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Short Rib Ravioli with Mushroom Ragu

Short Rib Ravioli with a Creamy Mushroom Ragu

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.
4.75 from 4 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 514 kcal

Ingredients
  

Short Rib Filling

  • 2 lbs short rib leftovers
  • ½ cup yellow onion chopped
  • ½ 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 teaspoon kosher salt
  • 1 teaspoon 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.

Video

Notes

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Nutrition

Serving: 80zCalories: 514kcalCarbohydrates: 39gProtein: 27gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 107mgSodium: 477mgPotassium: 637mgFiber: 2gSugar: 1gVitamin A: 445IUVitamin C: 2mgCalcium: 44mgIron: 5mg
Keyword short rib ravioli
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