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short rib ravioli

Short Rib Ravioli

These short rib ravioli take some work to make, but that effort is worth it for a pasta that is filled with richly flavored slow-cooked umami goodness.
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Prep Time 1 hour
Cook Time 4 hours
Cuisine Italian
Servings 4 people

Equipment

  • pasta rolling machine
  • ravioli maker or punch

Ingredients
  

For the pasta dough

  • 8 oz semolina flour
  • 8 oz double zero flour
  • 1 egg yolk
  • water

For the short rib filling

  • 2 lb short ribs
  • 1 large yellow onion, quartered
  • 6 cloves garlic, crushed or roughly chopped
  • 1 cup red wine
  • 1 cup beef broth
  • olive oil
  • salt and pepper
  • a large handful of fresh herbs (thyme, rosemary or parsley)

For the sauce

  • 2 shallots, minced
  • 1/2 to 1 cup short rib cooking liquid
  • 4-6 cloves garlic, minced
  • 2 tbsp butter
  • olive oil
  • salt and pepper
  • fresh herbs (parsley, basil or thyme), minced

Instructions
 

For the short rib filling

  • Preheat oven to 300. Pat the short ribs dry and liberally salt and pepper all sides.
  • Heat a drizzle of olive oil in a large Dutch oven or oven safe pot over medium heat. Working in batches, sear short ribs until evenly browned on all sides, 4-5 minutes per side. Remove short ribs from the pot.
  • Add another drizzle of olive oil to the pot. Saute garlic and onions over medium heat until fragrant and slightly softened, 2-4 minutes. Add wine and beef broth and use a spatula to scrape up all the bits stuck to the bottom of the pan. Add short ribs back into the pot, nestling them down into the liquid, along with the herbs, and cover.
  • Move the pot to the oven and cook until short ribs are tender and falling of the bone, about 4 hours. Once cooked, allow the short ribs to cool completely (or overnight in the fridge) before shredding.
  • Once cooled, pull the short rib meat from the bones and remove the onion quarters from the liquid. Reserve about a cup of the cooking liquid for making a sauce for the pasta.
  • Finely dice the cooked onion quarters. Use two forks to shred the short rib meat. Depending on how you want your filling, you can leave the meat shredded like this or pulse it in the food processor a few times to break it down even more. Mix it with the diced onion. This will be your pasta filling.

For the pasta dough

  • If using a stand mixer fitting with the paddle attachment, combine flours and egg yolk in the mixer. Begin mixing on a slow speed, adding small amounts of water as you go until the mixture comes together into a ball. Knead on medium for 5 minutes
  • If kneading by hand, mix flours and dump out onto the countertop. Make a well in the center of the flour pile where you'll whisk together the egg yolk and 1/4 cup water. Begin incorporating flour into the egg/water mixture, adding more water as needed as you go. Knead the dough by hand on the countertop for 5-10 minutes.
  • Check that the dough is sufficiently kneaded by cutting the dough in half. You should see many small air pockets inside the dough. If you don't see these, continue kneading.
  • Wrap the dough in plastic wrap or cover and set aside to rest for at least 30 minutes. The dough can also be made in advance and at this point can be wrapped and left in the fridge for 1-2 days.

Assemble the ravioli

  • Dust a sheet tray with semolina flour.
  • Roll the pasta dough out into long thin sheets, either by hand or using a pasta roller (we usually gradually set the pasta roller smaller as we go, finishing around the number 4 setting).
  • If using a ravioli maker tray, liberally dust the tray with semolina flour. Lay a sheet of pasta across the tray and fill each indent with about a tablespoon of short rib filling. Then lay another pasta sheet on top and roll a rolling pin across to cut out the ravioli.
  • If using a ravioli punch, dust the countertop with semolina flour and lay a sheet of pasta on it. Dollop tablespoons of the filling onto the pasta dough, leaving enough space between them to cut out individual ravioli. Lay another sheet of pasta on top and use the ravioli punch the firmly push down and punch out each ravioli.
  • As you make them, move the ravioli to the semolina dusted sheet tray, being sure to not overlap them so they don't stick.
  • To cook, boil a large pot of salted water over medium high heat. Cook the ravioli in small batches until they begin to float (this means they are cooked), 2-3 minutes.

For the sauce

  • Heat a drizzle of olive oil in a large saute pan over medium heat. Saute shallot and garlic until fragrant and softened, 2-3 minutes.
  • Add short rib liquid and cook down until thickened and reduced by about 1/3, 5-10 minutes. Once sauce is cooked down, add in butter and stir well until sauce is thick and glossy.
  • Season sauce with salt and pepper as needed and finish with fresh herbs. Spoon over cooked ravioli and serve.