Short Rib Ravioli Recipe

Make dough

On a clean work surface mound the flour and make a large well. Crack the eggs and extra yolk into the well, add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inside edges until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is very sticky add up to 1–2 tbs additional flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.

After resting, divide dough into 4 portions. Working with one portion at a time, roll or sheet dough to about 1.5 mm (thin but not translucent) and dust with flour to prevent sticking. Keep remaining dough covered to prevent drying.

Sear short ribs

Preheat oven to 325°F (160°C). Pat short ribs dry and season liberally with kosher salt and pepper. Heat vegetable oil in a heavy ovenproof Dutch oven over medium-high heat. Sear ribs on all sides until dark brown, about 3–4 minutes per side. Remove ribs and set aside.

Vegetables and deglaze

Reduce heat to medium. Add diced onion, carrot and celery to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add minced garlic and tomato paste and cook 1–2 minutes until fragrant. Pour in Madeira to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly.

Braise

Return short ribs to pot, add beef stock, thyme and bay leaves. Bring to a simmer, cover, and transfer to oven. Braise until meat is fork-tender and starting to fall from the bone, about 2.25–3 hours. (Alternatively simmer gently on stovetop.) Remove ribs from braising liquid and let cool slightly. Reserve braising liquid for sauce or reduce into demi-glace.

Shred and reduce filling

When meat is cool enough to handle, shred the short rib meat, discarding excess fat and bones. Strain braising liquid and reduce 1/2 cup in a small saucepan until syrupy; mix into shredded meat to moisten. Fold in 1/2 cup finely diced reserved braised vegetables (optional) and 1/2 cup grated Parmigiano-Reggiano. Season to taste with salt and pepper. Chill filling until firm, at least 1 hour, so it will be easier to spoon into pasta.

In a sauté pan over medium-low heat melt butter with olive oil. Add thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deep golden brown and sweet, about 30–40 minutes. If onions stick, reduce heat and add a tablespoon of water. Stir in brown sugar during the last 5 minutes to accelerate caramelization if desired, and finish with a splash of sherry or red wine vinegar to brighten the flavor. Cool before using.

Build sauce

In a saucepan over medium heat melt butter and sauté minced shallot until translucent, about 2–3 minutes. Add Madeira and bring to a simmer, reducing by half (about 5–8 minutes). Stir in demi-glace or 1/2 cup reserved reduced braising liquid and simmer 2 minutes.

Lower heat and add heavy cream, stirring to combine. Simmer gently until sauce coats the back of a spoon, about 6–8 minutes. Stir in chopped thyme, salt and pepper. Keep warm over very low heat. If sauce seems too thin, reduce a bit longer; if too thick, thin with a tablespoon or two of stock or cream.

Portion filling

Lightly dust sheets of pasta with flour. Spoon small mounds (about 1 teaspoon to 1.5 teaspoons) of chilled short rib filling onto pasta sheet in rows, leaving ~1.5" between mounds. Add a small pinch of caramelized onion atop each mound (about 1/4 teaspoon) to incorporate the caramelized onion component.

Seal ravioli

Lightly brush egg wash around the filling mounds. Lay a second pasta sheet over the first and press around each mound to seal out air pockets, then cut into individual ravioli with a cutter or knife. Press edges firmly with a fork to finish. Transfer ravioli to a floured tray and chill for 15–20 minutes to set.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2–3 minutes or until they float and pasta is al dente. Remove with a slotted spoon, drain briefly.

Finish and plate

In a large sauté pan melt 2 tbs butter over medium heat. Add cooked ravioli and gently toss for 30–60 seconds to glaze with butter. Arrange ravioli on warm plates, spoon warm Madeira cream sauce around and over them, and garnish with additional caramelized onion, a sprinkle of Parmigiano-Reggiano, chopped parsley or microgreens, and a pinch of coarse sea salt.