Gorgonzola Polenta Filled Ravioli with Short Rib Red Wine Demi-Glace
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • For the Ravioli:
  • 4 cups of semola rimacinata flour + more for dusting (can substitute 00 flour; both can get through amazon)
  • 4-5 eggs
  • a little water
  • pinch of Kosher salt
  • For the Polenta Filling:
  • 5 cups of chicken broth
  • 1 cup of course ground corn meal
  • 3 tablespoons of olive oil
  • Kosher salt to taste
  • 2 ounces of unsalted butter
  • 2 ounces of gorgonzola + more for garnish
  • For the Short Ribs and Demi-Glace:
  • 1 teaspoon of olive oil
  • 1 roughly chopped small yellow onion
  • 3 chopped carrot
  • 3 chopped stalk of celery
  • 5 cloves of garlic
  • 10 sprigs of fresh thyme, wrapped in kitchen twine to hold together
  • 4 tablespoons of tomato paste
  • 4 tablespoons of flour
  • 1 bottle of Cabernet Sauvignon
  • 2 pounds of bone in or boneless beef short ribs
  • 4 cups of reduced veal stock
  • 1 cup of espresso or coffee
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of chopped fresh thyme
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh chives
Instructions
  1. Instructions
  2. Filling: Bring the broth, oil and salt to a boil in a large pot. Once boiling whisk in the corn meal and constantly stir until the corn meal is cooked the mixture is thick, about 20 to 25 minutes. Next, whisk in the butter and gorgonzola until combined and chill.
  3. Ravioli:
  4. To Make Fresh Pasta:
  5. Make a mound of the flour in the center of a large wooden cutting board or in a bowl, whichever is more comfortable to you. Make a well in the middle of the flour and add the eggs and salt. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when ½ of the flour is incorporated. If using a bowl, turn out onto a wooden cutting board now and start kneading the dough with both hands, using the palms of your hands primarily. Once you have a dough ball, remove its rom the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. If dry, add 1 T of water at a time and incorporate. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
  6. To cut pasta:
  7. With a hand crank machine or kitchen aide attachment start with setting 1. Cut off ¼ of the ball and flatten out. Dust with flour as to not let it stick while passing through machine (you may have to do this periodically). Pass through once and then fold in thirds, turn and pass again. Do this 2 more times and then pass it straight through an additional 2 times. Put on setting 2 and pass through twice. Repeat with setting 3, 4, and 5. When you get to setting 6, put through once and set sheet aside and repeat with remaining dough. cut in half and place one half over a ravioli mold and place a small amount of cold blue cheese polenta into each ravioli mold.
  8. Next, whisk together the egg yolk and brush around the stuffing all over the dough.
  9. Place the other ½ of the rolled out dough on top of the stuffed dough and seal by rolling over with a rolling pin. Place each ravioli on a sheet pan lined with parchment paper and put in freezer.
  10. Cook them by placing them in a large pot of boiling salted water. They are done cooking when they float at the top.
  11. Short Ribs:
  12. Season the short ribs on all sides with salt and pepper and in a very large saute pan on high heat with olive oil sear them until they are brown on all sides.
  13. Once they are brown remove them from the pan and place in a cassoulet baking dish.
  14. Add the onions, carrots, celery and garlic into the hot pan where the short ribs were and caramelize.
  15. Once they are brown, add in the tomato paste and flour until it becomes a dark rust color.
  16. Next, pour in the wine and reduce it by ½, then add in the the reduced veal stock and coffee and cook for 30 minutes. Season with salt and pepper.
  17. Pour the entire mixture into the dish with the ribs and add the thyme bundle and bake on 300° for 4 hours.
  18. After they are cooked, remove the beef and strain the sauce into a pot and cook until it is reduced by ½ and keep warm.
  19. In a bowl combined the chopped herbs and set aside.
  20. To serve: Place t6 pieces of cooked ravioli on a plate along side some pulled meat from the short rib. Pour 3 to 4 ounces of the demi-glace over the top and garnish with the chopped herbs fine and gorgonzola crumbles.
Recipe by Eatentions at https://www.eatentions.com/gorgonzola-polenta-filled-ravioli-with-short-rib-red-wine-demi-glace/