BEEF RAVIOLIS IN A THREE ONION BROTH

Beef Raviolis in a Three Onion Broth image

Provided by Ming Tsai

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

2 cups leftover stew without the liquid
1 package of wonton skins
Eggwash (1 egg with 1/2 cup water)
White truffle oil
Chive batons for garnish
1 sliced yellow onion
4 sliced shallots
1 bunch sliced scallions
1/2 cup red wine
3 cups chicken stock
1/2 tablespoon minced fresh thyme
Canoga oil to cook
Salt and black pepper to taste

Steps:

In a food processor, pulse the stew into little pieces. Do not over pulse into a mousse. Lay out wonton skins and brush all sides with eggwash. Spoon small mound of stew in the middle of the wonton and place second skin on top. Press firmly together. In 2 quarts of salted, boiling water, blanch raviolis and plate into the broth. Garnish with truffle oil and chives.
THREE ONION BROTH: In a saucepan coated with oil: caramelize the onions, shallots and scallions. Season then Douglas with red wine. Reduce red wine fully then add chicken stock and thyme. Slowly reduce broth by 20 percent. Check for seasoning.