Ravioli with Calf Tail and Salsa Verde

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Ravioli with Calf Tail and Salsa Verde
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 15 min.
Ready in

Ingredients

for
4
For the filling
1 carrot
2 onions
5 garlic cloves
1 Tomato
1 sprig thyme
150 milliliters olive oil
1 ½ kilograms Veal tail (in slices)
salt
white peppers (from the mill)
2 bay leaves
4 Juniper berries
1 Tbsp Tomato paste
500 milliliters Marsala wine
For the pasta
400 grams Pastry flour
4 eggs
salt
For the salsa verde
1 bunch parsley
½ bunch Basil
1 Tbsp Caper
1 pickled Anchovy fillet
1 Tbsp roasted Pine nuts
3 egg yolks
1 Tbsp White vinegar
1 Tbsp breadcrumbs
50 grams freshly grated Parmesan
How healthy are the main ingredients?
ParmesanTomato pasteparsleyPine nutsBasilthyme

Preparation steps

1.

For the filling: Peel and finely chop the carrot, onion, and 3 cloves of garlic. Rinse and cut tomato into small dice. Rinse thyme and shake dry.

2.

Heat 4 tablespoons of olive oil and fry the calf tail slices. Season with salt and pepper. Add the carrots, onions, tomatoes, garlic, thyme, bay leaves, juniper berries, and tomato paste. Fry briefly and then pour in Marsala. Simmer for about 1 1/2 hours at low heat, adding water as needed.

For the pasta: In a food processor, process the flour with the eggs, olive oil, and salt to an elastic dough. Cover and let rest about 30 minutes. 

For the salsa verde: Rinse the parsley and basil. Shake dry and pluck the leaves. Peel remaining garlic and blend together with the herb leaves, capers, anchovy fillet, pine nuts, 2 egg yolks, vinegar, and remaining oil in a blender. Season to taste with salt and pepper. 

Remove the spices, thyme, and meat from the sauce. Finely chop the calf tail and place back in the sauce. Bring to a boil and then allow to cool. Mix the breadcrumbs with the Parmesan cheese. Roll out the dough on a floured surface until thin. Cut the dough in half. On half of the dough, equally distribute small mounds of the filling. Brush the dough with the remaining egg yolk. Place the other half of dough on top of the other and press around the filling mounds. Cut into squares or circles, pressing the edges well. Bring salted water to a boil and cook the ravioli about four minutes. Drain.

To serve: Drain ravioli and serve with salsa verde.