Short Rib Ravioli Recipes

SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE

Steps:

• For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
• Preheat the oven at 350 degrees F.
• Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
• Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
• For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
• Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
• In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
• For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
• Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
• Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
• The pasta can be used right away or will keep in the refrigerator for up to a week.
• Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
• Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
• As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
• For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
• Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
• Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
• For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
• For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.

BEEF SHORT RIB AND EGG YOLK RAVIOLO

Steps:

• Combine the Braised Short Ribs and spinach in a bowl and season with salt and pepper. Set aside.
• Bring a large pot of water to a boil and season with salt.
• Using a rolling pin and pasta machine, roll out the Fresh Pasta Dough into a long sheet about 1/16 inch thick. Use flour as necessary to keep the surfaces from sticking. With a knife, cut the long sheet into 2 equal sheets. Cut each sheet into 4 equal squares, about 4 inches per side (don't worry if they're slightly rectangular).
• Divide the meat mixture among 4 of the pasta squares; the filling should come 1/2 inch from the edges. On each raviolo, press a small hole into the center of the filling and top with an egg yolk. Brush the edges of the pasta with a small amount of water, and top each with another square of pasta. Carefully seal the edges, making sure no air pockets are present.
• Blanch the raviolo in the boiling water for 2 minutes, just to cook the pasta and warm the filling through. Transfer to a large saute pan and add the butter, a small amount of the pasta water, the Parmigiano-Reggiano and lemon zest and juice. Reduce the liquid until the pasta is glazed. Serve hot.
• In a mixer with a paddle attachment, combine the flour, egg yolks, milk, olive oil and salt and mix until the dough begins to clump.
• Empty the contents of the bowl onto a clean surface and knead until the pasta dough is a smooth yellow and has become elastic, about 2 minutes. If the dough is under-kneaded it will crack when you are rolling it out. Wrap in plastic wrap and let rest 10 minutes before rolling out.
• One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
• The next day, preheat the oven to 250 degrees F. Pat the short ribs dry with a paper towel.
• Heat a cast-iron Dutch oven over medium-high to high heat. Add enough canola oil to coat the bottom of the pot and sear the short ribs until they are brown and crusty. Remove the short ribs from the pot and let them rest.
• Drain the scorched oil from the pot and add a thin film of fresh canola oil. Add the carrots, celery, garlic, ginger and onions. Reduce the heat to medium and sweat the vegetables until they're translucent. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to saute until the tomatoes begin to soften and break down. Add the star anise and cinnamon. Add the red wine and let it reduce by half.
• Add the short ribs back to the pot and add enough cold water to just cover the ribs. Bring the liquid to a simmer; skim off the scum and then cover the pot. Transfer to the oven and let the short ribs braise until they're nearly falling apart, perhaps 3 hours.
• Remove the short ribs from the liquid and let them rest. Strain the braising liquid and then return it to the pot. Discard the solids, except the garlic. Reduce the braising liquid over medium-high heat until it starts to thicken.
• Remove the bones and excess fat from the ribs and pull the meat. Add enough of the liquid to the shredded meat to moisten the mixture. Add the braised garlic cloves, mashing them with a fork. Season with salt and pepper as needed. Yield: 6 to 8 servings

SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE

Steps:

• For the short ribs:.
• Marinate the short ribs with wine, shallot, garlic and herbs overnight.
• Preheat the oven at 350 degrees F.
• Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
• Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
• For the filling:.
• Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
• Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
• In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
• For the pasta dough:.
• Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
• Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
• Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
• The pasta can be used right away or will keep in the refrigerator for up to a week.
• Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
• Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
• As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
• For the ravioli:.
• Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
• Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
• Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
• For the sauce:.
• In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
• For serving:.
• Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
• Cook's Notes:.
• A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online.
• You can also stuff the ravioli with ground meat or ricotta cheese.

SHORT-RIB RAVIOLI

Steps:

• Heat oil in a large skillet over medium heat. Add onion; cook until soft and lightly browned, about 8 minutes. Add shredded meat to pan; toss to combine. Remove from heat; let cool to room temperature. Meat mixture should be moist, but drain excess liquid.
• Place a wonton wrapper on work surface. Top with about 1 teaspoon filling. Using a pastry brush, lightly brush the edges with water. Fold wrapper over, forming a triangle, to enclose filling.
• Transfer ravioli to parchment-lined baking sheet in a single layer. Freeze pasta on baking sheet until firm (ravioli will keep, frozen, for up to 2 weeks) so it is easier to handle.
• Bring a large pot of water to a boil; add salt. Reduce to simmer; cook pasta until al dente, about 2 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Set aside.
• In a large skillet, heat 2 tablespoons butter over medium-low heat; stir in horseradish. Add ravioli to large skillet; toss gently, adding some reserved cooking water to loosen, if necessary. Taste for horseradish flavor, adding more if desired. Transfer to a serving platter.
• Meanwhile, in a small 6- to 8-inch skillet, heat remaining 4 tablespoons butter over medium heat. Increase heat to high; cook until butter just turns brown, being careful it does not burn. Drizzle browned butter over ravioli; garnish with chives, fresh horseradish, and cheese. Serve immediately.