Recipe contributed by Chef Francesco Torre, Canneti Roadhouse Italiana
Ingredients
- 1 pound semolina flour
- 1 pound “00” flour pasta flour
- 8 whole fresh eggs
- 1 tablespoon salt
- ¼ cup olive oil
- ⅓ cup extra virgin olive oil
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1 quart goose bones
- 1 cup white wine
- ½ cup parsley stems
- 1 gallon water
- ¼ cup olive oil
- ¼ cup chopped carrot
- ¼ cup chopped celery
- ¼ cup chopped onion
- ½ tablespoon minced garlic
- ¼ cup chopped parsley
- 1 tablespoon thyme leaves
- 1 goose (approximately 4-pounds), boned out (but skin on) and sectioned in cubes
- ½ cup white wine
- ¼ cup grated Parmesan
- 1 whole egg
- 1 teaspoon freshly ground black pepper
- ½ tablespoon salt
- 1 whole egg
- Splash of water
- 10 ounces unsalted butter
- Fresh whole sage leaves
- Parmesan, to serve
- Salt and freshly ground pepper, to taste
Preparation
PASTA DOUGH
Combine the flours and pour onto a work surface like a board or marble counter, then form a well in the center of the flour and place all the remaining ingredients into the center. See photo. Gradually work by hand to incorporate all the ingredients into the flour to create a homogeneous ball of pasta dough. Cover and allow to rest for 10 minutes.
GOOSE SAUCE
In a medium saucepan, add the oil, carrot, celery and onion and cook over medium heat until soft. Add the tomato paste and cook for 3 minutes. Add the goose bones and stir. Increase the heat and add the white wine to deglaze the pan. Continue to cook until the liquid has been reduced by half. Add the water and parsley and cook for 1 hour. Strain out the solids and discard. Pour the liquid back in the saucepan and cook (uncovered) over medium heat until reduced by half.
GOOSE STUFFING
In a large saucepan, place the olive oil and all the vegetables, thyme and parsley and cook over low heat. When the vegetables start sweating, add the goose pieces and cook for 5 minutes on medium heat or until the skin turns golden-brown. You may need to cook the goose in batches to not overcrowd your pan.
Pour in the white wine and cook until it has evaporated. Add 2 quarts of the reserved goose sauce and cook at low heat until the goose is tender. Place the goose and vegetables in a food processor and mince, then add the Parmesan, egg, pepper and salt, to taste. Cover and refrigerate until you are ready to stuff the ravioli.
RAVIOLI
Gather the chilled ball of pasta dough and pass through a pasta machine according to your machine’s directions, until you have reached the machine’s level of 2¾. Cut the pasta sheets into 4- by 4-inch squares. Place a spoonful of the goose mixture in the center of each pasta square and fold one corner over to shape into triangles.
Crack the egg into a small dish and add a splash of water and stir. Using a pastry brush or your clean finger, spread a tiny bit of the egg wash along the edges of the pasta triangles to help them stick together. Shape the triangles into “priest hats.” Bring a large pot of salted water to a gentle boil. Carefully drop in each ravioli and cook for 5 minutes, then drain.
In a saucepan, heat the butter and whole sage leaves over low heat until the sage becomes fragrant. Saute the drained ravioli in the sage butter until warmed through.
TO SERVE
Ladle ½ cup of the goose sauce into 8 individual pasta serving bowls, then place ravioli on top. Garnish with grated Parmesan and season with additional salt and pepper, to taste.
