Veal Cheeks with Parsnip Puree and Ravioli

Veal cheek:

1. 2 Roughly chop the sprigs of rosemary. Roughly dice the onions. Clean and peel the carrots and celery, clean and wash the celery, cut everything into small cubes. Roughly chop the garlic with the peel. Parry veal cheeks or cut off thick layers of fat. Season the cheeks all over with pepper. Heat 3 tablespoons of oil in a roasting pan. Fry the veal cheeks brown on all sides. Remove the cheeks from the pan, add the remaining oil to the pan and roast the prepared vegetables for 15 minutes over a medium heat while stirring. Stir in tomato paste and rosemary, deglaze with 250 ml red wine and let simmer for 4-5 minutes. Let stewed vegetables cool in the roasting pan for 15 minutes.
2. Place 4 veal cheeks and 1/4 of the stewed vegetables in 1 vacuum bag each. Remove the air with the vacuum sealer and seal it in (proceed manually so that the liquid is not drawn out). Heat plenty of water in a large saucepan with the Sous-vide device to 65 degrees.
3. Place the calf cheek pouch in the hot water bath and cook for 15 hours (preferably overnight). Fill the remaining stewed vegetables in the roaster with the rest of the red and port wine. Reduce to half. Top up the bay leaf and the remaining rosemary sprig with the stock and 400 ml of water. Reduce to approx. 400 ml for 1 hour over mild to medium heat.
4. Strain the sauce through a fine sieve into a larger saucepan. Bind lightly with the starch dissolved in a little cold water. Let the sauce cool down. Take the veal cheeks out of the water bath, open the bag and place the cheeks with the stock and stewed vegetables in the saucepan. Bring the cheeks and sauce to the boil. Season everything with salt and pepper.

Parsnip puree:

1. Peel the parsnips, cut in half, remove the hard inner part, otherwise the puree will be less pliable. Roughly chop the parsnips and cook in a little boiling salted water for approx. 20 minutes until soft. Then drain and finely crush with a potato masher or puree in a blender, adding walnut oil and a generous pinch of freshly grated nutmeg. Season with salt and pepper and serve.

Maultaschen:

1. Soak the rolls in water. Wash the spinach, clean, blanch for approx. 2 minutes, drain, squeeze out, chop finely. Wash parsley, shake dry, chop finely. Peel onion and garlic, chop finely and sauté in 1 tablespoon butter until translucent. Fold in the spinach and parsley, season with salt and pepper and let cool down a little.
2. Press the sausage meat out of the skin, knead with the minced meat, spinach mixture, squeezed bun, remaining eggs (2) and breadcrumbs. Season the mixture well with marjoram, grated nutmeg, salt and pepper. Roll out two thin sheets of pasta from the pasta dough. Place half of the filling in the middle of each sheet of pastry, brush the edges with whisked egg yolk and fold over the filling twice from the long sides.
3. Firmly press in the dough strands at intervals of approx. 4 cm, then cut through (results in 12 dumplings each), let stand in simmering meat broth for approx. 10 minutes. Drained in the remaining butter (4 tbsp), fry on both sides for 2-3 minutes until golden, serve sprinkled with a little meat stock and chives.