Beef Short Rib Agnolotti With Bone Marrow Herb Butter

Name: Beef Short Rib Agnolotti With Bone Marrow Herb Butter
Ingredients: 8

Recipe Preparation

Cube butter and let come to room temperature.
Preheat the convection oven to 375°F (190°C).
Place bones on a half pan.
Place bones in oven and cook 10-15 minutes, or until the marrow has a nice caramel crust on top.
Let bone marrow cool to room temperature.
Bring 4-5 quarts of salted water to a boil, 3 tsp.
Place butter into a stand mixer and add bone marrow, scraping the marrow out with a spoon.
Add remaining salt, pepper, and herbs and begin mixing on medium speed until butter is soft and incorporated.
For extra flavor slowly drizzle the excess fat in the pan while butter and marrow are mixing.
Place a china cap into a pot of boiling water and cook Agnolotti for about 4 minutes or until tender.
While the Agnolotti is cooking heat a saute pan over medium heat and add olive oil and 2 T marrow butter and melt.
Add the Agnolotti to the pan with some of the pasta water to keep the butter from separating and creating a sauce.
Plate and garnish with Italian parsley sprig.