Bbq Short Rib Raviolo Recipe
Smoked-tomato purée, cured egg yolk, green onion
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Short Ribs
Season the short ribs with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the ribs until browned on all sides. Remove from heat.
- 2
Cook the Ribs
In a slow cooker, combine the seared ribs, minced garlic, and diced tomatoes. Cook on low for 6-8 hours until the ribs are tender. Once cooked, shred the meat and set aside.
- 3
Make the Smoked Tomato Purée
Blend the cooked tomatoes and garlic from the slow cooker until smooth. Stir in balsamic vinegar and season with salt and pepper to taste. Set aside.
- 4
- 5
Assemble the Raviolo
Roll out the pasta dough and cut into squares. Place a spoonful of the shredded short rib mixture in the center of each square. Top with another square of dough, seal the edges with water, and cut into circles.
- 6
Cook the Raviolo
Bring a pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the top. Remove and drain.
- 7
Plate the Dish
Serve the raviolo on a plate, drizzle with smoked tomato purée, and top with cured egg yolk and chopped green onions.