13077 Serves 8 (3 ravioli per serving) Wed Aug 06 08:22:03 -0700 2008 Tue Feb 03 09:28:58 -0800 2009 Licensed http://www.chow.com/recipes/13077 Tue, 03 Feb 2009 17:28:58 GMT The ground cover blanketing the hills of Corsica is known locally as the maquis (scrub). It has a spicy perfume that comes from such native herbs as Corsican mint, sweet marjoram, wormwood, various thymes and sages, myrtle, rosemary, and fennel. Cattle, pigs, sheep, and goats graze on this scrub, and it subtly flavors the meats. This recipe uses the classic Corsican preparation for roasting or grilling cabri (baby goat), a very popular meat. Once cooked, the meat is pulled from the bones and is used with the famous sheep's milk cheese of the island, known as brocciu, to fill pasta. The ravioli are topped with the red wine and meat sauce of the region known as la stufata.

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Combine the olive oil, vinegar, rosemary, parsley, garlic, and salt and pepper and mix well to form a basting marinade.

Make small slits over the surface of the leg of kid goat and insert slivers of garlic and sprigs of parsley into each slit. Roast slowly over an indirect fire, basting frequently, until the meat reaches an internal temperature of 155°F [68°C], about one hour.

Allow the meat to rest at least 20 minutes. Pull the meat from the bone and reserve the meat for the ravioli filling. (The kid goat can be roasted one day in advance. Consider roasting a whole kid goat and freezing the remainder for later use.)

Heat the olive oil over medium-high heat in a nonstick skillet and brown the pulled meat. Remove the meat with a slotted spoon and drain. Reserve.

Reduce the heat to medium, add the onions, and cook just until translucent. Add the garlic and cook for 30 seconds. Deglaze with the wine and stir in the tomato paste.

Return the meat to the pan and add the demi-glace and stock. Add the bay leaf and season with salt and pepper. Increase the heat to a boil, then reduce the heat to a low simmer. Cover and cook for 2 to 3 hours, adding water as needed, or until the meat is very tender and the onions have dissolved and thickened the sauce. Reserve warm for service. (The sauce can be made one day in advance and refrigerated or frozen for later use.)

Sift the flour and salt together on a clean surface or in a large bowl. Form it into a mound with a well in the center.

Break the eggs into the well and using your fingertips, draw the flour into the eggs until the eggs are incorporated and a dough is formed. Using the heels of your hands, knead the dough on a floured surface for 5 minutes, or until a smooth, elastic dough is formed. The dough can be made in a processor by first adding the flour to the bowl. With the processor running add the eggs, one at a time, and process until incorporated. Pulse to form a smooth dough. Remove to a floured surface and knead by hand 1 minute.

Divide the dough into 4 parts. Roll the pasta into thin sheets using a pasta rolling machine.

Chop the garlic slivers and parsley from the roasted meat and mix with the shredded meat, sage, and cheese. Season with salt and pepper.

Starting near the end of 1 sheet of pasta, place 1 teaspoon [5 mL] of filling 2 inches [5 cm] apart along its length. With a pastry brush dipped in water or beaten egg, lightly moisten the area around the mounds of filling. Take a second sheet of pasta and carefully place it over the top of the sheet with the filling. Press firmly around each mound to seal, being careful to remove any air pockets.

Using a pastry wheel, cut 2-inch [5-cm] square ravioli. Place the ravioli on a sheet pan that has been dusted with flour or cornmeal. Do not allow the ravioli to touch. Repeat with the remaining sheets of dough.

Bring 6 quarts [6 L] of lightly salted water to a slow boil and cook the ravioli in batches for 5 to 6 minutes, or until they rise to the surface and the edges are cooked. Remove the ravioli with a slotted spoon to a large bowl. Toss with some of the sauce to prevent sticking. (This also flavors the pasta.)

Serve each person 3 ravioli, topped with sauce and garnished liberally with the Parmesan and black pepper.

]]> http://www.chow.com Arthur L. Meyer 50 Main ¼ cup [60 mL] olive oil

]]> 2 tablespoons [30 mL] red wine vinegar

]]> 1 tablespoon [15 mL] rosemary leaves, minced

]]> 2 tablespoons [30 mL] parsley, chopped

]]> 1 tablespoon [15 mL] garlic, minced

]]> Salt and black pepper to taste

]]> 1½ pounds [675 g] leg of kid goat

]]> Slivered garlic as needed

]]> Small sprigs of parsley

]]> 2 tablespoons [30 mL] olive oil

]]> 8 ounces [225 g] roasted kid goat meat or leftover roasted beef, pork loin, or lamb, finely diced

]]> 2 sweet onions, very finely minced

]]> 4 garlic cloves, very finely minced

]]> 1 cup [240 mL] dry, fruity red wine

]]> 2 teaspoons [10 mL] tomato paste

]]> ½ cup [120 mL] demi-glace

]]> 1½ cups [360 mL] beef or chicken stock

]]> 1 bay leaf

]]> Salt and ground black pepper to taste

]]> 4 cups [960 mL] all-purpose flour

]]> ⅛ teaspoon [0.5 mL] salt

]]> 6 eggs

]]> Garlic slivers and parsley from the roasted kid goat

]]> 8 ounces [225 g] roasted kid goat, shredded

]]> 6 fresh sage leaves, minced

]]> 12 ounces [340 g] brocciu or dry ricotta cheese, diced

]]> Salt and ground black pepper to taste

]]> Grated Parmesan cheese, for service

]]> Ground black pepper, for service

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