Piedmontese Meat Ravioli with Black Truffle, Melted Butter, Parmigiano-Reggiano, and Barbera
Marea - NYC
This rich ravioli recipe incorporates two of the finest ingredients from the Piedmont region of Italy: black truffles and Barbera. Although the recipe is complex, most of the work can be done ahead of time.
- 2 1/4 cups all-purpose flour, plus more as needed
- 3 large eggs, at room temperature
- 1 tablespoon extra virgin olive oil
- Pinch of sea salt
- 4 pounds short ribs, trimmed
- Sea salt and freshly ground black pepper, as needed
- 1/4 cup canola or vegetable oil
- 1 small yellow onion, chopped (1/2 cup)
- 1 small carrot, peeled and chopped (1/4 cup)
- 1 rib celery, trimmed and chopped (1/4 cup)
- 14.5-ounce can peeled and crushed San Marzano tomatoes
- 1 clove garlic, crushed
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cups red wine, such as Barbera
- 2 cups veal stock, homemade chicken stock, or canned low-sodium chicken stock
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 1 large egg, beaten
- 1 pound basic pasta (see recipe below), rolled out into 3 sheets on the thinnest setting, or 3 store-bought pasta sheets
- 3 tablespoons black truffle butter
Mound 2 cups of flour in the center of a large wooden board and make a well in the center. Beat the eggs, oil, and salt together and pour them into the well. Incorporate the flour into the eggs using a fork, a little at a time, working from the outside edges.
When the dough becomes too stiff to mix with a fork, dust your hands and begin kneading. Sprinkle more flour onto dough and knead until it is no longer wet and sticky. Once it becomes smooth, lightly flour the board and continue kneading until dough becomes elastic, 3 to 5 minutes. Knead for 4 more minutes, always dusting the board and your hands with flour, if necessary. Divide the dough in half, flatten it into small rectangles of a size that will fit through your pasta machine. Wrap in plastic and set aside for 1 hour at room temperature to rest.
Run through a pasta machine according to manufacturer’s instructions. Be sure to run it through the machine at least twice so the dough is very smooth and the edges are even. The sheets should be at least 6 inches wide and approximately 18 inches long. It should be thin enough to see your fingers but not translucent. Repeat process with remaining dough until you have 3 pasta sheets.
If not cooking the pasta immediately, spread it on clean, dry towels and lightly dust with flour. Set aside until needed.
Preheat oven to 400ºF.
Pat short ribs dry with paper towels and season liberally with salt and pepper. Heat oil in a large deep pot or Dutch oven over high heat until almost smoking. Add the short ribs in a single layer, being careful not to overcrowd the pan. Cook until browned on all sides, about 15 minutes.
Remove short ribs from the pan and set aside. Discard all but 2 tablespoons of fat from the pot. Add onions, carrots, and celery and cook over medium-high heat, stirring constantly, until lightly colored, 5 to 7 minutes. Add the tomatoes, garlic, thyme, and bay leaf, and stir to incorporate all the browned bits on the bottom of the pot; cook for 2 to 3 minutes longer. Add the red wine, bring to a boil, and simmer until the liquid has been reduced by half, about 20 minutes. Add the stock and short ribs. Bring the liquid to a simmer, cover, and transfer the pot to the oven and cook until the meat is completely tender when pierced with a fork, 1 1/2 to 2 hours.
Remove short ribs from the pot using a slotted spoon and place them on a plate to cool. Remove about 1/2 cup of the vegetables from the pan and set aside. Strain the remaining sauce through a chinois and discard the remaining vegetables. Skim off as much fat as possible. Set aside.
Pick the meat off the bones, chop into small pieces, and place in a large bowl. Add the cheese and egg and season to taste with salt and pepper. Purée the reserved vegetables in a food processor or with an immersion blender and stir them into the meat mixture. Set aside.
On a lightly floured work surface cut each of the 3 pasta sheets into twelve 3-inch squares. As you work with one sheet, cover the remaining pasta with a clean cloth or plastic. Line a baking sheet with parchment paper and dust lightly with cornmeal or flour. Spoon about 1 tablespoon of filling in the center of each square. Mist the pasta lightly with water, fold in half, and press the pasta with your fingertips to seal the filling inside, making sure to press out all of the air. Trim the edges with a zigzag pasta wheel. Transfer to the baking sheet and set aside in a cool, dry place.
Bring a large pot of salted water to a boil. Add the ravioli and cook until they rise to the surface, then cook for 1 minute longer. Remove with a slotted spoon and transfer to a large bowl. Drain any water that accumulates at the bottom of the bowl.
Melt the truffle butter in a large pot and then add the ravioli to the pan and toss to coat. Divide the ravioli evenly among 8 plates, drizzle with the reserved sauce, and sprinkle with cheese.