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Ingredients
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Pasta Dough
Short Rib Filling
Bordelaise Sauce
Garnish
Method
Pasta Dough Preparation
- 1
Make the pasta dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Short Rib Filling Preparation
- 2
Prepare the filling
In a slow cooker, sear the short ribs on all sides. Remove and sauté the onion and garlic in the same pan until translucent. Add the short ribs back, along with red wine and beef broth. Cook on low for 6-8 hours until tender. Shred the meat and season with salt and pepper. Let cool.
Ravioli Assembly
- 3
Assemble the ravioli
Roll out the pasta dough into thin sheets. Place a spoonful of short rib filling on one sheet, leaving space in between. Moisten the edges with water and cover with another sheet of pasta. Press down to seal and cut into individual ravioli.
Bordelaise Sauce Preparation
- 4
Cooking and Serving
- 5
Cook and serve
Boil the ravioli in salted water for 3-4 minutes until they float. Drain and serve topped with Bordelaise sauce, grated Pecorino cheese, and chopped parsley.