CookEat Recipe
Consommé with Spinach and Ham Ravioli
Beef consommé with fresh spinach, ham and Parmesan ravioli.
Method
Steps
Step 1
Cut the two pounds raw beef shin into pieces. Slice the carrot, turnip and onion, and chop the parsley branch, garlic clove, celery branch, one chervil branch and leek branch. Put these in a large clean saucepan with the one tablespoon salt, ten black peppercorns, one clove, five allspice berries, one bay-leaf sprig and one saltspoon thyme. Add enough cold water to nearly cover the solids, cover and refrigerate at 40°F or colder for one hour.
Step 2
Put the pan on the heat and stir gently while cooking for five minutes. Add the separate two and a half quarts boiling water, stir and bring back to a boil. Cover and gently simmer for one and a half hours.
Step 3
Strain all the actual consommé through clean food-safe cheesecloth into a clean saucepan, removing the meat and aromatics, and keep hot for immediate use.
Step 4
Measure the one pint fresh spinach, remove the stalks, wash thoroughly and plunge into the separate one quart water boiling with the separate half teaspoon salt. Boil for eight minutes, drain thoroughly and finely chop. Mix in the one ounce very finely chopped lean ready-to-eat cooked ham, two saltspoons salt for the filling, two saltspoons white pepper, one saltspoon grated nutmeg and one tablespoon grated Parmesan for one minute. Keep refrigerated at 40°F or colder until shaping.
Step 5
Sift the quarter pound flour onto a clean work surface and make a well. Add the two commercially pasteurized egg-yolk equivalents, three tablespoons cold water and remaining one saltspoon salt for the dough. Knead thoroughly for ten minutes, then rest for five minutes. Do not taste the dough raw.
Step 6
Roll the dough as thin as possible on a lightly floured surface. Stamp rounds with a silver-dollar-sized round cutter. Put one teaspoon spinach filling in the middle of a round, lightly wet its edge with cold water, cover with a second round and press the edges together to seal. Repeat with the remaining dough and filling; keep covered and chilled if waiting.
Step 7
Bring the remaining two quarts water to a boil with the remaining one teaspoon salt. Carefully add the ravioli and boil for about twenty minutes, until the pasta is fully cooked and every filling centre reaches 165°F. Lift with a skimmer and drain thoroughly. Put all the actual hot strained consommé into a hot tureen, add the complete freshly cooked ravioli batch and serve promptly.
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