Short Rib Ravioli With Delicate Demi Glaze Recipe

Make the Dough

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a large pot, heat a tablespoon of oil over medium heat. Add the short ribs and brown on all sides. Remove and set aside. In the same pot, add onion, carrot, celery, and garlic. Sauté until softened. Return the short ribs to the pot, add broth, red wine, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2-3 hours until meat is tender. Remove the ribs, shred the meat, and return it to the pot to mix with the vegetables. Let cool.

Make the Demi Glaze

In a saucepan, combine beef broth, red wine, and shallots. Bring to a boil, then reduce heat and let simmer until reduced by half. Stir in butter, thyme, salt, and pepper. Adjust seasoning as needed.

Assemble and Cook Ravioli

Roll out the rested dough into thin sheets. Cut circles or squares and place a small amount of the short rib filling on one half. Fold over and seal the edges with a fork. Bring a large pot of salted water to a boil and cook ravioli for 3-4 minutes until they float. Remove and drain.

Serve

Plate the cooked ravioli and drizzle with warm demi glaze. Garnish with fresh thyme if desired.