Oxtail Raviolo

Smoked Sunflower, Spiced Heirloom Carrot, Pickled Mushroom, Petite Herbs

Allison Trent of Ysabel | West Hollywood, CA
Yield:

This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Alison Trent was inspired by Red Blend, Luigi Bosca, de Sangre, Lujan de Cuyo, Mendoza, Argentina, 2014 as a pairing.

"I was inspired by the complex flavor profile of the Luigi Bosca de Sangre 2014, with its bold, dark fruit forward notes that hold up to the rich quality of the braised oxtail. The toasted spices and pickled mushrooms play to the wines aromatic & leathery tones. This big red balances the earthy flavors of garlic as well as the herbaceous greens, making this dish an elegant interpretation of the Argentinian classic, steak with chimichurri sauce." — Chef Alison Trent

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Adapted by StarChefs | April 2018

INGREDIENTS

Oxtail Ragu:
Yield: 2 kilograms
1 yellow onion, medium dice
1 leek, white only, medium dice
1 jumbo carrot, peeled and medium dice
5 cloves garlic, thinly sliced
1 bunch picked thyme
1 bunch picked oregano
250 grams red Bordeaux blend wine
250 grams port wine
800 grams oxtail meat, braised and picked
500 grams canned San Marzano tomatoes
1000 grams strained cooking liquid from oxtail (or beef stock)

Pasta Dough:
Yield: 1 kilograms
500 grams '00' flour
14 egg yolks
1 tablespoon olive oil
2 tablespoons whole milk

Spiced Carrot Purée:
Yellow heirloom carrots, peeled and thinly sliced
Pinch of sugar
Pinch of salt
1 teaspoon coriander, ground and toasted
½ teaspoon cumin, ground and toasted
1 teaspoon turmeric, ground and toasted
½ teaspoon smoked paprika, ground and toasted
2 tablespoons roasted garlic paste

To Assemble and Serve:
Smoked sunflower seeds
Pickled shimeji mushrooms
Micro herbs
Edible blossoms

METHOD

For the Oxtail Ragu:
In a large pot add onions, leeks, carrots, garlic, thyme and oregano; cook onions are tender. Deglaze with the red wine and port and reduce until au sec. Add the oxtail, tomatoes, and oxtail liquid; simmer slowly, reducing by half. Season with salt and pepper to taste. Chill and reserve for later use.

For the Pasta Dough:
Onto a clean surface, place the flour and make a well in the center.  Add the eggs, oil, and milk to the middle; mixing the wet ingredients slowly. Incorporate the flour into the eggs and once the dough forms and kneed for 15 minutes or until dough is silky and elastic.

For the Ravioli:
Place the cold oxtail ragu into a piping bag and cut half an inch from the tip.  Roll sheets of pasta to 1½ setting on the machine. Using a cookie cutter, cut large circles into the dough. Pipe a ring of filling onto the round and place a circle of dough on top. Take a smaller cookie cutter to seal the middle and cut the centre out of ravioli (essentially making it look like a doughnut.) Place onto a sheet pan lined with parchment and dusted with semolina flour.  Refrigerate the ravioli uncovered for up to two days.

For the Spiced Carrot Purée:
Into a pot add the carrots, sugar, salt, and cover with water; cook until tender.  Into a Vitamix blender add the carrots, coriander, cumin, turmeric, smoked paprika, and garlic paste; purée. Add a tablespoon of cold butter and season.

To Assemble and Serve:
Bring a pot of salted water to a boil.  Gently blanch the Ravioli in  for 4 minutes. Once cooked, place the pasta on a bed of the Spiced Carrot Purée. Sprinkle the Ravioli with smoked sunflower seeds, and from the centre of the pasta, build what looks like a herb garden using a variety of picked herbs and edible blossoms. Incorporate some pickled shimeji mushrooms into the petite garden, adding to the whimsical aesthetic.

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