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Baked Cannelloni Stuffed with Braised Short Ribs, Brussel Sprouts and Sunchokes



For the Duck Egg Pasta

1 egg
1 egg yolk
1 cup 00 flour
1 tsp olive oil

Short Ribs

see Short Ribs Recipe

Put the flour in a large bowl or on a flat surface. Make a mound and form a hole in the center of the flour. Add the ingredients to the center of the whole. Blend the egg yolk into the flour by moving in a circular path until the flour has incorporated all the egg and a dry pasty texture is achieved. Scrape all the mixture onto a dry board. Using a dough scraper slowly start to knead the pastry. Add more flour as needed. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Cut your ball in four equal portions and begin to roll the dough out through a pasta maker till the smallest setting is achieved. Cut the dough with a large 4" cookie round.

Cook the pasta for 3 minutes in salted boiling water then them onto a dry paper towel.

Note: If duck eggs are available use 1 duck egg for each 1 cup of flour. Duck eggs contain a larger and richer yolk making a more flavorful pasta.

For the Brussel Sprouts and Sunchokes

Parboil the vegetables for 5 minutes in salted water. Refresh under cold water. Before serving sauté quickly to heat up in 1 T olive oil.

For the Short Rib Ragout

Shred the short ribs and simmer with a little red wine sauce from cooking. Add a small amount of marscopone and grated parmesan cheese.

For the Cannelloni

Add the short rib ragout to the pasta dough and roll into cannelloni's. Brush the cannelloni's with softened marscopone cheese and and bake at 375F for 10 minutes.

Top with some parmesan cheese and put under broiler or use blow torch to brown. Add the brussel sprouts and sunchokes.

For a Sauce

We prepared a quick sauce using some of the short rib stock, tomato paste and creme fraiche.


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