Open-faced Ravioli with Braised Short Ribs, Butternut Purée, California Raisin Marmalade & Pine Nut Crisp

AuthorCalifornia Raisins
Rating

Andy Tan | Vice President, Singapore Junior Chefs Club
The California Raisin is a very versatile ingredient that can be used in both savoury and sweet dishes. In this recipe, I’ve incorporated the natural sweetness of the California Raisins to balance the richness of the ribs, while also adding extra nutritional value to the dish.

Open-faced Ravioli with Braised Short Ribs, Butternut Purée, California Raisin Marmalade & Pine Nut Crisp
Yields4 Servings
RAVIOLI SKIN
 175 g plain flour
 105 g semolina flour
 12 g salt
 125 g egg yolk
 12 ml olive oil
 12 ml water
 25 ml white wine
BUTTERNUT PURÉE
 250 g butternut squash, peeled and deseeded
 10 ml extra virgin olive oil
 3 springs thyme
 20 g unsalted butter salt and pepper, to taste
BRAISED SHORT RIBS
 1000 g beef short ribs, trimmed
 3 g salt
 1 g ground black pepper
 15 ml olive oil
 30 g carrots
 15 g celery
 15 g onion
 1 pc bay leaf
 2 springs thyme
 15 g tomato paste
 30 ml red wine
 240 ml beef stock
 240 ml Espagnole sauce
PINE NUT CRISP
 100 ml water
 100 ml oil
 50 g tempura flour pine nuts, chopped
CALIFORNIA RAISIN MARMALADE
 50 g California Natural & Golden Raisins
 5 g butter
 50 g sugar
 150 g white onions, sliced
 30 ml white wine vinegar salt and pepper, to taste
RAVIOLI SKIN
1

Transfer flours and salt to a mixer with a K-beater attached. Gradually add egg yolk until fully incorporated.

2

Gradually add olive oil, water and white wine, mixing until they are well combined. Roll, portion and cut to size.

BUTTERNUT PURÉE
3

Toss butternut squash with olive oil and thyme, and roast for 25 minutes at 160°C until soft. Blend butternut squash into a purée, then add butter and season with salt and pepper.

BRAISED SHORT RIBS
4

Preheat oven to 170°C. Season short ribs with salt and black pepper.

5

Heat oil in a shallow pan until it starts to shimmer. Sear ribs on all sides to a deep brown, then remove and place into another pan.

6

Add mirepoix to the first pan and cook, stirring frequently to brown the onions.

7

Add tomato paste and cook until it turns a deep brown and gives off a sweet aroma.

8

Deglaze the pan with red wine. Return the ribs and jus into the pan and add enough stock and Espagnole sauce to cover them and return it to the oven and cook for 2 hours.

9

Once the short ribs are tender, remove the short ribs from the pan and strain the sauce.

10

To finish the sauce, reduce the liquid until it develops a good flavour and consistency. Skim to degrease.

PINE NUT CRISP
11

Mix all ingredients (except the chopped pine nuts) together.

12

Spread a thin layer of the wet mixture onto a non-stick pan and pan-fry until golden brown, sprinkling chopped pine nuts onto the crisp while frying.

CALIFORNIA RAISIN MARMALADE
13

Melt butter in non-stick skillet over medium heat. Add sugar and cook until sugar dissolves.

14

Add onions, cover and cook for 30 minutes until onions are very tender. Add vinegar and California Raisins to onion mixture and season to taste.

To Assemble
15

Spread the butternut purée on a serving plate. Place ravioli skin onto the plate, then top with the portioned beef short rib and another ravioli skin. Spoon some California Raisin marmalade over. Finish with some beef sauce and garnish with a pine nut crisp.

CategoryCooking Method,

Ingredients

RAVIOLI SKIN
 175 g plain flour
 105 g semolina flour
 12 g salt
 125 g egg yolk