Recipe - Bœuf Bourguignon Ravioli with Whole Grain Mustard Beurre Blanc.

Ingredients

Dough:

5 ⅓ cups yellow semolina flour (800 g)
1 ⅓ cups water (320 g)
2 ⅔ tsp salt (8 g)

Filling:

4 ¾ cups ground beef or hand chopped steak (sub for same amount cauliflower florets for veggie) (1080 g)
½ cup garlic, minced (120 g)
1 ½ cups onion, finely chopped (320 g)
1 cup shallot, finely chopped (240 g)
1 ⅕ cups Maille Gherkins, finely chopped (280 g)
2 tsp fresh thyme leaves (8 g)
2 tsp nutmeg, ground (8 g)
1 tsp coriander, ground (4 g)
1 tsp black pepper, ground (4 g)
1 ⅕ tsp cinnamon, ground (5 g)
⅔ cups brown sugar (160 g)
2 ½ tbsp salt (32 g)
4 beef bouillon cubes
1 ¼ cups red wine (300 g)
3 cups butter, cubed/cold (660 g)

Beurre Blanc Sauce:

1 cup dry white wine (250 g)
1 cup white wine vinegar (250 g)
4 ¾ tbsp Maille Gherkins brine (60 g)
4 ¾ tbsp Maille Old Style Mustard (60 g)
5 ½ tbsp shallots, fine chop (70 g)
1 ½ tbsp garlic, fine chop (20 g)
7 tbsp 35% cream (105 ml)
¾ tsp salt (3 g)
⅕ tsp white pepper, ground (1 g)
1 cup butter, cubed/ cold (200 g)

Instructions

Dough: Mix water with flour and salt. Knead vigorously until a smooth ball is formed. Saran wrap and let rest until filling is made. Filling: Mix all ingredients together except wine and butter. Pan fry everything on medium-high heat until beef is cooked and onions are softened. Deglaze pan with red wine and remove from heat. Add cubed butter and stir until butter has melted and incorporated into the liquid to make a sauce. Reserve in the fridge until the dough is rolled out. Rolling dough: Split dough into quarters. Using pasta maker roll dough to level 5 (KitchenAid). Dust sheet with flour and roll second sheet. Place piles of beef (approx. the diameter of a quarter) of filling onto one sheet of dough roughly 3” apart. Spray or paint water around the filling to help close the top sheet. Place the top sheet of dough on top of the piles and using the pinky side of your hands gently shape the dough around the filling carefully pushing out the air pockets but be sure to not tear the pasta! Cut the pasta using a 2.5” glass or cookie mold. Press the freshly cut edges tight together, dust each piece with flour and reserve for final steps. Allow the dough to rest for at least 30 minutes to bind together prior to cooking. Sauce: Add shallots and garlic to an oiled pan. Soften on medium heat, stirring often. Meanwhile, fill a pot with water and a few punches of salt and bring to a gentle boil. This will be for cooking the pasta. Add seasonings, wine, vinegar and brine to onions in the frying pan. Bring mix to simmer, add butter and remove from heat. Continuously stir butter into the mix until it’s completely melted and emulsified. Add cream and bring back to simmer on medium heat. Reduce for 1 minute and set aside. Now that the pasta water has come to temperature, add pasta and gently create a whirlpool so the pasta doesn’t stick together. Allow to cook for 3-4 minutes and once done, remove from water using a slotted spoon and add to beurre blanc sauce. Coat pasta and serve! Garnish suggestions: ● Sliced, roasted asparagus ● Diced chives ● Arugula in olive oil and salt