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Beef Short Rib Ravioli with Brown Butter Sauce

Close-up of plated beef short rib ravioli tossed in a rich brown butter sauce and garnished with fresh sage leaves.
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Make rich, tender beef short rib ravioli from scratch, featuring a slow-braised filling and a simple brown butter sage sauce.

Ingredients

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  • 3 lbs bone-in beef short ribs
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 1 cup dry red wine
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 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 pasta dough)
  • 1/4 cup grated Parmesan cheese (for filling)
  • 1/4 cup ricotta cheese (for filling)
  • 1/2 cup fresh sage leaves (for sauce)
  • 1 stick unsalted butter (for sauce)

Instructions

  1. Season the short ribs generously with salt and pepper. Sear them in a large Dutch oven until browned on all sides. Remove the ribs.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and tomato paste; cook for 1 minute more.
  3. Deglaze the pot with red wine, scraping up any browned bits. Let the wine reduce by half.
  4. Return the short ribs to the pot. Add the beef broth and bay leaf. The liquid should mostly cover the ribs.
  5. Bring to a simmer, then cover and transfer to an oven preheated to 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender.
  6. Remove the ribs and shred the meat, discarding the bones and excess fat. Mix the shredded beef with the Parmesan and ricotta cheese. Adjust seasoning. This is your filling.
  7. For the pasta dough, combine the flour, eggs, and olive oil. Knead until smooth, about 10 minutes. Wrap and let rest for 30 minutes.
  8. Roll the dough into thin sheets using a pasta machine or rolling pin. Cut into desired ravioli shapes. Place a small spoonful of filling on one sheet, moisten the edges with water, and top with a second sheet. Press firmly to seal, removing all air pockets. Crimp the edges.
  9. Bring a large pot of salted water to a boil. Cook the ravioli until they float and are tender, about 3 to 4 minutes.
  10. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook until the butter foams, browns, and smells nutty, and the sage is crisp.
  11. Drain the cooked ravioli and gently toss them in the brown butter sage sauce. Serve immediately.

Notes

  • If you prefer not to make fresh pasta, use wonton wrappers or store-bought fresh pasta sheets.
  • For an even richer filling, reduce the braising liquid after removing the ribs to create a thick sauce to mix with the shredded meat.
  • You can use a slow cooker for the short ribs: cook on low for 6-8 hours until tender.

Nutrition

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