Ingredients
olive oil, for frying
salt and freshly ground black pepper
500g/18 oz forerib of beef, with 1 rib bone
fresh thyme
1 large red onion, thickly sliced into rings
olive oil
wild watercress, to garnish
For the ravioli
2 chorizo sausages, blanched, casings removed and diced
75g/2½oz sheeps' cheese or feta, crumbled
12 wonton wrappers
1 egg, beaten
Method
1. Preheat oven to 270C/520F/Gas 9.
2. Heat a little oil in a pan over a high heat. Season the beef and sprinkle over some thyme.
3. Fry the beef for 1-2 minutes, either side, or until nicely browned. Remove the beef from the pan and place on a baking tray.
4. Fry the onion slices in the pan and when browned, transfer to the baking tray. Roast the beef and onion rings for 8-10 minutes.
5. Meanwhile, prepare the ravioli. Combine the chorizo and cheese and roll into walnut size balls.
6. Take one wonton wrapper and brush with the beaten egg.
7. Place the chorizo mixture in the centre and cover with another wrapper. Carefully pinch the sides of the ravioli to seal. Use a circular cutter to trim the ravioli.
8. Remove the beef from the oven and leave to rest.
9. Bring a large pan of water to the boil. Drop in the ravioli and boil for 2-3 minutes.
10. Slice the beef thickly, cutting across the grain, parallel to the bone.
11. Arrange the onion rings, ravioli and beef in rows on a serving platter or board. Scatter over the wild watercress.
12. Drizzle with a little olive oil, season and serve.
