Oxtail ravioli
16 March 2021Oxtail 250g | Gorgonzola cheese 200g | Cream 600ml | Shallots 60g | Onion 200g | carrot 100g | Leek white 100g | Butter 100g | flour 00 500g | Eggs 5ud | Salt eq | Pepper eq
Farce:
Cook the oxtail in a ballotín, in the oven at 80ºC / 12h
Crumble
Pasta:
Mix flour and egg and knead until it reaches the desired consistency
Let it rest in the chamber until it acquires elasticity (a little less than half an hour)
Roll out dough until it is as thin as possible
Ravioli:
Cut the stretched pasta into portions and stretch again in the machine
Fill and close carefully to squeeze the edges
Cook between 3 and 5 minutes, depending on the size
Sauce:
blanch vegetables in butter brunoise
Add cheese and integrate
Blend with cream