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Gourmet Beef Short Rib Ravioli with Brown Butter Sauce

Close-up of homemade beef short rib ravioli tossed in brown butter sauce, topped with shredded meat, sage leaves, and Parmesan.
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Make rich, restaurant-quality beef short rib ravioli at home using slow-braised meat for a decadent pasta experience.

Ingredients

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  • 3 lbs bone-in beef short ribs
  • 1 large yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 1 cup dry red wine
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (for pasta dough)
  • 3 large eggs (for pasta dough)
  • 1 tablespoon olive oil (for dough)
  • 1 cup ricotta cheese (for filling)
  • 1/2 cup grated Parmesan cheese (for filling)
  • 1/4 cup finely chopped fresh parsley (for filling)
  • 1/2 cup (1 stick) unsalted butter (for sauce)
  • 12 fresh sage leaves (for sauce)

Instructions

  1. Season the short ribs generously with salt and pepper. Sear them in a large Dutch oven over medium-high heat until browned on all sides. Remove the ribs.
  2. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add the garlic and tomato paste; cook for 1 minute more.
  3. Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
  4. Return the short ribs to the pot. Add the beef broth, bay leaves, and thyme. The liquid should mostly cover the ribs.
  5. Bring the mixture to a simmer, then cover the pot and transfer it to a 325°F oven. Braise for 3 to 4 hours, or until the meat is fork-tender.
  6. Remove the ribs and shred the meat, discarding any bones or excess fat. Mix the shredded meat with 1/2 cup of the strained braising liquid to keep it moist. Let the filling cool completely.
  7. For the pasta dough, combine the flour and a pinch of salt on a clean surface. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour until a shaggy dough forms. Knead for 8 to 10 minutes until smooth. Wrap tightly and rest for 30 minutes.
  8. Mix the cooled short rib meat with the ricotta cheese, Parmesan cheese, and parsley. Season with salt and pepper. This is your ravioli filling.
  9. Divide the dough into four pieces. Working with one piece at a time, roll the dough very thinly using a pasta machine or rolling pin until you reach the second-thinnest setting.
  10. Lay out one sheet of pasta. Place teaspoon-sized mounds of filling about 1 inch apart on one half of the sheet. Brush the dough around the filling mounds lightly with water.
  11. Fold the other half of the pasta sheet over the filling. Press firmly around each mound to seal, pushing out any air pockets. Cut into individual ravioli squares or circles using a fluted cutter. Repeat with remaining dough and filling.
  12. Bring a large pot of salted water to a boil. Gently drop the ravioli into the water. Cook for 3 to 4 minutes, or until they float and the pasta is tender.
  13. While the ravioli cook, prepare the sauce: Melt the butter in a skillet over medium heat. Add the sage leaves. Cook until the butter foams, turns golden brown, and smells nutty (about 3 to 5 minutes). Remove from heat.
  14. Use a slotted spoon to transfer the cooked ravioli directly to the brown butter sage sauce. Toss gently to coat. Serve immediately.

Notes

  • For a shortcut, you can use high-quality wonton wrappers or fresh lasagna sheets instead of making homemade pasta dough.
  • If you do not want to make fresh pasta, consider using a pasta roller attachment for a stand mixer to achieve thin sheets quickly.
  • Braising the short ribs ahead of time allows the flavor to deepen overnight.

Nutrition

Find it online: https://rosatasty.com/beef-short-rib-ravioli-recipe/