Description
Tender homemade ravioli filled with braised short rib and creamy cheese, wrapped in fresh pasta dough and served with your choice of sauce for a comforting and gourmet Italian meal.
Ingredients
For the Braised Short Ribs:
– 2 lbs beef short ribs
– 1 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tbsp tomato paste
– 2 cups beef broth
– 1 sprig rosemary
– 1 sprig thyme
– Salt and pepper to taste
For the Pasta Dough:
– 400g all-purpose or 00 flour
– 4 large eggs
– 1 tbsp olive oil
– Pinch of salt
For the Filling:
– Shredded braised short rib meat
– 1/2 cup ricotta cheese
– 1/4 cup grated parmesan cheese
– 1 egg yolk (optional)
– Salt and pepper to taste
Instructions
1. Sear short ribs in olive oil until browned.
2. Remove ribs and sauté onion, garlic, and tomato paste.
3. Add herbs and beef broth. Return ribs and cover.
4. Braise for 2-3 hours until meat shreds easily.
5. Shred meat, discard bones and herbs, and reserve liquid.
6. Mix flour, eggs, olive oil, and salt to form dough.
7. Knead for 8-10 minutes and rest for 30 minutes.
8. Roll dough into thin sheets using roller or pasta machine.
9. Mix shredded meat with ricotta, parmesan, and seasoning.
10. Place filling on dough, cover with second sheet.
11. Seal and cut ravioli, removing air bubbles.
12. Boil salted water, cook ravioli for 3-5 minutes.
13. Drain and serve with desired sauce and garnish.
Notes
Use braising liquid to create a rich reduction sauce.
Ravioli can be frozen in a single layer for up to 2 months.
Best served with brown butter sage or garlic parmesan cream sauce.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4 ravioli
- Calories: 550
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg