Ravioli with Calf Tail and Salsa Verde
Ingredients
- 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
Preparation steps
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.
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.
