Ossobuco ravioli

Ossobuco ravioli

1. Make ossobuco, leaving aside a couple of shanks. When the meat has cooled, remove bones and herbs, and blend.


2. Make the pasta dough: mix 500g flour, 3 eggs + 2 egg yolks and a pinch of salt on a large work surface. Work the dough for at least 10 minutes, adding a little water if needed to bring it together, then let it rest in a damp cloth for at least an hour.


3. Roll out on the thinnest pasta machine setting, cut ravioli shapes, fill generously and either toss in foaming butter with rosemary, or freeze for another day.


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