The Smoked Goose Ravioli at Tan Dinh: After a visit to Hanoi, Vietnam,
for the 1902 WorldΓÇÖs Fair, the mononymous food critic Curnonsky, known
as FranceΓÇÖs Prince of Gastronomy, wrote that if Asian cuisine were
paired with French wine, it would be the best combination in the world,
a declaration that the Vietnamese chef Robert Vifian, now in his 70s,
has taken as creed.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smaoked Goose Ravioli In Brown Butter Sauce
Categories: Pasta, Poultry, Mushrooms, Vegetables, Nuts
Yield: 8 Servings

MMMMM-----------------------RAVIOLI DOUGH----------------------------
2 lg Eggs
1/2 c Water
1/4 c Olive oil
1/2 ts Salt
3 c A-P flour; more for dusting

MMMMM--------------------------FILLING-------------------------------
1 Smoked goose breast
Drizzle of olive oil
4 tb Butter
2 cl Garlic; minced
3/4 c Portabello mushrooms; finely
- diced
1/4 c Onion; minced
1 ts Thyme; dried
1/4 c Parmesan; fresh grated
1 tb Asiago; fresh grated
1 ts Salt
1 ts Rosemary; dried
1 ts Sage; dried
Fresh cracked pepper

MMMMM---------------------------SAUCE--------------------------------
8 tb Salted butter
1 cl Garlic; minced
1/4 c Fresh sage leaves; coarse
- chopped
1/4 c Hazelnuts; coarse chopped
pn Fresh cracked pepper

FOR THE DOUGH: Crack eggs into a large bowl and whisk with a fork.
Then add water, olive oil, and salt and give it another whisk. Add
flour to egg mixture, 1 cup at a time, blending with a fork until
mixed.

Knead until the dough is firm but not sticky.Divide dough into 8 even
sections. Dust a clean surface with flour and roll each dough section
until it is about 4" to 6" in length x 4" wide. Using a pasta sheeter,
carefully feed each strip of dough through. You should end up with (8)
12" x 6" (aaprox) sheets of dough at the perfect thickness for
ravioli.

FOR THE RAVIOLI FILLING AND ASSEMBLY: Slice goose breast into
manageable strips. Keep cold, or even partially frozen, until you're
ready to grind the goose.

Using a meat grinder, feed strips of the goose meat through the
grinder, catching it with a bowl placed underneath. Set aside.

Add a drizzle of olive oil and 4 tbsp. butter to a pan and heat over
medium heat. Add the garlic, onion, and mushrooms and cook until
fragrant and tender, about 3 minutes. Season with thyme.

To the ground goose, add the mushroom mixture, Parmesan, asiago, salt,
rosemary, sage, and fresh cracked pepper. Using a fork, mix together
until combined.

Carefully place one sheet of ravioli dough over ravioli mold.

Press dough into the mold using the indented tray.

Scoop approximately 1/2 tbsp. of goose filling into each pouch. Do not
overfill. Carefully place a second sheet of ravioli dough on top.
Using your fingers, gently press down on edges.

Seal the ravioli by running a rolling pin over the top of the dough
covered mold.

Edges of the mold should be visible through the dough. Remove excess
dough from around the outer edges of the mold. Remove the ravioli by
flipping over the mold and tapping on the counter.

Repeat these steps until you have all of your ravioli. Let ravioli
dry for at least one hour, flipping them over half way through.

To a pot of boiling water, add the ravioli and cook for 7-8 minutes.
Remove the ravioli from water and toss in the brown butter sauce.

FOR THE SAUCE: Melt butter in a medium pan over medium-low heat. Once
the butter begins to bubble, add in the minced garlic and cook for
about a minute.

Add chopped sage and hazelnuts, if using, and cook for 1-2 minutes.
Season with fresh cracked pepper.

Toss ravioli in the sauce and serve immediately. Garnish with sprig of
rosemary if desired.

By: Craig Claiborne

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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