Bone Marrow Ravioli with Lemon Caper Cream Sauce
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Credit: Reid Harrison, Chef/Manager, White Oak Pastures, Bluffton, Georgia
The National Culinary Review, October 2015
10 lbs. marrow bones (canoe cut)
Salt and pepper, to taste
¼-¾ cup breadcrumbs (just enough to bind marrow)
¼ cup Parmesan
1½ T. roasted garlic paste
2 cups flour
½ t. salt
4 eggs, divided
1 t. + 2 T. olive oil, divided
1 shallot, minced
1 garlic clove, minced
1 T. capers
1½ T. white wine
1½ T. lemon juice
½ cup heavy cream
1 T. fresh chopped parsley
1) Preheat oven to 475ºF. Place bones on roasting pan, marrow side up; lightly season with salt and pepper. Roast for 20-30 minutes or until marrow and bones are well-browned. Remove from oven; cool slightly. Scrape marrow out of bones into mixing bowl. Add breadcrumbs, Parmesan and garlic paste; mix well. Refrigerate.
2) Make mound with flour and ½ t. salt on cutting board or in bowl, forming well in center. Add 3 eggs and 1 t. olive oil. Whisk in eggs and oil while slowly incorporating flour. Once dough becomes sticky, knead, adding a little flour if necessary, until dough becomes smooth, shiny and slightly elastic. Allow dough to rest, covered with damp cloth, for about 15 minutes.
3) Roll out dough into two 1/8-inch thick uniform pieces. Use tablespoon to measure ravioli filling onto dough. Leave about ½ inch of space on all sides until bottom sheet of pasta is covered. Whisk 1 egg with a little water to use as "glue" to bind bottom layer of pasta to top layer. Seal in ravioli filling with second layer of pasta (make sure to remove air bubbles).
4) Heat 2 T. olive oil. Saute minced shallot for 1-2 minutes until translucent and fragrant. Add minced garlic; saute briefly. Add capers. Deglaze pan with white wine and lemon juice. Add cream and parsley; season to taste with salt and pepper.
5) Boil ravioli in salted water for 1-2 minutes (should float when ready). Remove from water with strainer. Add to sauce; toss to coat. Serve immediately.
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