SHORTRIB RAVIOLI Recipe

Prepare the Shortribs

Season shortribs with salt and pepper. Sear on all sides in a hot pan until browned. Transfer to a braising pot.

Add aromatics such as chopped onion, garlic, carrots, and celery to the pot. Pour in beef stock and a splash of red wine. Cover and braise at 325°F (160°C) for 2.5–3 hours until meat is tender and falls apart easily.

Remove shortribs from the braising liquid. Shred the meat and discard any bones or excess fat. Allow to cool, then finely chop the shredded meat for uniform filling consistency.

Optionally mix in a bit of grated Parmigiano-Reggiano or ricotta cheese for richness and to bind the filling.

Make the Pasta Dough

Mix 2 cups of all-purpose flour with 3 large eggs and a pinch of salt. Knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and let rest for 30 minutes at room temperature.

Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Cut the dough into evenly sized rectangles or circles.

Place a small spoonful of shortrib filling onto a sheet of dough. Top with another sheet, sealing the edges with a little water and pressing out any air bubbles. Trim edges with a ravioli cutter.

Place finished ravioli on a floured tray and cover with a towel until ready to cook.

Cook the Pancetta

Dice pancetta and cook in a skillet over medium heat until crisp. Remove with a slotted spoon and set aside.

In the rendered fat, sauté sliced shiitake mushrooms until golden and tender, about 5–6 minutes.

Add a few fresh sage leaves to the pan and cook until crisp and aromatic, about 1 minute.

Lower the heat and add 2–3 tablespoons of truffle butter. Stir to melt and combine flavors.

Return the cooked pancetta to the sauce and season with salt and freshly ground black pepper to taste.

Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli and cook for 3–4 minutes or until they float and the pasta is al dente.

Gently transfer the cooked ravioli using a slotted spoon to the skillet with the truffle butter sauce. Toss to coat evenly.

Plate the ravioli and spoon over extra sauce. Garnish with additional sage leaves, grated cheese, or a drizzle of truffle oil if desired.