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1
To make the dough, put the semolina flour and salt in the bowl of a mixer fitted with the paddle attachment, and mix to combine.
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2
With the mixer on medium-low speed, slowly add 3/4 cup warm water and mix until the dough is smooth.
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3
Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
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4
To make the filling, preheat the oven to 350F.
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5
Season the veal shanks with salt and pepper.
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6
Dredge the shanks in flour, shaking off any excess.
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7
Heat the olive oil in a deep ovenproof pot over medium heat, add the shanks, and cook until golden brown on each side, about 5 minutes per side.
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8
Remove to a plate.
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9
Add the onion, carrot, and celery to the pot and season with salt and pepper.
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10
Saute until soft and translucent, about 8 minutes.
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11
Add the tomato paste and white wine and mix well, scraping up the browned bits in the pot.
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12
Return the shanks and any juices that have collected on the plate to the pot, and add enough beef stock to almost cover the shanks.
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13
Cover, transfer to the oven, and braise until the meat begins to fall off the bone, about 2 hours.
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14
(Check the meat after an hour and add more liquid if necessary to keep the meat almost covered.)
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15
Remove from the oven and let the shanks cool in the cooking liquid.
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16
Remove the shanks from the pot (reserve the braising liquid) and pull the meat from the bone.
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17
Coarsely chop the meat and transfer it to a bowl.
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18
Add 1/3 cup of the braising liquid and its vegetables to moisten the meat.
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19
Mix in the Parmesan.
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20
Divide the dough into 4 pieces.
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21
Keep the pieces covered until you are ready to work with them, so they dont dry out.
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22
Roll the pieces through a pasta machine, dusting with flour as necessary, until the sheets are 1/16 inch thick.
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23
Lay out the pasta sheets, dust off any excess flour, and cut them into 4-inch squares.
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24
Place a heaping tablespoon of cooled filling onto each square, gently brush the edges with the egg wash, and top with another square.
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25
Press lightly to seal, removing any air.
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26
Bring a large pot of salted water to a boil.
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27
Meanwhile, skim any fat from the reserved braising liquid and transfer it to a large saute pan.
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28
Bring to a simmer over medium heat and cook until reduced to a sauce consistency, about 8 minutes.
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29
Reduce the heat to low and whisk in the butter; season with salt and pepper.
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30
Gently add the ravioli to the boiling water and cook for 4 to 5 minutes.
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31
Use a slotted spoon to transfer the ravioli to a serving dish.
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32
Top with the sauce, and garnish with chopped parsley.
