Braised Beef Short Rib Ravioli Recipe

Directions

1. 1

   Prepare the Beef

   In a large pot, heat olive oil over medium-high heat. Season the beef short ribs with salt and black pepper.

2. 2

   Sear the beef short ribs on all sides until browned, about 8-10 minutes. Remove the ribs from the pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, and celery.

4. 4

   Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.

5. 5

   Deglaze and Braise

   Pour in the red wine, scraping the bottom of the pot to deglaze.

6. 6

   Add the crushed San Marzano tomatoes, beef broth, bay leaves, and fresh thyme. Return the beef short ribs to the pot.

7. 7

   Bring to a boil, then reduce heat to low and cover. Simmer for 2 to 2.5 hours, or until the beef is tender and falling off the bone.

8. 8

   Make the Ravioli Dough

   In a mixing bowl, combine the all-purpose flour and a pinch of salt.

9. 9

   Make a well in the center and add the eggs and lemon zest. Mix until it forms a dough.

10. 10

    Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

11. 11

    Prepare the Filling

    Once the beef is tender, remove from the pot and shred the meat. Discard bones and bay leaves.

12. 12

    Mix the shredded beef with grated Parmesan cheese and adjust seasoning with salt and pepper.

13. 13

    Roll and Cut the Ravioli

    Roll out the ravioli dough on a floured surface to about 1/8 inch thick.

14. 14

    Cut into squares or circles, place a small amount of filling in the center, and fold over to seal. Press edges to ensure they are sealed.

15. 15

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4-5 minutes or until they float to the surface.

16. 16

    Remove with a slotted spoon and set aside.

17. 17

    Finish the Ragu

    Strain the braising liquid and return to the pot. Simmer for another 10-15 minutes to reduce slightly.

18. 18

    Taste and adjust seasoning if necessary.

19. 19

    Serve

    Plate the ravioli and top with the red wine San Marzano tomato ragu.

20. 20

    Garnish with fresh parsley and serve immediately.