Beef Cheek Ravioli

Here is my version of the dish made famous by Babbo restaurant in NYC.
I made them a little bigger in size, so they can also be called raviolo.

4 tbsp. extra-virgin olive oil
1 white onion, diced
1 celery stalk, diced
2 lb. beef cheeks or beef brisket, cubed
2 cups red wine
1/2 cup tomato sauce 
1 tsp. fresh chopped rosemary
Pasta dough (recipe here)
2 tbsp. Kosher salt
2 cups unsalted butter
1/4 cup chicken livers, diced
2 tbsp. black truffles, sliced
1/2 cup flat-leaf parsley, chopped
1/2 cup Pecorino-Romano cheese, grated



1. Heat olive oil in skillet; sauté onion and celery over low heat until soft but not brown. Increase heat and add beef and chicken livers; cook to brown. Add wine; bring to boil, then add tomatoes and rosemary. Place, covered, in 400F oven for 1 hour.
2. Cool, skim excess fat and purée meat in food processor. Fold in the chopped truffles. You could also add the truffles to the sauce just before serving.
3. Roll out dough using pasta machine on thinnest setting; make two very long sheets of pasta. Place 1 tbsp. dollops of meat filling on one pasta sheet, spaced 1 inch apart. Cover fillings with other pasta sheet. Shape and cut into ravioli.
4. Cook pasta in plenty of salted water.
5. In large sauté pan, heat butter over high heat. Add a few tablespoons pasta water or chicken stock to create an emulsion.
6. Add pasta to sauté pan with half of parsley and half of cheese and gently toss. Garnish with parsley and remaining cheese.

I also made smaller cuts of ravioli called raviolini.


© Giovanni Cucullo 2010

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