if desired.
