Short Rib Ravioli Recipe

On a clean surface or in a large bowl, combine all-purpose flour, semolina flour and salt. Make a well in the center. Crack the eggs into the well, add olive oil and water. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep pieces covered while you work to prevent drying. Roll each piece through a pasta machine or with a rolling pin to about 1–2 mm thickness (setting 6–7 on most machines) for ravioli.

Preheat oven to 325°F (160°C). Season short ribs with 1 tablespoon kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides until deeply caramelized, about 3–4 minutes per side. Transfer ribs to a plate.

Add roughly chopped onion, carrot and celery to the pot. Sauté until softened and starting to brown, about 6 minutes. Add minced garlic and tomato paste; cook 1–2 minutes until fragrant and paste darkens.

Deglaze with red wine, scraping browned bits, and simmer 3 minutes to reduce slightly. Return short ribs to pot, add beef stock, bay leaf, thyme sprigs and brown sugar. Bring to a simmer, cover and transfer to the oven. Braise 2.5–3 hours until meat is very tender and falling off the bone.

Remove ribs from braising liquid. When cool enough to handle, shred the meat, discarding bones and excess fat. Strain braising liquid, skim fat and reserve 1/2 cup of the reduced jus. Finely chop the shredded short rib. Mix shredded short rib with reserved jus to moisten; taste and adjust seasoning.

Let the shredded short rib cool to room temperature before assembling with goat cheese to prevent melting when forming ravioli.

In a medium saucepan or skillet, heat 1 tablespoon olive oil over medium heat. Add crumbled spicy Italian sausage and cook, breaking up pieces, until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and drain excess fat, leaving about 1 teaspoon in the pan.

Add finely chopped shallot and 2 cloves minced garlic to the pan. Sauté until softened, about 2–3 minutes. Add crushed tomatoes, tomato sauce, red pepper flakes and dried oregano. Stir to combine.

Return cooked sausage to the pan, add salt and pepper, and bring sauce to a simmer. Reduce heat to low and simmer gently while you prepare ravioli, at least 20–30 minutes. Add fresh basil leaves near the end if using. Taste and adjust seasoning.

Make the Filling

In a bowl, combine 6 oz softened goat cheese, the cooled shredded short rib (about 2 cups shredded) and 1/2 cup grated Parmesan. Stir until evenly combined. If mixture is too loose, chill 15 minutes to firm. Season with a pinch of salt and pepper to taste.

Set up rolled pasta sheet on a lightly floured surface. Spoon rounded 1 tablespoon portions of filling about 1.5–2 inches apart. Whisk 1 egg with 1 teaspoon water to make an egg wash and brush around each mound. Lay a second sheet of pasta over the top, press gently to seal, and use a ravioli cutter or knife to cut into squares. Press edges with a fork to ensure a good seal. Repeat with remaining dough and filling.

Bring a large pot of water to a rolling boil and salt generously with 1 tablespoon coarse salt. In batches, cook ravioli 3–4 minutes or until they float and pasta is al dente. Fresh ravioli cook quickly; test one for doneness.

While ravioli cook, melt 2 tablespoons unsalted butter in a skillet over medium-low heat. Add a few spoonfuls of the simmered meat sauce (with sausage) to the butter to warm and create a silky sauce base. Taste and adjust seasoning.

Using a slotted spoon, transfer cooked ravioli to the skillet with the sauce and toss gently to coat, adding a splash of reserved short rib jus or pasta water if needed to loosen the sauce.

Serve ravioli topped with remaining sauce, a sprinkle of grated Parmesan and chopped fresh parsley. Optionally drizzle a little extra olive oil and add more cracked black pepper or red pepper flakes to taste.