Sunday, September 7, 2008

Short Rib Ravioli

We have been working on our ravioli dough recipe for a while and really trying to get it down to a science. Now, ravioli dough has been around for a long time and many many people make great ravioli. This shouldn't seem like something hard to make. But when we looked at compressing the dough for tenderness we ran into a slew of visual problems. After lots of experimentation we have finally put our compressed pasta dough to bed and we can move on. Here we took shots of our local grass fed short rib raviolis from start to finished plate. The finished dish:
Local Grass Fed Beef Short Rib Ravioli with Shitake Ragout, Edamame, and Red Wine Syrup.

A lot of goat cheese and marscapone went into the mix

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