Beef Cheek Ravioli with Crushed Squab Liver

Babbo’s luxurious ravioli stuffed with wine-braised beef cheeks, finished with brown butter and aged balsamic.

Ingredients

• 2 pounds beef cheeks, trimmed

Kosher salt and freshly ground black pepper

• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 cups dry red wine
• 2 cups beef stock
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 1 recipe fresh pasta dough, rolled thin
• 1 large egg, beaten (for sealing)
• 6 tablespoons unsalted butter
• 2 tablespoons aged balsamic vinegar

Directions

1. Season the beef cheeks and brown in olive oil in a Dutch oven. Add the onion, carrot, and celery and cook until soft, then add the wine and reduce by half.
2. Add the stock, cover, and braise until the cheeks are spoon-tender, about 2 1/2 hours.
3. Shred the meat finely, moisten with a little braising liquid, fold in the Parmigiano, and season to make the filling. Chill.
4. Lay out the pasta sheets, place teaspoons of filling 2 inches apart, brush around them with egg, top with a second sheet, press out air, and cut into ravioli.
5. Cook the ravioli in gently boiling salted water until they float and the edges are tender, about 3 minutes.
6. Melt the butter in a saute pan until lightly browned, add the drained ravioli, and toss gently. Plate, drizzle with balsamic, and finish with Parmigiano.

Notes

Adapted from Mario Batali’s famed Babbo beef cheek ravioli.