The Ultimate Ravioli #short #cuisine #italianfood #youtubeshorts #chef #skills #

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Make the porcini powder: dry the dried porcini in a 150°C (300°F) oven for 5 minutes, then switch off the oven and let them cool completely. Blitz to a powder in a high-powered blender and store sealed with spices.
2. Make the duxelles: trim the mushroom stems, rinse quickly, drain and pat dry. Chop in a food processor, in 2 batches. Put in a dry large skillet with the porcini powder, thyme and salt; cook on high heat for about 20 minutes until the moisture has evaporated.
3. Spread the duxelles on a baking tray and cook in a 160°C (330°F) fan oven for another 20 minutes, stirring now and then. Take out and set aside.
4. Braise the veal: cut the veal into 4 thick chunks. Heat the butter and oil in a skillet, salt the pan bottom, add the meat and sear on all sides until golden brown. Lower the heat and set the veal aside on a plate.
5. In the same pan, sweat the minced shallots and garlic for 5 minutes until fragrant. Add the thyme and return the veal to the pan. Deglaze with the port, add the demi-glace and season with black pepper. Cook on low for about 8 minutes, turning the meat often, until the internal temperature reaches 55°C (132°F). Remove the meat to rest, then turn off the heat and let the shallot reduction cool in th
6. Make the filling: cut the cooked veal into cubes. Pulse the meat and shallot mixture in a food processor to grind it. Add the remaining filling ingredients, mix, and season with salt and pepper to taste. Keep refrigerated for up to 3 days.
7. Roll the pasta: make eight 20 x 20 cm (8 x 8 in), 2 mm (0.08 in) thick square sheets. Keep them stacked, floured and refrigerated until needed.
8. Assemble: flour the work surface with extra-fine semolina and brush off excess flour from the sheet. Mark the dough with the smooth side of a 10 cm (3.9 in) cookie cutter. Arrange a ring of truffle shavings, pipe a thick rope of filling over it leaving a hollow in the centre, and top the filling with a second ring of truffle shavings. Place an egg yolk in the centre and cover it with a truffle sha
9. Brush water around the truffled nest, lay the second sheet on top and press out the air as you seal. Press around the ravioli with the smooth side of an 11 cm (4.3 in) cookie cutter to seal, without piercing the dough. Trim into neat 15 x 15 cm (5.9 in) squares with a ravioli cutter. Repeat with the remaining pasta and filling; keep finished ravioli refrigerated uncovered and eat within 12 hours.
10. Make the sauce: in a large skillet, bring the heavy cream and sage to a simmer, add the grated Parmigiano and keep warm on low heat.
11. Cook: bring 6 quarts (about 5.7 litres) of water to a boil in a large pot and add plenty of salt. Cook the ravioli for 7 minutes. Move them to the sauce and leave for a couple of minutes to absorb some sauce. Transfer to a warm plate with little extra sauce, and top with grated Parmigiano and truffle shavings.

Summarized from Bruno Albouze's video. Watch it for the details.

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