| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Emlive11 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Veal stew meat |
| 1 |
qt |
Veal oil; (veal deckle fat |
|
|
; rendered down with |
|
|
; pomace oil) |
| 6 |
|
Cloves garlic |
| 3 |
|
Sprigs fresh rosemary |
|
|
Salt and black pepper |
| 1 |
c |
Minced shallots |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Chopped fresh rosemary |
| 1 |
tb |
Chopped fresh parsley |
| 2 |
oz |
Dried morel mushrooms |
|
|
Warm water |
|
|
Heavy cream |
| 2 |
|
Fresh pasta sheets; cut into 2-inch |
|
|
; squares (about 64 |
|
|
; squares) (11 by |
|
|
; 14-inch) |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
Preheat the oven to 300 degrees F.
For the veal ravioli filling:
Season the meat with salt and pepper. Place the meat in an oven-proof pan
and cover with the veal oil. Add the garlic cloves and rosemary sprigs to
the pan and season with salt and pepper. Cover the pan with aluminum foil
and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or
until the meat is very tender. Remove from the oven and strain. Reserve the
veal oil for future use. Discard the rosemary. In a food processor, fitted
with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup
of the shallots, garlic, rosemary and parsley. Season with salt and black
pepper. Pulse until the mixture is finely chopped. If the rillette is not
moist enough, add some of the remaining veal oil. Cover the rillette and
store in the refrigerator. The rillette will keep for up to 2 weeks. Makes
about 3/4 pound.
For the Morel Cream Sauce:
Place the dried morels in a shallow bowl. Pour the warm water over the
morels. Allow to sit for at least 1 hour. Strain the morels, reserving the
liquid. Cut the rehydrated morels into 1/4-inch thick rings. In a saucepan,
over medium heat, add 2 teaspoons of the oil. Add the morels and the
remaining 1/2 cup of shallots. Season with salt and pepper. Saute for 6
minutes. Add the reserved and strained morel liquid. Bring the mixture to a
boil. Reduce to a simmer and cook for 4 minutes. Add the cream and continue
to cook for 6 minutes. Season with salt and pepper. Remove from the heat
and keep warm.
To make the ravioli's:
Place 1 tablespoon of the filling in the center of 32 pasta squares.
Lightly wet the edges of the pasta with water. Place 1 pasta square on top
of the filled square. Press the edges of the square firmly to seal the
square. Repeat the procedure until all the squares are sealed. Bring a pot
of salted water to a boil. Add the pasta and cook until tender, about 4 to
5 minutes. Drain. Toss the raviolis with the warm mushrooms sauce and
garnish with the grated cheese.
Yield: 4 appetizer servings
Converted by MC_Buster.
Per serving: 160 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g
Protein; 36g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC32
Converted by MM_Buster v2.0n.
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