Chianti Braised Beef Ravioli with Rosemary Cream and Crispy Shallots
Name "rosemary" is derived from Latin words "ros" and "marinus", which mean "dew of the sea". It refers to the coastal region that is occupied by this plant. Rosemary is a perennial plant and can survive over two years in the wild.
20 Chianti Braised Beef Ravioli
1 shallot, thinly sliced
1 Tbsp olive oil
2 cloves of garlic, minced
2 tablespoons unsalted butter
2 sprigs fresh rosemary, plus additional for garnish
2 cups white wine
3 cups heavy cream
Salt and ground black pepper, to taste
Pinch ground or grated nutmeg
Pinch cayenne pepper
Heat olive oil in small saucepan. Add in shallot slices and cook until golden brown. Set aside on paper towel. Melt the butter in a saucepan over medium-low heat. Add the garlic and the rosemary and cook, stirring frequently, for 5 minutes. Add the wine and increase the heat so the wine comes to a boil. Cook until the wine is reduced to about 1/2 cup.Reduce the heat to medium and add the cream. Simmer the sauce until it reduces and thickens slightly, 15-20 minutes. Keep over low heat and season to taste with salt and pepper, nutmeg, and cayenne. Blanch, drain, and stir in ravioli. Plate immediately. Top with shallots and garnish with rosemary.
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