Plate This: Coffee Braised Beef Ravioli with Horseradish Cream

Plate This is a Tablecrafter series on cooking seemingly complex restaurant food that regular folks can actually do at home with available tools.

Preparing restaurant quality meals can be an intimidating task for any home cook, but that doesn’t mean you should veer away from these kitchen projects. Deciding on your flavor pairings get you a step closer to the culmination of a great dish. In this recipe, we focus on a trio that both complements and contrasts each other.

Coffee, beef, and horseradish may not sound appealing but these three ingredients come together for a surprisingly well-rounded dish. Braising the beef with a coffee rub turns the beef fork-tender and brings out a meaty depth. While horseradish cream cuts through the slight gaminess of the beef without compromising flavor. Let our straight forward ravioli be your first step to making dishes at home that’ll make any restaurant jealous!

Coffee Rubbed Braised Beef Ravioli with Horseradish Cream

Yield: 4 servings
Time: 1 hour and 45 minutes (45 min prep / 1 hour cooking)

Ingredients:

Pasta Dough

• 2 cups all-purpose flour
• 2 eggs
• 4 egg yolks
• 1 tsp salt
• ½ tbsp olive oil
• 1½ tbsp water

Coffee Rubbed Beef

• ¼ cup ground coffee
• ¼ cup brown sugar
• 1 tbsp black pepper
• 400g beef brisket
• vegetable oil, to fry
• 1½ cup water

Ravioli Filling

• 2 eggs
• 1 bunch fresh parsley, chopped
• ½ cup romano cheese, grated

Horseradish Cream

• 2 tbsp horseradish purée
• ⅓ cup cream
• 1 tbsp butter
• salt and pepper, to taste

Garnishes

• parsley, chopped
• romano cheese, shaved

Procedure: Coffee Rubbed Braised Beef

1. Combine all the dry ingredients for the coffee rub and apply onto the brisket. Set aside and chill for 10–15 minutes.
2. Using a pressure cooker, pour in some oil for searing and heat. Once heated, sear all sides of the beef. Add in the water.
3. Cover and let the beef cook for 30–45 minutes.
4. Once cooked, set the liquid aside and reduce the braising liquid to a sauce. Chill the meat in the refrigerator until it’s cooled, about an hour.
5. When the beef brisket has cooled, shread with two forks and combine with parsley, egg, and cheese.

Procedure: Pasta Dough

1. In a food processor, combine the pasta dough ingredients and mix until coarse and grainy.
2. Move the dough onto a countertop and knead the dough for 5–7 minutes or until smooth.
3. Form an oval shape with the dough and wrap with platic film. Refrigerate for at least 30 minutes to rest.

Procedure: Ravioli Preparation

1. After resting the pasta dough, divide into four equal pieces. Work with one section at a time, set aside the remaining dough wrapped in plastic. Roll out the dough using a pasta roller until the sheet is 1/16th of an inch thick. On a pasta roller, this is the second to the last setting. Cut the sheet in half to create 2 pieces of dough, roughly 10 inches long and 3 inches wide.
2. Lay 4 heaping tablespoons of filling on one pasta sheet at least half an inch apart. Brush the sides and in between the filling with water. Place the other pasta sheet on top pressing down the sides to remove air bubbles and seal around the filling.
3. Using a ravioli cutter or kitchen knife, cut between the filling for even squares. Cover the prepared ravioli with towel to prevent drying. Repeat with remaining dough.

Procedure: Cooking Ravioli

1. Bring a large pot of salted water to a boil.
2. In a large saucepan, melt butter over low heat. When the butter begins to bubble, add hourseradish purée and cream. Season with salt and set aside.
3. Cook ravioli by submerging in boiling water and cook for 3 minutes, the ravioli should float to the top of the pot.
4. Transfer ravioli directly to pot with horseradish sauce. Heat over high heat, gently folding and tossing until a rich, emulsified sauce is formed about 1 minute.

Procedure: Assembling the Plate

At this point, you should have completed all the procedures for each of the components listed above before proceeding with the assembly: stuffed ravioli in horseradish cream and reduced braising liquid.

Completed Component Portions

• 12 pieces stuffed ravioli, in horseradish cream
• ¼ cup reduced braising liquid
• 2 tbsp parsley, chopped
• romano cheese, shaved

Assembling Everything Together

1. Transfer the reduced braising liquid into a squeeze bottle with a small opening. Repeatedly drip the sauce in a line on the side of the serving plate.
2. Lay three cooked ravioli beside the sauce, slightly overlapping each other. Drizzle with olive oil and garnish with parsley and shaved cheese.

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