Doppio Ravioli of Braised...Doppio Ravioli of Braised Osso Buco and Saffron Ricotta

An elegant, dual-pocket hand-rolled pasta featuring rich, slow-braised veal shank in one compartment and a fragrant, whipped saffron-infused sheep's milk ricotta in the other, finished with a glossy bone marrow emulsion.

Ingredients

Cooking Instructions

1. 01

   For the Osso Buco: Season the veal shank generously with sea salt. In a heavy-bottomed Dutch oven, sear the veal in olive oil until a deep golden crust forms. Remove the meat, add the mirepoix, and sweat until translucent. Deglaze with white wine, reducing by half.

2. 02

   Return the veal to the pot, add the veal stock and herb bundle. Cover and braise in a 150°C (300°F) oven for 2.5 hours until completely tender. Shred the meat finely, discarding bones (reserve marrow for sauce). Reduce the remaining braising liquid by 75% to a glaze, and fold 3 tablespoons of it into the shredded veal. Chill.

3. 03

   For the Pasta: Mound the Tipo 00 flour on a marble work surface, make a well in the center, and add the egg yolks and whole egg. Slowly incorporate the flour into the eggs, knead for 10 minutes until smooth and elastic, wrap in cling film, and rest for 1 hour.

4. 04

   For the Saffron Ricotta: Bloom the saffron threads in 1 tablespoon of warm water for 10 minutes. Whip the drained sheep's milk ricotta with the bloomed saffron, grated Parmigiano-Reggiano, lemon zest, and a pinch of white pepper until silky. Transfer to a piping bag.

5. 05

   Assembly: Roll the pasta dough through a pasta machine to paper-thin sheets (setting 8 or 9). Cut sheets into matching pairs. On one sheet, pipe small rounds of the saffron ricotta. Directly adjacent to each ricotta round, place an equal-sized ball of the chilled osso buco filling, leaving a 1cm gap between them.

6. 06

   Drape the second pasta sheet over the fillings. Press firmly between the two fillings to create a central seal, then seal the outer edges, expelling all air. Cut with a fluted pastry wheel to create double-pocket (doppio) ravioli.

7. 07

   For the Sauce: Warm the remaining concentrated veal braising glaze in a wide pan. Whisk in the cold cubed butter and the rendered bone marrow over low heat to create a glossy, emulsified sauce. Season with a touch of lemon juice.

8. 08

   To Serve: Cook the ravioli in gently simmering salted water for 2.5 minutes. Transfer directly into the emulsified marrow sauce, tossing gently to coat. Plate immediately, spooning extra sauce over the pasta, and garnish with micro-herbs or grated truffle if desired.