This weekend, I’m diving into something rich, comforting, and just a little indulgent: Braised Short Rib Ravioli. If you’ve never made pasta from scratch or braised meat low and slow until it practically melts, this is your invitation to roll up your sleeves and fall in love with the process.
🥩 Why Braised Short Rib?
Short ribs are the kind of cut that reward patience. After a few hours of slow braising in red wine, garlic, and herbs, they transform into something deep, savory, and luxurious. Perfect for stuffing inside delicate pillows of fresh pasta.
🍝 The Ravioli
I’m keeping the pasta simple—just flour, eggs, and a little olive oil. Rolled thin, filled generously, and sealed with love. Once cooked, they’re tossed in a brown butter sauce with crispy sage and a sprinkle of Parmesan. Trust me, it’s the kind of dish that makes you close your eyes after the first bite.
🧄 Flavor Notes
- Red wine, thyme, and garlic infuse the short ribs with bold, earthy flavor.
- The ravioli dough is tender but sturdy enough to hold that luscious filling.
- Brown butter adds a nutty richness that ties everything together.
👩🍳 Weekend Plans?
I’ll be sharing behind-the-scenes pics and tips as I prep this dish—so stay tuned! Whether you’re cooking along or just here for the food photos, I promise this one’s worth the hype.
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