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

Braised meat ravioli

Enjoy these braised meat ravioli topped with a smoked tea, mushroom, rocket and cheddar sauce. A comforting local recipe!

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

Preparation

  1. In a bowl, mix the flour, eggs and olive oil until the dough forms a ball. Knead the dough for 10 mins, cover with plastic wrap and leave to rest in the fridge for an hour.
  2. In a large saucepan, gently sweat the onion for 5 mins, add the garlic and meat and continue cooking to warm the meat. Stir with a wooden spoon until the meat is well shredded. Season and set aside.
  3. Using a rolling pin, roll out the pastry 2 times per thickness number until you reach the desired thickness.
  4. Place the pastry on a floured work surface and cut out using a cookie cutter. Add a spoonful of filling, brush the edges of the pastry with beaten egg, place a second layer of pastry and close, taking care to seal the ravioli. Place on a floured baking tray and cover with a cloth.
  5. Repeat the operation and place the ravioli in the fridge.
  6. Cook the ravioli in a pan of simmering salted water for 3-4 mins.
  7. Drain and set aside for a few minutes before adding them to the mushrooms.
  8. In a small saucepan, bring the veal glaze to the boil, remove from the heat, add the tea and leave to infuse for 5 mins. Strain through a sieve, add the pepper and keep warm.
  9. In a hot, oiled frying pan, sauté the mushrooms over a high heat until nicely coloured. Season and add the ravioli. Continue cooking for a further 4-5 mins to reheat the ravioli.
Preparation
1 hour 30 minutes
Cooking
5 minutes
Servings
4 servings
Category
Main dishes
Recipe by
Les Marchés publics de Montréal avec La Tablée des Chefs