Daniel Corey, Luce, InterContinental San Francisco - July/August 2014
For 12 servings (requires advance preparation)
- 2 cups (250g) 00 flour
- 8 lg. egg yolks, lightly beaten
Place flour in large bowl; make well in center; add eggs to well; gradually swirl with fingers in a circular motion, pulling flour into center a little at a time; work until dough comes together and becomes difficult to work; turn out onto lightly floured work surface; knead until elastic and shiny (about 10 minutes); form into a ball; envelop tightly in plastic; press into 1" thick disk; reserve in refrigerator 30 minutes.
- 1 cup (125g) all-purpose flour, plus more for dusting
- 1 lb. (454g) veal sweetbreads, cleaned and diced
- canola oil (for frying)
- 1 lb. (454g) sheep’s milk ricotta, hung in cheesecloth overnight to drain
- 1 bunch chives, chopped
- 1 lg. egg, lightly beaten
- 2 cups (470ml) chicken stock, reduced to 1 cup (235ml)
- 2 Tbsps. (30g) truffle butter
- black truffle
- greens (for garnish)
Lightly dust baking sheet with flour; reserve.
Season sweetbreads; place 1 cup flour in shallow bowl; toss sweetbreads in flour to coat evenly; add oil to come 1/2" up side of sauté pan; heat oil; working in batches, add sweetbreads in single layer, without crowding pan; cook, turning occasionally, until brown and crisp; remove from pan with slotted spoon; place on paper towels to drain; cool; repeat with remaining sweetbreads; reserve several pieces for garnish (keep warm).
Roughly chop sweetbreads; place in large bowl; fold in ricotta; fold in chives; season; cover; reserve in refrigerator.
Cut reserved pasta dough disk into 4 pieces; flatten with palm of your hand; working one at a time, roll out dough through pasta machine, following manufacturer’s instructions to #6 setting, dusting with flour as needed to keep from sticking.
Cut each strip of dough into 10 to 12 squares; place a spoonful of sweetbread mixture about 1/2" from bottom edge of each; brush edges with egg; fold dough over filling; press out air from dough; press edges to seal; using ring mold of desired size, cut out ravioli; place on prepared baking sheet; reserve.
To serve, bring large pot of salted water to a boil; add ravioli; cook until al dente (3 to 4 minutes); drain; place ravioli in a sauté pan; add stock; bring to simmer; add truffle butter, gently swirl pan to emulsify; place 3 ravioli on each plate; spoon sauce over and around; top with shaved truffle; garnish with sweetbread chunks and greens.
What to drink: Ken Wright Cellars Pinot Noir Dundee Hills Nysa Vineyards 2011