This is a deliciously rich and elegant dish. The richness of the bone marrow paired with the crisp refreshing snap of a lemon cream sauce.
Ingredients
- 10 lbs bone marrow, preferable canoe cut
- 1/4 - 3/4 cup bread crumbs, just enough to bind marrow
- Salt & Pepper to taste
- 1/4 cup parmesan
Pasta Dough
- 2 cups flour
- 1 tsp olive oil
- 1 egg reserved
- 3 eggs
- 1/2 tsp salt
Sauce
- 2 tsp olive oil
- 1 garlic clove, minced
- 1.5 tbsp white wine
- 1 tbsp parsley, chopped
- Salt & Pepper to taste
- 1 shallot, minced
- 1 tbsp caper
- 1.5 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
Preheat the oven to 475F. Place Bone marrow on roasting pan with marrow side up. Lightly season with Salt and Pepper then roast for 20-30 minutes or until the marrow and bones are well browned. Remove from the oven and allow to cool slightly. Use a spoon to scrape out the marrow into a mixing bowl and add bread crumbs, parmesan and roasted garlic and mix well. Refrigerate For the pasta, make a mound on your cutting board or in a bowl with the flour and salt. Form a “well” in the center of the mound and add your eggs and oil. Using a fork whisk the eggs and oil in the well while slowly incorporating the flour.
Once the dough becomes sticky, knead with your hands, adding a little flour if necessary, until a smooth, shiny and slightly elastic dough forms. Allow dough to rest covered with a damp dish cloth for about 15 minutes before rolling out Once the dough has rested, roll out into 2 uniform pieces with an1/8” thickness. Use a tablespoon as your measure for the ravioli filling, make sure to leave about ½” of space on all sides until your first sheet of pasta is covered. Whisk the remaining egg with a little water and use as a “glue” to bind your bottom layer of pasta to the top layer. Take the second layer of pasta and seal marrow in (make sure to get rid of all air bubbles as this will cause raviolis to pop when cooking.
Start the sauce by heating olive oil. Sautee shallots for 1-2 minutes until translucent and fragrant. Add in garlic and sauté briefly. Add capers and deglaze pan with white wine and lemon juice. Add in cream and parsley then season to taste with salt and pepper. Boil the ravioli in salted water for approximately 1-2 minutes (they should float when ready). Remove from water with strainer and add to sauce. Toss to coat in sauce and serve immediately.
