Menu

Ravioli Beef Stewed In Wine
Ravioli Beef Stewed In Wine

...

Ingredients

−
+

Bột Mì Ý

  • Flour 1000.0 g
  • Chicken egg yolks 550.0 g
  • Chicken egg whites 5.0 g
  • Olive Oil 30.0 g
  • Salt 3.0 g

Dough Mì Đen

  • Flour 110.0 g
  • Chicken egg yolks 60.0 g
  • Chicken egg whites 5.0 g
  • Olive Oil 4.0 g
  • Salt 0.2 g
  • Bamboo charcoal powder 3.0 g

Bò Nấu Vang

  • Beef rib fillets – for braising 1000.0 g
  • Ginger 30.0 g
  • Onion 100.0 g
  • Fresh Gac fruit pulp 150.0 g
  • Red Wine 100.0 g
  • Black Cardamom 2.0 g
  • Star anise 3.0 g
  • Unsalted butter 60.0 g
  • Knorr Chicken Broth Base 500g 20.0 g
  • Salt 7.0 g
  • Rock sugar 20.0 g
  • Filtered water 2000.0 ml

Nhân Bánh Rariolo

  • Ground beef 500.0 g
  • Unsalted butter 80.0 g
  • Premix Sauce Beef 150.0 g
  • Pine nut 20.0 g
  • Pumpkin seeds 30.0 g

Bò Nấu Vang Ravioli

  • Carrot
  • Potatoes
  • Coriander and chili oil
  • Decorative Flowers
  • Decorative leaves

...

Preparation

  1. Bột Mì Ý

    • Combine ingredients, rest the dough for 2 hours, then laminate (fold and roll) for even texture.

  2. Dough Mì Đen

    • Combine ingredients, rest the dough for 2 hours, then laminate (fold and roll) for even texture.

  3. Dough Mì Ý

    • Alternate the two layers, then sheet thin.

  4. Bò Nấu Vang

    • Sauté shallots, garlic, herbs, and gac fruit until fragrant; deglaze with wine. Add beef, toss well, then pour in 1.5L of water and simmer for 75 mins until tender.
    • At the 60-minute mark, remove the tender beef and strain the broth.
    • Measure 700g of the broth, blend in 2.5g of xanthan gum to dissolve, and chill for storage.

  5. Nhân Bánh Rariolo

    • Mix all ingredients and keep chilled.
    • Wrap 30g of filling into the dough wrapper and refrigerate.
    • Boil the noodles until cooked.

  6. Bò Nấu Vang Ravioli

    • Plate, garnish, and serve.