Ravioli Doppio Recipe
short rib, mushroom, crème fraîche
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until fully combined. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Cook the Short Ribs
In a large pot, heat the olive oil over medium heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Add enough water to cover the ribs and simmer for 2-3 hours until tender. Remove the ribs, let cool, and shred the meat, discarding the bones.
- 3
- 4
Combine with Crème Fraîche
In a mixing bowl, combine the short rib and mushroom mixture with the crème fraîche. Adjust seasoning with salt and pepper to taste.
Assembly and Cooking
- 5
Roll Out the Dough
Divide the rested pasta dough into quarters. Roll out each piece thinly using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- 6
Fill the Ravioli
Place small mounds of the filling (about a teaspoon) onto one sheet of rolled pasta, leaving space between them. Drape another sheet of pasta over the top, pressing down around the filling to seal. Cut out individual ravioli using a knife or ravioli cutter.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.
Sauce
- 8
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the cooked ravioli and toss gently to coat. Sprinkle with fresh basil and grated Parmesan cheese before serving.