Jul 13 2026
Restaurants›Fiammé›Braised Short Rib Ravioli Recipe

Braised Short Rib Ravioli Recipe

Inspired by Fiammé
Time3h
Serves4

Tender Braised Short Rib Ravioli, Vodka Sauce, Pecorino & Basil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ravioli Dough

Braised Short Rib Filling

Vodka Sauce

To Serve

Method

Ravioli Dough

  1. 1

    Make the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Braised Short Rib Filling

  1. 2

    Prepare the Short Ribs

    Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.

  2. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

  3. 4

    Deglaze and Braise

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, cover, and simmer on low heat for 2-3 hours until tender. Remove the ribs and let cool. Shred the meat and discard the bones and fat.

Vodka Sauce

  1. 5

    Make the Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in crushed tomatoes and vodka. Simmer for 10 minutes, then stir in heavy cream, salt, black pepper, and red pepper flakes. Cook for another 5-7 minutes until the sauce thickens.

  2. 6

    Add Fresh Basil

    Remove the sauce from heat and stir in the chopped fresh basil. Set aside.

Assemble the Ravioli

  1. 7

    Roll Out the Dough

    Divide the ravioli dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin. Cut into squares.

  2. 8

    Fill the Ravioli

    Place a teaspoon of shredded short rib filling in the center of each square. Moisten the edges with water, fold over to create a pocket, and press to seal. Repeat until all dough is used.

Cooking the Ravioli

  1. 9

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Serving

  1. 10

    Plate the Dish

    To serve, spread some vodka sauce on the bottom of a plate. Arrange the cooked ravioli on top, drizzle with more sauce, and sprinkle with grated Pecorino cheese and fresh basil leaves.

More from Fiammé