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Les Marchés Publics de Montréal

Braised Meat Ravioli with Smoked Tea Sauce, Mushrooms, Arugula and Cheddar

All recipes |  Main dishes

Braised Meat Ravioli with Smoked Tea Sauce, Mushrooms, Arugula and Cheddar, Plats principaux
  • Total time : 1h30 min.
  • Serves 4.
  • Our recipe for the month of November: a heartwarming recipe for the upcoming winter!

    Ingredients

    Ravioli

    • 400 g flour
    • 4 eggs
    • 15 ml olive oil
    • 2 eggs, beaten

    Stuffing

    • 300 g braised meat (leftover from a blade roast, roast chicken or any other braised meat)
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 2 sprigs of thyme, chopped
    • 60 ml meat drippings

    Sauce

    • 300 mL glace de veau or reduced meat drippings
    • 15 mL smoked tea
    • Long pepper, ground

    Preparation

    1. Mix the flour, eggs and olive oil until you can form a ball of dough. Knead the dough for 10 minutes, cover with plastic wrap and let rest in the fridge for one hour.
    2. Gently sweat the onion in a large pan for 5 minutes, add the garlic and thyme, then the meat to warm it up. Pour in the meat drippings. Stir with a wooden spoon to shred the meat. Season and set aside.
    3. Roll the dough through a pasta maker, twice at each setting, starting at the widest and reducing the settings until you get it as thin as you want. Put the dough on a floured surface, and cut with a pastry cutter. Add a spoonful of stuffing, brush the edge of the dough with the beaten egg, place the second piece over it and completely seal the two pieces together to form a raviolo. Place the raviolo on a floured baking sheet and cover with a towel. Put in the fridge. Repeat the operation until the ravioli are all made. Heat a pot of salted water to a boil, lower to simmer and cook the ravioli for 3 to 4 minutes. Drain and set aside.
    4. Bring the glace de veau to a boil in a small pot, take it off the stove, add the tea and let infuse for 5 minutes. Strain through a fine sieve, add the pepper and set aside in a warm place.
    5. Sauté the mushrooms in a hot oiled pan at high heat to brown them well. Season and add the ravioli. Continue cooking for 4 to 5 minutes to reheat the ravioli.
    6. Place ravioli on each plate, pour a few spoonfuls of sauce over them, then top with cheddar shavings, arugula and sprinkle with chopped thyme.

    Serve with :
    500 mL wild mushroom mixture
    500 baby arugula
    150 g rustic cheddar, shaved

    A recipe from MPM, developed in collaboration with Tablée des Chefs.


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