Servings: 4
Preparation: 40 minutes
Cooking: about 10 minutes
Ingredients
The fresh dough
- 500 ml (2 cups) flour ---- 500 gr (1 l - 4 cups) flour
- 2 whole eggs -----4 whole eggs
- 30 ml (2 tbsp) olive oil ------ 60 ml (4 tbsp) olive oil
- salt, to taste
- 45 ml (3 tbsp) water --------- 90 ml (6 tbsp) water
The veal jus with port
- 1 shallot, finely chopped
- 30 ml (2 tbsp) olive oil
- 125 ml (1/2 cup) Port
- 1 clove of garlic, chopped
- 1 sprig of thyme
- 250 ml (1 cup) veal stock
- 30 ml (2 tbsp) butter
- Salt and pepper to taste
The ravioli stuffing
- 90 ml (6 tbsp) ricotta
- 15 ml (1 tbsp) basil, chopped
- 4 Quebec eggs, yolks
- Salt and pepper to taste
Preparation
For the fresh dough,- in a bowl, place the flour, add the eggs, olive oil, water, salt and mix with a fork.
- When the flour has absorbed the mixture, work the dough by hand for about 3 to 4 minutes until it is compact, smooth and elastic (add water if it is dry or flour if it is too sticky).
- Form a ball and let rest for 30 minutes in the refrigerator.
- Roll out the dough with a rolling pin or a laminator until you have a thin strip of dough.
For the veal jus with port,
- in a hot pan, brown the shallot in the oil for 2 minutes.
- Deglaze with port and reduce until dry.
- Add the garlic, thyme, veal stock and reduce by half.
- Strain the mixture.
- In the pan, over medium heat, return what was strained, add the butter and incorporate it, using a whisk. Check the seasoning.
For the ravioli
- in a bowl, mix the ricotta, basil, salt and pepper. Check the seasoning.
- Roll out the dough with a rolling pin or a laminator, until you obtain a thin strip of dough.
- Then cut the dough into 8 squares of 4'' x 4''.
- In the center of 4 squares of dough, spread the prepared ricotta mixture, using a spoon, form a hollow, place an egg yolk in it, lightly moisten the edges of the dough, cover the top with a remaining square of dough, and crush the edges firmly.
- Using a cookie cutter or a water glass, cut the excess dough from each ravioli.
- In a pot of boiling salted water, cook the ravioli for 1 minute.
- In each deep plate, place a ravioli, sprinkle with a little veal juice with port and decorate to your taste.
