Short Rib Ravioli

For those special occasions, this short rib ravioli made with fresh pasta tossed in a delicious red wine sauce is the choice.

Course Pasta

Cuisine Italian

Prep Time 1 35

Cook Time 25

Total Time 2

Servings servings

Calories 835kcal

Author Ryan Beck

Ingredients

Fresh Pasta Dough

1 lb all-purpose flour
4 whole eggs + 1 egg yolk
¼ cup olive oil
1-2 tablespoon water
½ teaspoon kosher salt

Short Rib Filling

1 lb leftover short ribs, shredded
¾ cup whole milk ricotta cheese
½ cup freshly grated Parmesan cheese

Sauce

3 tablespoon unsalted butter, divided
2 shallots, chopped
4 garlic cloves, minced
2 tablespoon tomato paste
1 cup red wine
1 tablespoon balsamic vinegar
1 ½ cups beef broth
1 tablespoon fresh thyme, chopped
salt and pepper to taste

Instructions

Fresh Pasta Dough

Put the flour on a clean dry work surface. Make a hole in the center of the flour pile that is about 8 inches wide. The wall needs to be about 2 inches high. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water. Using a fork, beat the eggs together with the olive oil, water and salt.
Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over the board. When enough flour has been incorporated into the egg mixture where it won’t go everywhere, start to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands.
When the mixture has really come together, then you really start kneading. You will have to knead for 10-15 minutes, really putting your weight into it.When the dough is done, it will be smooth and velvety. Once a good consistency, wrap in saran wrap and let sit for 1 hour. Once the filling is ready, set up the pasta machine attachment on the stand mixer. Take a quarter of the dough and flatten it.
Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.
Now heavily flour your pasta mold, otherwise it will stick when done. Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tablespoon of the filling and place it in each well. Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. (Don't press too hard, other wise it could stick to mold) Turn mold over to release the ravioli. More than likely they won't be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared.

Short Rib Filling

In a large bowl, add the short ribs, ricotta and Parmesan, mixing to combine. Taste and adjust for seasoning and set aside.

Sauce

Bring large pot of salted water to boil for ravioli.
In a large saucepan, heat 2 tablespoon of the butter over medium heat until melted. Add the shallot, cooking for 2 minutes before adding the garlic and cooking another 30 seconds. Stir in the tomato paste and cook for 1 minute.
Pour in the red wine and balsamic vinegar and bring it to a gentle boil. Simmer for a few minutes, allowing the alcohol to evaporate and the wine to reduce slightly.
Add the broth and thyme to the saucepan and bring back to a simmer. Continue cooking for about 10-15 minutes or until the sauce reduces and thickens to your desired consistency. Stir occasionally. Add the remaining butter and season with salt and pepper to taste.
Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the sauce. Top with some additional cheese and herbs if desired.

Notes

Use freshly grated Parmesan for the filling. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.

Avoid overfilling the ravioli to ensure proper sealing.

Use a ravioli mold to get consistently sized ravioli.

Dust your ravioli with flour to prevent sticking. Lay them on a floured surface or parchment paper until you're ready to cook them.

You know the ravioli is done when it floats. Don't overcook it or the ravioli will fall apart and the filling will come out.

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