Wednesday, 19 June 2013

Red Onion And Parmesan Raviolli With Red Wine Sauce

1 quantity Homemade Pasta Dough

For filling

 2 red onions, finely chopped, or grated is better
50g grated Parmesan
40g fresh breadcrumbs
1 egg, beaten

For red wine sauce

2 shallots, finely diced
1 garlic clove, finely diced
olive oil
250ml red wine, such as Chianti,Valpolicella or Barolo
150ml beef stock
20g butter
Heat a glug of olive oil in a shallow frying pan and gently swear the grated onions till softened but not coloured. Then remove from heat place in a sieve to drain as much liquid as you can from onions, leave for a few hours.
Once cool place onions in a bowl and add the parmesan and breadcrumbs and mix together well.
Roll your pasta dough through a pasta machine on its widest setting five times to prove the dough slightly. Then run the pasta through the machine, reducing the settings gettings thinner each time until you have a nice thin dough.
Cut your dough length into two and lay one sheet out onto the board and using a spoon dot the red onion flilling out along the centre of the dough leaving 2 inches between each blob of filling. Brush around the filling blobs with the beaten egg then lay the other pasta sheet over the top and press down tightly over the filling removing all trapped air. Use a ravioli cutter or knife to cut a circle 1 inch around the filling in a circle, then double check the seal buy pushing round the dough with your fingers. Leave to rest in fridge for about an hour.
For your red wine sauce, sweat the shallots and garlic in a glug of olive oil till softened but not coloured. Add the red wine and reduce until syrupy then add the beef stock and reduce until the sauce reaches a thick consistency. Sieve into a clean pan, bring to a simmer then whisk in the cubed butter to thicken.
While your sauce is thickening, cook your pasta in boiling salted water till al dente then remove from water with a slotted spoon and add to your red wine sauce.
Serve topped with torn flat leaf parsley and plenty of grated parmesan.

No comments:

Post a Comment