Veal Cheek Ravioli Treat

Carlton Hotel St. Moritz's tasty ravioli.

Veal Cheek, Burrata and Shrimp Ravioli (serves 4)

Ingredients Instructions
  • Regrinded semolina: 250g
  • Egg yolk: 165g
  • Carrots: 100g
  • Celery: 100g
  • Onion: 100g
  • Red wine: 1 litre
  • Veal cheek: 300g
  • Burrata: 250g
  • Salt and pepper
  • Shrimps: 16
  • Lemon zest
  • Olive oil
  • Herbs
  • Wash the vegetables and cut them into pieces.
  • Marinate the veal cheeks with red wine and add the vegetables. Marinate them overnight.
  • Fry the cheeks together with the vegetables. Add the rest of the marinade and braise it for at least 8 hours on low heat.
  • After braising, chop everything into small pieces. Add salt, pepper and parmesan cheese.
  • Mix egg yolk and semolina for the dough and knead it by hand until the dough is smooth.
  • Allow it to relax in the refrigerator for at least 3 hours.
  • After chilling, plop the tough onto a clean surface dusted with semolina flour. Roll out the dough to a 1mm thick patch.
  • Fill the dough with the veal cheek mass and form it to little ravioli. Cook the ravioli in boiling salted water for 5 minutes.
  • Cut the burrata into pieces and add salt and pepper.
  • Cut the shrimps into little pieces. Add some olive oil, pepper and lemon zest.
  • Place the burrata on a plate in a line. Put the ravioli and the shrimps on top. Sprinkle the ravioli with the rest of the cheek sauce.
  • Decorate the dish with different herbs.

Recipe © Carlton Hotel St. Moritz |