Name: Pacino's Italian Restaurants Short Rib Ravioli Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 2 large Eggs; 1 tbs Olive oil; 1 tsp Salt; 1.5 lbs Short ribs; 2 cups Beef broth; 1 large Onion, chopped; 4 cloves Garlic cloves, minced; 1 tsp Thyme, dried; 1 tsp Rosemary, dried; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 cup Heavy cream; 1 cup Pesto sauce; 1 cup Parmesan cheese, grated; to taste Salt; to taste Black pepper; to taste Fresh basil leaves; to taste Extra Parmesan cheese, grated

Pillowy ravioli stuffed with tender, slow-braised short ribs, creating a rich and savory filling. Tossed in a fragrant pesto cream sauce, this dish is a perfect blend of earthy, creamy, and smoky flavors, offering a truly indulgent Italian experience.

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.

Brown the Short Ribs

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

Sauté Aromatics

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.

Braise the Short Ribs

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.

Shred the Meat

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.

Mix the Ingredients

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.

Knead 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.

Roll Out the Dough

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.

Fill 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.

Seal 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.

Boil the Ravioli

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

Combine Ingredients

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.

Add Cheese and Season

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.

Toss and Garnish

All-purpose flour

Eggs

Olive oil

Salt

Short ribs

Beef broth

Onion, chopped

Garlic cloves, minced

Thyme, dried

Rosemary, dried

Black pepper

Heavy cream

Pesto sauce

Parmesan cheese, grated

Fresh basil leaves

Extra Parmesan cheese, grated

Short Rib Ravioli

Make Short Rib Ravioli Recipe in just 3h . Pillowy ravioli stuffed with tender, slow-braised short ribs, creating a rich and savory filling. Tossed in a fragrant pesto cream sauce, this dish is a perfect blend of earthy, creamy, and smoky flavors, offering a truly indulgent Italian experience.

Short Rib Ravioli Recipe

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