Short Rib Ravioli And Creamy Mushroom Sauce
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
37
Sourness
35
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
4 cups
Red Wine1 clove
Garlic (chopped)5 sprigs
Thyme (fresh)5 sprigs
Rosemary (fresh)2 tbsps
Ketchup2 tbsps
Honey1
Salt3 large
Onion (thinly sliced)1 cup
Dried Mushroom (mixed)2 cups
Water (boiling)3.5 cups
Flour6
Eggs2 tbsps
Olive Oil1 tbsp
Butter2 cups
Cream (35-percent)Directions:
1
For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight
2
Preheat the oven at 350 degrees F
3
Remove the ribs and keep the marinade for later
4
Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove
5
Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade
6
Bring to a boil and add the short ribs again, veal stock, ketchup, and honey
7
Season with salt and pepper
8
Cover and place in the oven for 3 hours or until the meat falls off the bone
9
Remove from oven, strain liquid and skim the fat
10
On medium heat, reduce the braising liquid by half, about 30 minutes
11
Keep aside for the creamy mushroom sauce
12
For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce
13
Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis
14
In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper
15
Add the shredded short rib meat and caramelized onions
16
Season with salt and pepper
17
Keep aside
18
For the pasta dough: Place the flour on a table in a mound and make a well in the center
19
Put the eggs and salt into the well
20
Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time
21
Using your hands, bring the mixture together to form a ball
22
Knead the pasta dough, about 5 minutes
23
Put the dough in a bowl with olive oil
24
Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta
25
The pasta can be used right away or will keep in the refrigerator for up to a week
26
Cut the pasta dough into 4 equal sections
27
Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine
28
If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough
29
Adjust the slot of the pasta machine to its widest setting (usually number 7)
30
Turn the handle while feeding the dough through the slot
31
Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it
32
After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot
33
As you make the slot smaller, your sheet of dough will become longer
34
Try to gently hold the dough as it exits the pasta machine so it doesn't tear
35
Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine
36
For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket
37
Leave 2-inches in between each of them
38
Brush the edges of the pasta with water
39
This will help the ravioli to seal tightly when boiled
40
Place another sheet of pasta over the ravioli filling
41
Press out any air to form a seal around each ravioli
42
Using a cookie cutter to cut desired shape
43
Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking
44
At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer
45
Once the ravioli have frozen, you can remove the pasta and place them in resealable bags
46
For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown
47
Season with salt and pepper
48
Add reserved short rib braising liquid and water from the rehydrated mushrooms
49
Continue cooking until quantity is reduced by half, about 15 minutes
50
Add the cream and let simmer until thickened, about 10 minutes
51
For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats
52
Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives