Headless Horseman Halloween Special

Recipes:

Basic Pasta Dough
Beef Cheek Bone Marrow Ravioli Filling
Tongue & Cheek Ragu
Crispy Kale

Yields: 8 portions
Prep Time:  2 Hours
Cook Time: 4 hours + 10 minutes.

Basic Pasta Dough

Technique:

• Mix the flours together in a bowl, tip it out onto your work surface and create a well in the middle.
• Pour the eggs into the middle of the well and start whisking them with a fork to break them up and incorporate them into the flour.  Keep doing this until the eggs have a scrambled egg texture and won’t escape or run out.
• With a dough scraper begin to cut the mixture together as if you were incorporating butter into flour to make pastry.
• Knead the mixture until it comes together into a workable ball, it may be sticky, resist the urge to add more flour.
• Wrap in plastic wrap and let rest for 10 minutes.
• After the dough has rested for 10 minutes, remove the plastic wrap and knead for another 8 minutes until you have a smooth dough.
• Wrap again and let rest for a minimum of 45 minutes to an hour.
• Pasta dough can be left out at room temperature for up to two hours or placed in the fridge for up to 24 hours before rolling out.
• Set aside until you are ready to stuff the ravioli.

Technique:

• Preheat a still oven to 150 C degrees.
• Roll the beef cheeks in the flour and pat off any excess.
• In a casserole dish over medium heat add the vegetable oil and brown the beef cheeks until caramelized.
• Remove the meat from the casserole and set aside.
• Add the onions, carrots, celery and garlic to the casserole pan and cook until translucent.
• Add the tomato paste and the red wine, with the beef stock and bring up to a simmer.
• Add the browned beef cheeks, cover the casserole and place in the oven for four hours or until tender.
• Season with salt & pepper and let cool completely.
• Once cooled, shred the meat with a fork and mix it back into the cooking liquid to keep moist.
• Fold in the bone marrow and set aside until ready to fill the ravioli dough.

Technique:

• Preheat the oven to 150 C degrees.
• Combine the beef cheek and tongue in a mixing bowl and dust with flour.  Pat off any excess flour.
• In a casserole dish, heat the olive oil over medium-high and brown the meat.
• Once caramelized remove from the heat and reserve.
• Add the onions, celery and carrots and sauté until translucent.
• Add the garlic and continue to cook.
• Add the guanciale and continue to cook until caramelized.
• Add the tomato paste, and slightly cook for three minutes.
• Add the tomatoes, herbs and red wine, reduce by 25%
• Add the browned meat and the beef stock, bring up to a simmer.
• Add the herbs, salt and pepper, reduce heat and cover.
•  Place in the oven covered for two hours or until the tongue and cheek is tender.
• Place back on the stove and cook down until sauce desired consistency is achieved.

Technique:

• Heat the fryer with fry oil to 170 C degrees.
• Cut the kale into strips, wash in cool water, pat dry and set aside.
• Divide the kale into 3 portions and place one portion in the fryer and fry until it appears crispy.
• Remove from the fryer with a mesh strainer, and transfer to a paper towel-lined sheet pan.
• Sprinkle lightly with salt while hot.
• Repeat this step two more times.

Technique:

• In a sauté pan, warm the butter, and add the sage leaves, and red pepper flakes, and season to taste with salt & freshly ground black pepper.
• Add the boiled ravioli and toss with freshly grated parmesan cheese.
• Reserve until ready to plate.

Technique:

• Bring a large pot of water with salt up to a boil.  Reduce heat and hold.
• Follow the instructions on your pasta machine rolling the dough to a thin sheet.
• Cut the pasta dough into the desired shape and lightly brush with lightly beaten eggs.
• Add the filling and fold over the dough to form the desired shape.
• Pinch the dough tight ensuring no air is trapped inside.
• Lightly dust the paper-lined sheet tray with semolina flour and place the pinched ravioli on top neatly in even rows to make it easier to count.
• Repeat this step until all the filling and dough have been used.
• Bring the pot of boiling water back up to a boil in batches drop the raviolis inside to “pre-cook.”
• Once the raviolis float to the top of the water remove them with a strainer and immediately dunk into the ice water to stop the cooking.
• Repeat this process until all of the ravioli have been pre-cooked.
• Strain out the ice water and transfer to a clean bowl and lightly toss with olive oil.
• Place in the fridge until ready to use.

Ingredients/ Recipes Needed:

• Ravioli’s premade/par cooked.
• Tongue and Cheek Ragu, heated up in one of the sauté pans
• Butter, with sage, salt and pepper, reserved in the other sauté pan.
• Crispy Kale
• Parmesan Cheese: block.

Technique:

• Place the ravioli in the boiling water to make them hot and final cooking.  They will be ready when they float to the top of the water.
• Meanwhile, bring the tongue and cheek ragu up to a boil.  Adjust seasoning to taste.
• Warm the butter and add the sage, red pepper flakes and season to taste.
• With a strainer add the raviolis to the sage butter and toss gently.
• With the micro plane grate the parmesan cheese over the ravioli and gently toss incorporating the cheese evenly.
• Place the tongue and cheek ragu into the center of a serving dish
• Add the ravioli on top.
• Garnish with the crispy kale and sliced parmesan cheese using a vegetable peeler.