Braised Short Rib Raviolis

🥩 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.

Ingredients: 

Fresh Pasta dough: 

  • 1 Lb all purpose flour 
  • 4 whole eggs+ one egg white on the side 
  • 1/4 cup olive oil 
  • 1-2 tablespoons of water 
  • 1/2 teaspoon salt 
  • Pinch of Cyanne 
  • and 1/4 teaspoon of Dried parsley

Short Rib filling:

  • 1 lb left over Braised short ribs, shredded  
  • 3/ cup Ricotta cheese 
  • 1/2 cup Fresh grated Parmesan cheese 
  • salt and pepper

 

Sauce: 

  • 3 tablespoons butter ( I use salted butter) 
  • 2 Shallots, chopped 
  • 4 minced cloves of garlic 
  • 1 cup red wine. ( I like to use Curious Beast)  
  • 1 1/2 cups of beef broth 
  • 1 tablespoon Tomato paste 
  • 1 tablespoon fresh thyme chopped
  • salt and pepper to taste 

Instructions: 

Fresh Pasta Dough: 

  1. Prepare the Flour and Eggs: Place the flour on a clean, dry surface and create a well in the center. Add the eggs, olive oil, salt, and water into the well. Beat the mixture with a fork.
  2. Incorporate the Flour: Gradually mix the flour into the egg mixture using a fork, then your hands. If the dough is too dry, wet your hands and continue kneading.
  3. Knead the Dough: Knead the dough for 10-15 minutes until it becomes smooth and velvety. Wrap it in saran wrap and let it sit for 1 hour.
  4. Roll the Dough: Flatten a portion of the dough and run it through a pasta machine, gradually increasing the settings from 1 to 5. Flour the dough if it gets sticky.
  5. Prepare the Ravioli: Flour your pasta mold, lay a sheet of pasta on it, and create wells. Add the filling, cover with another pasta sheet, and seal with a rolling pin. Cut the ravioli and place them on a parchment-lined baking sheet.

 

Short Rib Filling

  1. In a large bowl, add the short ribs, ricotta and Parmesan, mixing to combine. Taste and adjust for seasoning and set aside.

Sauce

  1. Boil Water: Bring a large pot of salted water to a boil for the ravioli.
  2. Prepare the Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the shallot and cook for 2 minutes, then add the garlic and cook for another 30 seconds. Stir in the tomato paste and cook for 1 minute.
  3. Add Liquids: Pour in the red wine and balsamic vinegar, bringing it to a gentle boil. Simmer for a few minutes to allow the alcohol to evaporate and the wine to reduce slightly.
  4. Simmer with Broth and Thyme: Add the broth and thyme, bringing the mixture back to a simmer. Cook for about 10-15 minutes until the sauce thickens to your desired consistency. Stir occasionally. Add the remaining butter and season with salt and pepper to taste.
  5. Cook the Ravioli: Boil the ravioli for about 1-2 minutes or until they float. Remove the ravioli and stir them into the sauce. Top with additional cheese and herbs if desired.