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

An elegant, technical dual-filled handmade pasta featuring savory braised veal shank in one pocket and vibrant, creamy saffron-infused sheep's milk ricotta in the other, finished with a glossy bone marrow and Barolo reduction.

Ingredients

Cooking Instructions

1. 01

   For the Osso Buco: Season the veal shank generously with salt. In a heavy-bottomed Dutch oven, sear the veal in oil until deeply browned on all sides. Remove the veal, add the mirepoix, and sweat until translucent. Deglaze the pan with Barolo wine, scraping up the fond. Return the veal to the pot, add the veal stock and bouquet garni, cover, and braise in a 150°C (300°F) oven for 2.5 hours until fall-apart tender.

2. 02

   For the Pasta Dough: Heap the Tipo 00 flour on a marble work surface, make a wide well in the center, and add the egg yolks and whole egg. Incorporate slowly with a fork, then knead vigorously by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for at least 30 minutes.

3. 03

   For the Osso Buco Filling: Shred the cooked veal meat, discarding fat and bones (reserve marrow). Strain the braising liquid into a saucepan and reduce by two-thirds. Finely mince the shredded veal and mix with 3 tablespoons of the concentrated reduction. Season with salt, pepper, and a touch of lemon zest. Transfer to a piping bag and chill.

4. 04

   For the Saffron Ricotta Filling: Bloom the saffron threads in 1 tablespoon of warm water for 10 minutes. In a food processor, whip the drained sheep's milk ricotta, bloomed saffron liquid, grated Parmigiano-Reggiano, and a pinch of salt until perfectly smooth and vibrant yellow. Transfer to a second piping bag and chill.

5. 05

   To Assemble: Roll the pasta dough through a pasta machine to the thinnest setting (about 1mm). Lay out a long sheet. Pipe alternating, parallel mounds of the Osso Buco filling and the Saffron Ricotta filling (about 1 tsp each), keeping them side-by-side but separated by a small gap. Fold the dough over, press out all air pockets to seal the dual chambers, and cut with a fluted pastry wheel into double-pocket (doppio) ravioli.

6. 06

   For the Sauce: Melt the reserved bone marrow in a pan, whisk in the remaining reduced braising liquid, and emulsify over low heat by whisking in the cold, cubed butter one piece at a time until a glossy, rich pan sauce forms. Keep warm.

7. 07

   To Cook & Serve: Cook the ravioli in gently simmering salted water for 2 to 3 minutes until al dente. Carefully transfer the ravioli directly into the warm sauce and toss gently to coat. Plate three to four ravioli per person, spoon the glossy sauce over top, and garnish with micro-parsley, fresh lemon zest, and a light grating of fresh Parmigiano-Reggiano.