Short rib ravioli in a mushroom cream sauce is one of those hearty dishes that sticks to your ribs on a cold night. This is awesome! Give it a try.
Short Rib Ravioli
The next time you make braised short ribs, make extra because you will want the leftover short rib meat to make short rib ravioli. This is a spectacular ravioli recipe. The short rib filling is hearty and beefy and the mushroom ragu is creamy and flavorful. Together, they are an awesome combination. See my recipe link below for an idea on how to braise the short ribs. When wrapping up the leftover short ribs, remember to save some of the braising liquid. It is an important ingredient in the mushroom ragu.
Short Rib Filling
The filling for the short rib ravioli is easy to make. Remove the bones from leftover short ribs and trim the fat. Then chop it up. Sauté some onions and mushrooms, add the rib meat, and stir. It’s that easy.
Ravioli Dough
The dough for the short rib ravioli is easy to make by hand, No need to get the mixer dirty. 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 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.
Mushroom Sauce
While the short rib ravioli are really good, the mushroom 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.
Make the Ravioli
After the dough has rested, cut it in half and make a long sheet in a pasta roller. See the video for instructions on how to do that.
Lay a sheet out on the counter and add a tablespoon of the short rib mixture to the sheet of pasta every 4″ or so.
Lay another sheet of pasta on top, then press down in between the pockets of fill 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 about 30 minutes.
Drop the ravioli into salted boing water and cook until they float. Remove them with a spider and drain them on a tea towel. Plate the ravioli and top with a generous helping of the mushroom ragu. Enjoy!
Some Similar Dishes
Try these recipes as well:
Watch the video on YouTube
Short Rib Ravioli with a Creamy Mushroom Ragu
Ingredients
Short Rib Filling
- 2 lbs short rib leftovers
- 1/2 cup yellow onion chopped
- 1/2 cup mushrooms chopped
Ravioli Dough
- 2 cup all purpose flour
- 2 each eggs large
- 1 tbs olive oil extra virgin
Mushroom Sauce
- 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 tsp kosher salt
- 1 tsp black pepper freshly ground
Instructions
- 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.
