Rib Ravioli Recipe

Prepare protein

Decide whether to use prime beef or ahi tuna. If using beef: trim fat and slice very thinly (about 1–2 mm). If using ahi: keep it cold and slice thinly. Set aside 200 g for marinating (see next section) and 100 g to finely mince for incorporation into the filling.

Make filling

Blanch spinach in boiling water for 20–30 seconds, immediately plunge into ice water, squeeze out all moisture and chop finely. In a bowl combine chopped spinach, ricotta, grated Parmesan, the 100 g minced protein, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and half of the beaten egg (reserve remaining for sealing). Mix until homogenous. Taste and adjust seasoning.

Assemble ravioli

Lay out wrappers or pasta sheet squares on a lightly floured surface. Place about 1 teaspoon (roughly 10–12 g) of filling in the center of each wrapper leaving edges clear. Brush wrapper edges with beaten egg. Fold over (for rounds/folded wrappers) or place a second wrapper on top and press edges to seal, removing any air pockets. Crimp edges with a fork or ravioli cutter. Repeat until you have about 24 ravioli. Keep covered with a damp towel to prevent drying.

Whisk together soy sauce, rice wine vinegar, sesame oil, minced serrano, grated ginger, minced garlic, honey and neutral oil in a shallow dish. Taste and adjust heat or sweetness as desired. Place the 200 g of thinly sliced protein into the marinade and toss to coat. Marinate 10–20 minutes for tuna (no longer than 20 minutes) or 20–30 minutes for beef.

While ravioli rests, combine diced tomatoes, 2 teaspoons olive oil, lemon juice, basil and flaky sea salt in a small bowl. Toss and let sit at room temperature so flavors meld. This will be used as a fresh garnish/bright counterpoint to the savory ravioli.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches so they have room; cook fresh ravioli 2–3 minutes until they float and the pasta is tender. Remove with a slotted spoon and transfer to a tray.

Make butter sauce

In a large sauté pan over medium heat, melt butter and add thinly sliced garlic. Sauté briefly (30–45 seconds) until fragrant but not brown. Deglaze with white wine (if using) and let reduce by half, then add stock and simmer 1–2 minutes. Season with 1/4 teaspoon black pepper. Add cooked ravioli to the pan and gently toss to coat, warming ravioli for 30–60 seconds so they absorb some sauce.

Finish with marinated protein

If using marinated tuna: arrange thinly sliced marinated tuna over the plated ravioli (the marinade will dress the tuna; do not cook). If using marinated beef: you may briefly sear beef slices in a hot pan (1 minute per side for thin slices) to medium-rare and then lay the slices over the ravioli. Alternatively, for a more consistent texture, quickly flash-sear the marinated beef 15–30 seconds per side. Spoon any remaining marinade (raw tuna marinade should not be reused for cooking) into the pan sauce only if it has been brought to a rolling boil for at least 1 minute to ensure safety; otherwise set aside for the tuna presentation.

Spoon tomato-basil mixture over or beside the ravioli and top with the sliced marinated protein. Garnish with remaining fresh basil or microgreens and a light drizzle of extra-virgin olive oil.