In the world of pasta, few dishes conjure up images of richness and elegance as our Short Rib Ravioli with Creamy Mushroom Ragù. This recipe ventures into the world of handmade pasta, where tender short ribs meet a rich and earthy mushroom ragù. This is a dining experience that's as sophisticated as it is comforting.
Making homemade ravioli might seem like a bit of an endeavor, but the reward is well worth the effort. The short ribs, slow-cooked to perfection, contribute a melt-in-your-mouth tenderness that perfectly complements the savory essence of the mushroom ragù.
Let's explore the intricacies of pasta-making and flavor composition, creating a delightful dish that redefines indulgence.
This is a great dish for date night, special occasions or just a cold winter night.
- Short Rib Filling
- Short rib leftovers
- Yellow onion
- Ravioli Dough
- All purpose flour
- Olive oil
- Mushroom Sauce
- Olive oil
- Unsalted butter
- White mushrooms
- Porcini mushrooms
- Heavy cream
- Kosher salt
- Black pepper
- Parmesan cheese
See Short Rib Ravioli with Creamy Mushroom Ragù recipe card for quantities.
Prepare Leftover Short Ribs
Remove the bones from the leftover short ribs and trim the fat. Then shred the meat.
Make the Dough
The homemade pasta dough for the short rib ravioli is easy to make by hand. There is just no need to get the mixer dirty to make fresh pasta. Place the flour on a counter top, make a well, add the eggs, and mix with a fork. After a few minutes, get in there with your hands and mix it well. In the video, my basic pasta dough was a bit dry so I added an extra egg and all was well.
Once the dough comes together, wrap it in plastic wrap and let it rest for 30 minutes.
Add eggs to the well in the center of a mound of flour.
Mix the eggs into the flour with a fork.
Mushroom Cream Sauce
While the short rib ravioli are really good, the mushroom cream sauce is the real star of this dish. Sauté some shallots, add the mushrooms and some braising liquid from the short ribs, and finish with a little cream, salt and pepper. Now put down the spoon and save some of this incredible sauce for the ravioli.
Sauté shallots and mushrooms in butter in a large skillet over medium heat.
Add heavy cream to the shallots and mushrooms.
Make the Ravioli
After the dough has rested, cut it in half and make a long sheet in a pasta machine. See the video for instructions on how to use a pasta roller.
Roll out the dough into a long pasta sheet. Always start on the widest setting and work your way down to the appropriate thickness.
Lay a pasta sheet out on the counter and add a tablespoon of the shredded short rib meat every 4" or so.
Lay another sheet of pasta on top, then press down in between the pockets of filling and on the edges to seal. Cut the ravioli with a pasta cutter. Place the cut ravioli on a rack and let them dry for 30 minutes.
Add top sheet of pasta and cut the ravioli.
Short rib ravioli ready to cook.
Heat a large pot of salted water over high heat until boiling. Drop the ravioli into the water and cook for a 2-3 minutes. They are done when the ravioli floats. Remove them with a spider and drain them on a tea towel. Plate the ravioli and place a generous helping of the creamy mushroom sauce on top of the ravioli. Sprinkle with a some parmesan cheese. For a really special treat, finish with a little truffle oil. Enjoy!
The ravioli can be made with just about any leftover BBQ meat. Leftover brisket makes fantastic ravioli.
A simple, hand-crank pasta machine was used to roll out the dough for the ravioli. This is an essential piece of equipment because it produces a very thin and uniform sheet of pasta, better than can be done with a rolling pin.
A spider was used to remove the ravioli from the boiling water. Ravioli are fairly delicate and easy to break open. Using a spider helps keep them in one piece.
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Store the leftover mushroom sauce in a separate airtight container. Ravioli can be reheated by dropping them into hot water for a few minutes. The mushroom sauce can be reheated in a small sauce pan over low heat. A little more heavy cream may be needed.
Make sure the ravioli are sealed all the way around before dropping them into the hot water. Gently press on the dough all the way around before cutting them with a pasta cutter. The pasta cutter will help seal them, but they need pressed down first.
As you enjoy last bite of Short Rib Ravioli with Mushroom Ragù, revel in the satisfaction of having created a restaurant-quality dish from leftovers. Some of the best dishes come from what is already in your kitchen. Whether you're cooking for loved ones or simply treating yourself to a gourmet dinner, Short Rib Ravioli with Mushroom Ragù is a dish brings a touch of sophistication to your dining experience.
The next time you make braised short ribs, make extra because you will want the leftover short rib meat to make short rib ravioli. When wrapping up the leftover short ribs, remember to save some of the braising liquid. It is an important ingredient in the mushroom ragù.
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Short Rib Ravioli with a Creamy Mushroom Ragu
Short Rib Filling
- 2 lbs short rib leftovers
- ½ cup yellow onion chopped
- ½ cup mushrooms chopped
- 2 cup all purpose flour
- 2 each eggs large
- 1 tbs olive oil extra virgin
- 1 tbs olive oil extra virgin
- 1 tbs butter unsalted
- 1 each shallot chopped
- 1 cup mushrooms fresh
- 1 cup porcini mushrooms fresh or dried and reconstituted
- 2 cups braising liquid from the short ribs
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- Place the flour on a counter top and make a well. Add the eggs and olive oil. Mix the eggs and incorporate some of the surrounding flour with a fork. Kneed by hand until the dough comes together (about 10 minutes). Wrap in plastic wrap and let it rest for 30 minutes.
- In a large fry pan, melt butter and oil and sauté the shallots until soft. Add the mushrooms and and cook until mushrooms begin to brown. Season with salt and pepper and then add the braising liquid and continue to cook for 10 minutes. Add the cream, bring to a boil, then reduce heat and simmer for 15 minutes.
- Chop the short rib meat. Sauté onion and mushroom until soft. Add the short rib meat, mix well and cook for 2 minutes. Remove from heat and allow to cool.
- Roll out pasta dough according to the manufacturer's instructions for your pasta machine. Lay one long piece of past on the counter and add a tablespoon of the meat mixture to the center of the dough. Repeat every 4 inches. Place another sheet of dough on top and press down all around the filling to seal. Cut out individual ravioli and place on a rack to dry for 20 - 30 minutes.
- Bring a pot of water to a boil. Add the ravioli and cook until they begin to float, about 6 minutes. Drain and plate ravioli. Top with mushroom ragu and serve.