Ravioli with Green Sauce

Ingredients

• 1 Carrot
• 2 onions
• 5 garlic cloves
• 1 tomato
• 1 sprig thyme
• 150 ml olive oil
• 1.5 kg calf tail (sliced)
• Salt
• white pepper (ground)
• 2 Bay leaves
• 4 juniper berries
• 1 tbsp Tomato Paste
• 500 ml Marsala wine
• 400 g flour
• 4 eggs
• Salt
• 1 bunch parsley
• 0.5 bunch Basil
• 1 tbsp capers
• 1 pickled anchovy fillet
• 1 tbsp roasted pine nuts
• 3 egg yolks
• 1 tbsp White Wine Vinegar
• 1 tbsp breadcrumbs
• 50 g freshly grated Parmesan

Instructions

1. 1.

   For the filling, peel and finely chop the carrot, onions, and 3 garlic cloves. Wash, pit, and dice the tomato. Rinse the thyme and shake dry.

2. 2.

   Heat 4 tbsp olive oil and brown the calf tail slices in it, seasoning with salt and pepper. Add the carrots, onions, tomatoes, remaining garlic, thyme, bay leaves, juniper berries, and tomato paste; sauté briefly. Pour in Marsala wine and simmer gently for about 1½ hours, adding water if needed.

3. 3.

   For the dough, mix flour with eggs, olive oil, and a pinch of salt into an elastic dough and let rest covered for about 30 minutes.

4. 4.

   Wash and dry parsley and basil leaves, pluck them from stems. Peel remaining garlic and blend it with herbs, capers, anchovy fillet, pine nuts, 2 egg yolks, vinegar, and the leftover oil in a blender; season with salt and pepper.

5. 5.

   Remove thyme, spices, and meat from the sauce. Separate the calf tail, finely chop it, and return to the sauce. Reduce until thick and let cool. Mix breadcrumbs and Parmesan into the mixture.

6. 6.

   Roll out dough on a floured surface, divide, and place small mounds of filling on one half. Brush remaining dough with beaten egg yolk, lay the second half over it, and seal around the filling by pressing firmly. Cut ravioli into squares or use a cutter.

7. 7.

   Bring salted water to boil and cook ravioli for about 4 minutes. Drain and serve with the green sauce.