I'd like some advice or feedback whatever you guys have got.
Inspiration comes from the Oxtail Capalletti @ Sanafir.
It's like a fat ravioli, with a truffle cream sauce.
I'm currently in the process of testing the filling.
Browned some ox-tail
Then I caramelized half an onion (i had lying around), like 15 shallots and a pack of crimini mushrooms. They caramelized a lot more than in the photo.
My plan is to braise the oxtail until super tender, take the solids and smoosh it up with a spatula. That would be my filling.
Right now, I'm testing two different braising liquids.
#1 Better than Boullion (beef stock)
#2 A cheapy but drinkable Jackson Triggs Chardonay with about 2 teaspoons of vanilla extract.
For this batch, I'll probably take both brasied batches and combine them. Next time, I'll just take whatever method worked out better.
As for the pasta, I've never actually made fresh pasta in my life. I'm not retarded in the kitchen, but I'm not pro either. Do you think this is something I should be trying to make from scratch? If not, would you have a fresh ravioli sheet alternative? Right now, my fallback is a package of jumbo shell pasta.
Now as for the cream sauce. All I know is that I don't want it soupy, but I don't want it to be a crazy gravy either. You know the saying "coat the back of the spoon"? That's kind of what I'm aiming for.
Right now, I'm thinking of testing 2 sauce methods as well.
1. Bechamel which I've never really done, but I can make roux and make a decent holladaise, so I should be able to manage.
2. Cream reduction (suggested by my friend who works in the industry). He said bechamel is kinda old school, suggested I try out something newer. Apparently it's just taking cream and reducing it until the desired consistency?
Anyways guys, I know a couple of you are actual pros. Advice would be much appreciated!
Thanks!