RAVIOLI OF BULL’S TAILS AND SEASONAL MUSHROOMS – Wonderful Beef

RAVIOLI OF BULL’S TAILS AND SEASONAL MUSHROOMS

Ingredients (4 people):
– 4 slices of fresh pasta for ravioli
– 200 gr of boneless bull’s tail meat
– 50 gr of carrot
– 50 gr onion
– 50 gr of leek
– 50 gr of celery
– 100 gr of seasonal mushrooms
– 100 ml of white wine
– 200 ml of meat broth
– 50 gr of caulifl ower cream
– Bay leaves
– Salt
– Pepper
– Extra virgin olive oil

Elaboration
Clean the bull’s tail and fry it lightly. Reserve it for later. Chop fi nely all the vegetables and add them to a pot with a few drops of extra virgin olive oil. When the vegetables are brown, add the bull’s tail pieces and the white wine. Reduce the alcohol to half its volume and then add the meat broth until the pieces are covered and add the bay leaves. Sauté and cook slowly for two hours until the meat can be separated easily from the bone. Then, remove the tail pieces, debone them and fi nely chop them, adding mushrooms chopped in small pieces to the meat mixture with a little broth and boil them brief y Reserve this mixture Cook the ravioli pasta and fi ll it with the above mentioned mixture, forming the ravioli.

Termination
Make a sauce with the juice resulting from the cooking. Then, arrange the hot ravioli in a soup bowl, add a generous amount of sauce, caulifl ower cream and fi nely chopped mushrooms

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