Prepare the Short Rib Filling

1. Brown the Short Ribs

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot. Brown the ribs on all sides for about 8-10 minutes. Remove them and set aside.

2. Sauté Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

3. Braise the Short Ribs

Return the browned short ribs to the pot. Add the beef broth, thyme, and rosemary. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the short ribs are tender and can be easily shredded.

4. Shred the Meat

Once cooked, remove the short ribs from the pot and shred the meat using two forks. Discard any excess fat and bones. Mix the shredded meat back into the pot with the remaining broth, and let it cool.

Make the Ravioli Dough

5. Mix the Ingredients

In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.

6. Knead the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

7. Roll Out the Dough

After resting, divide the dough into quarters. Roll each quarter out to about 1/16 inch thickness using a pasta machine or a rolling pin.

Assemble the Ravioli

8. Fill the Ravioli

Place a teaspoon of the cooled short rib filling onto one half of the rolled-out dough, spacing them about 2 inches apart. Brush the edges of the dough with water.

9. Seal the Ravioli

Fold the other half of the dough over the filling and press down to seal, ensuring no air is trapped inside. Cut into squares or circles with a pasta cutter.

Cook the Ravioli

10. Boil the Ravioli

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

Prepare the Pesto Cream Sauce

11. Combine Ingredients

In a saucepan over medium heat, combine the heavy cream and pesto sauce. Stir continuously until heated through.

12. Add Cheese and Season

Once warm, stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Cook until the cheese is melted and the sauce is creamy.

Serve

13. Toss and Garnish

In a large serving bowl, toss the cooked ravioli with the pesto cream sauce until well coated. Garnish with fresh basil leaves and extra grated Parmesan cheese.

Short Rib Ravioli Recipe

Recipe information

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Ravioli Dough

Short Rib Filling

Pesto Cream Sauce

Garnish