Spicy beef ravioli with red wine and tomato sauce

Posted by petra08 on April 8, 2016 · 14 Comments 

Do you throw out your leftovers? I try not to, many times they end up in the fridge and then in the bin but somehow I feel better taking the extra step. Sure it lacks logic but how many of you do the same?

The other night I opened what looked like a decent bottle of red wine. One sip told me th
at there was nothing nice at all about this wine. It was actually pretty unpalatable and I threw out what was in the glass.  I didn’t have the heart to throw away the wine in the bottle and it was on my kitchen counter for a while. The old rule for wine is if you can’t drink it don’t cook with it. I am not sure I agree and I took it as a challenge to transform this quite terrible (but not off) red wine in to something really good.

 

I came to the conclusion that it had to be red meat with enough flavour to stand up to the wine. It was the first warm day of the year but it got chilly in the evening when I made the sauce and I opted for some chilli heat.

I had dumpling skins that needed to be used and decided to make ravioli, I recently got a fab pasta machine but as I had to do some work later I didn’t feel I had the time to make pasta as well.

 

Pulled chilli beef with red wine barbecue sauce ravioli

preparation time 30 minutes in total

cooking time 4 hours + 5 minutes 

oven 140 c or 285F

serves 2

Ingredients

• 3 beef ribs cut in half so 6 pieces
• 4 chipotle chiles
• 1 dried cayenne chilli
• 6 dl or 3 cups of beef stock
• 1 tbsp Shaoxing rice wine
• 1 head of ginger, cut in half
• sliced fresh ginger, about 10 slices
• 3 star anise

Chop the chipotle and cayenne chillies in half. Place all of the ingredients in an oven proof pan with a tight lid and leave for 4 hours. Take the meat out and test if the meat is soft and tender. If it still feels a bit tough put it back. Previously I have cooked the meat for 8 hours and the longer cooking time just makes it better, just remember to check every now and then so that the dish doesn’t become dry.

 

Remove the ribs from the liquid and let cool. Remove all the visible fat and shred the meat. Let the liquid cool down and skim the fat from the top. Cover the meat until you are ready to fill the ravioli.

 

Make the red wine barbecue sauce whilst the meat is cooling. Use the chipotle chillies that cooked with the meat.

I wasn’t sure how it would turn out but I knew I had to give it a go and I liked the result so much I want to share it.

 

Hot red wine barbecue sauce

preparation time 5 minutes 

cooking time 40-60 minutes 

serves 4

Ingredients

• 6 dl or 3 cups of red wine
• 1 tin of chopped tomatoes
• 1 tsp crushed chilli
• 1 tbsp Shaoxing rice wine
• 1 tbsp fish sauce
• the chipotle chillies that cooked with the ribs
• the cooking liquid, fat and any solids removed
• 1 dl raw cane sugar
• a little cubed, cold butter to finish

Mix everything except the butter and let it boil down to about one third. Taste to see if you need any salt and/or pepper. I didn’t add anything but it’s always best to taste, taste and taste. Once you are happy with the flavour place the solids and a bit of the liquid in the blender and mix until smooth.

Add the mixture to the rest of the sauce and mix some with the meat.

Finish the sauce by adding a few cubes of cold butter, it makes the flavour smooth and the sauce shiny.

 

Place some meat on a dumpling skin and add water to the edge, this is easiest to do with your finger.

 

 

Add another dumpling skin on top and you have ravioli. I made 4 ravioli per person.

Make sure there is no air in the ravioli and that the two dumpling skins are stuck together.

Place the ravioli in the boiling water and they are ready when they float up the surface.

 

To plate up place sauce in the bottom of a bowl, some meat and a ravioli on top. Sprinkle over chopped coriander and drizzle with toasted sesame seed oil.

 

 

The red wine sauce did taste like a barbecue sauce with smoky notes from the chipotle and the heat from the cayenne and crushed chilli. The chopped tomatoes added body to the sauce and I will make it again for summer barbecues. The red wine did transform and added a depth to the flavour of the sauce.

The dish was made even better by opening a good bottle of red to go with the dish!

It doesn’t look very spectacular but it tasted so good I can’t resists sharing it with my friends at the brilliant Angie’s Fiesta Friday! This week co hosted by the talented Juhls, The Not So Creative Cook. Come and join us and have a lovely weekend!

 

 

 

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Beef, Chilli, Garlic, Ginger, Herbs, Main course, Meat, Recipe, Red, Tomatoes, Wine · Tagged with barbecue sauce, beef shortribs, dumpling skins, pulled beef, ravioli, red wine barbecue sauce