- 1 kg beef bones (see Note)
- 4 onions, thinly sliced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 250 g sebago potatoes, chopped
- 1 tbsp olive oil
- 1 spring onion, finely chopped
- 150 g (about ⅛ small) savoy cabbage, shredded
- 1 tbsp finely chopped dill, plus extra, to serve
- 2 tbsp sour cream, plus extra, to serve
- 30 g butter
- 1.5 kg beetroot, peeled, chopped
- 1 bay leaf
- 24 gow gee wrappers (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Place beef bones on an oven tray and roast, turning halfway, for 1 hour or until browned.
Place bones, half the onions, half the carrots and half the celery in a large saucepan. Add 2.5 litres water and bring to the boil. Reduce heat to low and simmer, uncovered, for 1½ hours or until liquid is reduced by three-quarters. Strain, discarding solids, and reserve stock.
Meanwhile, cook potatoes in a pan of boiling water for 10 minutes or until tender. Drain, then crush using a fork. Heat oil in a large frying pan over medium heat. Add spring onion and cabbage, and cook, stirring, for 5 minutes or until cabbage is just wilted. Add to crushed potatoes, along with dill and sour cream, then season with salt and pepper, mixing to combine. Cool completely.
Melt butter in a large saucepan over medium–high heat. Add remaining onions, carrots and celery, and cook, stirring, for 10 minutes or until onions are softened and vegetables are golden. Add beetroot, bay leaf and reserved stock, and bring to the boil. Reduce heat to low and simmer for 30 minutes or until beetroot has softened and liquid has reduced slightly. Strain liquid, discarding solids. Return beetroot broth to pan and simmer over low heat to keep warm.
Meanwhile, place a gow gee wrapper on a clean work surface. Place 1 tbsp potato mixture in centre of wrapper. Brush edge with water and top with another wrapper, pressing edges together to enclose filling and ensure no air is inside. Repeat with remaining wrappers and filling to make 12. Cook ravioli in a large saucepan of boiling salted water for 2 minutes or until they float to the surface. Drain.
Divide ravioli among bowls. Ladle overbroth and serve with extra sour cream and dill on the side.
• Beef bones are available from butchers.
• Gow gee wrappers are from the chilled section of supermarkets and Asian food shops.
Photography by Derek Swalwell.