Beef Raviolis In A Three Onion Broth Food

BEEF RAVIOLI

Steps:

• For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
• For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
• For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
• To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
• In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.

BEEF BONE BROTH

Steps:

• Preheat the oven to 425 degrees F.
• Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
• Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
• Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
• Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
• Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
• To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.

BEEF AND RAVIOLI SOUP

Steps:

• Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
• Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
• Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
• Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.

MUSHROOM RAVIOLI IN BEEF BROTH

Steps:

• 1. MUSHROOM FILLING In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
• 2. RAVIOLI PASTA Makes about 60. Freeze what you don't use for another night! On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. Cut dough into 3-4 parts, keep parts you aren't working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
• 3. BEEF BROTH Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
• 4. ASSEMBLY Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.