Beef Cheek Ravioli with Onion Soubise
To prepare beef cheeks for ravioli filling, sear them in a sautée pan over medium heat with canola oil until caramelized. Remove from pan and set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Stand mixer
- Blender
- Pasta machine
- Ravioli tray
- Rolling pin
- Pastry brush
- Ramekin
- Fine-mesh sieve
- Saute pan
- Pot
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plastic wrap
- Refrigerator
- Plate
Ingredients
- 3 pounds beef cheeks, cleaned and trimmed
- Canola oil
- 3 medium-sized carrots, peeled and medium diced
- 2 onions, peeled and medium-diced
- ½ bunch celery, medium diced
- 2 garlic cloves, peeled
- Extra virgin olive oil
- Salt
- pepper
- 1 cup Chappellet Cabernet Sauvignon or other red wine
- 3 quarts beef stock
- 1 bay leaf
- Arugula for garnish
- 1¾ cup semolina flour
- 3½ cups all-purpose flour
- 9 egg yolks
- 2 tablespoons extra virgin olive oil
- 7 fluid ounces water
- 3 onions, peeled and medium-diced
- ¼ cup Carolina Gold rice
- ⅓ pound unsalted butter
- ½ cup heavy cream
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