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Braised Beef Cheek Ravioli

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  1. 2-3lbs. Beef Cheeks (cleaned)
  2. 2 med onions
  3. 2 med carrots
  4. 2 celery stalks
  5. 1 med leek
  6. 1 tbsp whole coriander
  7. 1 tbsp Black peppercorns
  8. 2 bay leafs
  9. 4 cloves garlic
  10. 1 bunch thyme
  11. 1 bottle Casillero del Diablo Cabernet Sauvignon
  12. 2qts veal or beef stock
  13. 1 cup small dice roasted celery root
  14. 1 cup small dice roasted fennel
  15. ½ cup caramelized shallots
  16. Mascarpone
  17. Pecorino Cheese
  18. Fried Crispy Shallots
  19. Chives
  1. 20 egg yolks
  2. 5 whole eggs
  3. 2tbsp olive oil
  4. 1 bag 00’ fine flour
  5. Pinch salt
  1. Chop the onions, carrots, celery and leeks into a small dice to form a mire poix. Marinate cheeks with cabernet, mire poix, garlic, thyme, bay leaf, peppercorns and coriander, overnight or up to 3 hours. Remove cheeks from wine marinade, pat dry. Strain Marinade, reserving all the mire poix. Bring marinade to a boil so that all impurities rise to the top, then skim. Season cheeks with salt and pepper, dust in flour, and sear until brown in a dutch oven or any oven safe pot. Remove cheeks from pot, add stained mire poix and sauté. Add the Cabernet to deglaze bottom of pot and allow it to cook out until almost dry, or au sec. Then add the cheeks back in with the thyme and rosemary and cover with stock. Place in a 300 degree oven for 4 hours or until cheeks are fall of the bone tender. Remove cheeks from braising liquid and allow to cool. Strain and reserve braising liquid, bring to a low simmer in a small saucepot, skim frequently, reduce by half, cool completely. Once cheeks have cooled completely cut into a small dice. Fold mascarpone, crème fraiche, roasted celery root, fennel, caramelized shallots, and cheeks with a little of the reduced braising liquid and the zest of ½ a lemon.
  2. Roll out pasta dough into 2 1-2mm thick sheets on a lightly floured surface. Place filling on one sheet of the pasta in small portioned scoops about 1-2 inches apart (depending on your desired size ravioli). Cover with the second sheet of pasta, and lightly press and form around the scoops of filling, making sure there are no air bubbles. Close edges of Ravioli by brushing with egg wash (beaten egg and splash of cold water mix) and lightly pressing with a fork or crimping the edges with your fingers. Place raviolis in a pot of lightly boiling salted water. Add reduced braising liquid to a sauté pan, with a few thyme and rosemary sprigs and slowly whisk in ¼ cup cold cubed butter.
  3. When raviolis float to the top of the pasta water, carefully removed and add directly to the sauce to coat. Plate raviolis with the sauce and garnish with shaved pecorino, fresh chives, and crispy shallots.
  1. Enjoy with Casillero del Diablo Cabernet Sauvignon!
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