Red Wine Braised Short Ribs w Runny Egg Yolk Ravioli
Red Wine Braised Shortrib w Egg Yolk filled Ravioli
I apologize again for the delays in my blogging.
Life has been busy!
My current new way of doing things is Youtube videos go up on Mondays and I make sure to get your blogs out by weekends.
Last Sunday I prepared short ribs and homemade from scratch ravioli.
I am trying to really super perfect all my Italian cooking skills. They are very on point now but I really want to get to a point where you’d think an actual Nonne taught me.
I have a variety of different Pasta makers,machines etc. I also purchase supplies from actual Italian Markets,Pasta shoppes etc.
And I have a fantasic book Pasta Grannies and with that and other Professional culinary books I study,do research and take lots of notes.
Even our home meals are very calculated and planned!
The short ribs were cooked low and slow. Beginning at 350 degrees for the first hour. Then taken down to 250 and left to cook that way for 3 hours.
This creates a tender,succulent piece of meat that falls straight off the bone.
The ingredients in the short ribs is as follows:
Red Wine Vinegar
Red Wine
Roux
Carrot Stems
Rosemary
Jerk Seasoning
Salt
Garlic
Onion
Peppers
Daikon
Now the complex part of the meal …. The runny yolk Ravioli
This is a delicate process let me tell you. I threw away about 5 of the ones I tried to create.
I ended up with 7 usable ones. Mine are my usual super sized ravioli.
Filling:
My olive,dill and butter mix
One whole egg yolk(per ravioli)
The ravioli sauce:
Hollandaise sauce
Garlic
My olive butter mix
Old Bay
Spoonful of Balsamic Vinegar
Salt
Pepper
For plating add diced Tomatoes and dill on top of the ravioli.
The side was my smoked ham collard greens.
Dessert was a delicious apple crisp (fresh apples no canned) with ice cream topped w Molasses.
Enjoy the pics and video
Chef Char
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