Veal short rib ravioli with a creamy truffle mushroom marsala sauce
For the pasta:
• 5 eggs
• 1 pound and 2 oz. of a.p. flour
• Table spoon olive oil
In a bowl mixed all the ingredients and need until the dough has some resistance, cover with plastic and refrigerate.
For the Ravioli:
• 1 pound veal short ribs
• ½ cup mascarpone
• ¼ cup mixed cheeses
• Mixed herbs
• 1 cup dried porcini mushrooms
• 1 cup sliced shitake mushrooms
• 1 onion chopped
• ½ cup marsala wine
• 1 cup cream
• 1 table spoon truffle oil
• 1 tea spoon sugar
• ¼ cup white wine
• 2 table spoon butter
• Salt and pepper
For the stuffing season and sear the short ribs and add the onion and the porcini mushroom, deglaze with white wine and in a braising pan put the short ribs and the mushrooms and cover ¾ of the way with beef broth. Cover the pan and cook in a 350 degree oven for 5 hours. Pull the meat in a bowl and mix with the cheeses, herbs and season to taste.
For the sauce:
Caramelize the shitake mushroom and add the braised porcini mushroom, deglaze with the Marsala and add the sugar let reduce and add the cream, season and at the end add the truffle oil.
Roll the pasta into thin 2 inch by 4 inch rectangles, with a small spoon put the stuffing in the middle, brush the edges with water and fold the pasta to form squares.
Cook the pasta in boiling salted water and add to the sauce and serve.