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Ingredients

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Fresh Pasta Dough

  • Pasta Flour 2.0 kg
  • Eggs 18.0 whole
  • Olive oil 4.0 tbsp
  • Salt 2.0 tsp

Braised Short Rib Filling (Ravioli)

Onion Jam

Herb Parmesan Crisp

Hellmann’s & Jus Glaze

Assembly

  • Rocket, baby leaves 100.0 g
  • Buns, mini slider 120.0 whole

Braised Short Rib–Stuffed Ravioli Burger with Onion Jam, Herb Parmesan Crisp & Baby Rocket. A Borderless Cuisine canapé that fuses Italian pasta technique with the familiarity of a burger slider. The ravioli itself becomes the burger, filled with rich braised short rib and finished with classic burger accents reimagined for fine dining.

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Preparation

  1. Fresh Pasta Dough

    1. Mix flour and salt. Form a well and add eggs and oil.
    2. Bring together into a dough and knead 8 – 10 min until smooth and elastic.
    3. Wrap and rest for at least 45 min.
    4. Roll thin but resilient and cut 6 – 7 cm rounds. 
  2. Braised Short Rib Filling (Ravioli)

    1. Season ribs lightly with Knorr Aromat Original and Robertsons Black Pepper.
    2. Sear in oil until deeply caramelised. Remove from heat.
    3. Sweat vegetables in the same pot. Add Knorr Professional Tomato Pronto and cook briefly.
    4. Deglaze the pot with red wine and reduce by half.
    5. Add water, Knorr Professional Beef Stock Granules and rosemary. Return the ribs.
    6. Cover and braise at 160 °C for 3–3½ hours until tender.
    7. Cool in liquid. Shred meat finely.
    8. Heat the braising liquid, add the Knorr Professional Demi‑Glace powder and reduce.
    9. Fold glaze and Brown Onion Soup powder through meat until glossy and pipeable. 
    10. Ravioli assembly: Pipe 25–28 g short rib filling into each pasta round. Lightly egg‑wash edges, seal firmly, make sure to remove the air. Chill before cooking.
  3. Onion Jam

    1. Slowly caramelise onions until deep golden. Mix Knorr Professional Brown Onion Soup with water and stir into onions. Cook until thick and jammy, finish with balsamic.
  4. Herb Parmesan Crisp

    1. Mix Robertsons Mixed Herbs into parmesan. Sprinkle thinly onto silicone mats and bake at 180 °C for 6–8 min until golden. Cool fully and snap into small shards. 
  5. Hellmann’s & Jus Glaze

    1. Warm Knorr Professional Jus gently until reduced. Remove from heat and whisk in Hellmann’s Original Mayonnaise until smooth and glossy (approx. 90% jus : 10% mayonnaise).
  6. Assembly

    1. Cook ravioli in salted boiling water for 2½–3 min. Drain and lightly pan‑sear. Top each ravioli with a small spoon of onion jam, 1–2 baby rocket leaves, a herb Parmesan crisp, and a light brush of Hellmann’s jus glaze. Serve warm.
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