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Ravioli with Calf Tail and Salsa Verde
(0 votes)
Difficulty:
moderate
Preparation:
1 hr
Preparation
ready in 3 hrs 15 mins
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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
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.
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