Here we combine two of my favorite things, the cap of rib eye and ravioli. The sauce for the ravioli and the bok choy is another staple in our pantry.
Roasted Rib Eye Cap with Baby Bok Choy and Shrimp Ravioli
Egg Yolk Pasta Dough
3 cups of AP flour
16 egg yolks
1 tablespoon of olive oil
2 tablespoons of milk
Combine all ingredients in a food processor and pulse to blend. Once the mixture comes together into a rough dough, turn it out onto a lightly floured surface. Knead the dough, adding additional flour as needed, until it becomes smooth and silky to the touch. Cover with plastic wrap and set aside for at least 30 minutes to rest.
Shrimp and Mascarpone Mousse
1 pound U-10 shrimp, cleaned and de-veined
2 ounces chilled mascarpone cheese
2 tablespoons dry Oloroso sherry
1/4 cup cleaned basil leaves
Coarsely chop 5 shrimp and combine with mascarpone, pinch of salt, sherry and a few drops of Tabasco in a food processor. Scrape the mixture out of the processor into a mixing bowl. Slice the remaining shrimp into 1/2-inch pieces. Finely slice the basil. Fold the shrimp and basil into the mousse. Cover and keep chilled until needed.
Divide the shrimp mixture into eighths and form each portion into a ball. Roll out half of the pasta dough in 2 4x18-inch rectangular sheets, use just enough four to keep the dough from sticking. The dough will become transparent but still hold together. Try not to tear the pasta dough as you roll it out. Space four shrimp balls evenly across one pasta sheet. Cover with the other sheet of pasta. Press the dough around the shrimp balls, removing any air pockets between the filling and the dough. Cut out the raviolis, set them on a lightly floured sheet tray and place them in the freezer. Repeat the procedure with the remaining dough and shrimp balls.
One cap from a three-bone rib eye, rolled and tied
2 pounds baby bok choy, cleaned and split in half lengthwise
1 tablespoon fermented black bean paste
2 tablespoons of ketchup
1 teaspoon of yuzu juice
2 tablespoons of dry vermouth
Rendered beef fat
Pure olive oil
Season the rib eye cap with salt, cover and set aside at room temperature. Blanch the bok choy in a large pot of boiling, salted water until just tender. Allow the vegetable to drain on a plate lined with a clean dishcloth or paper towels. Refill the pot with fresh water and salt and place over high heat to cook the raviolis. While the water is coming to a boil, take a heavy-bottomed sauté pan and place it over medium high heat. Add enough beef fat to coat the bottom of the pan, adding additional olive oil if necessary. Depending on the size of your pan the cap can be roasted as one large piece or two smaller pieces. Once the fat is hot and moving rapidly across the bottom of the pan add your meat. Sear each side of the meat to a dark crust and remove the meat to a warm plate. Cover and place in a warm spot to rest.
While the meat is resting, combine the black bean paste, ketchup, yuzu juice and vermouth in a large, shallow pan. Bring the sauce to a boil and remove a couple of tablespoons to a large bowl. Add the bok choy to the remaining sauce in the pan. Simmer until the vegetables are hot. Cook the raviolis in the boiling salted water for five to seven minutes until the filling feels firm but tender and the pasta is cooked. Transfer the cooked pasta to the bowl with the sauce and toss to coat.
Cut the rib eye cap into four pieces, arrange on plates with the bok choy and shrimp raviolis, and serve.