Leg Meat Ravioli with Bell Pepper Cream and Fennel

For the dough, knead all ingredients well until a smooth dough is formed. Cover and let rest in the refrigerator for one hour.

Season the leg meat with salt and pepper. Peel carrots, celeriac and onions and cut into rough cubes. Heat oil in a roasting pan and fry the leg meat pieces in it until hot.

Add root vegetables and fry. Add bay leaves, thyme, tomato paste and peppercorns and fry briefly. Deglaze with red wine and add water.

Braise in the preheated oven at 170 °C for 3 ½ to 4 hours until tender, adding water regularly so that the pieces of meat are always at least half covered in the liquid. Turn frequently!

Then strain the stock through a sieve and reduce by half. When the leg meat is overcooled, remove the bones and shred the meat pieces into their fibers (Pulled Beef). Mix with a little sauce. Season to taste with salt, pepper and tarragon.

For the bell pepper cream, wash, halve, clean and cut the peppers and chili into strips. Peel and finely chop the garlic. Sauté peppers, chili, garlic with a little olive oil in a pan for 2-3 minutes. Deglaze with balsamic vinegar and some vegetable stock. Season with salt, pepper and smoked paprika powder and simmer covered for 20 minutes until soft. Add some lemon juice and puree finely for a few minutes.

Wash the fennel and cut with the stalk into slices about 1 cm thick.

Preparation Tip:

The ravioli also goes well with a fresh salad.

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