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SHORT RIB RAVIOLI

SHORT RIB RAVIOLI

After making some really beatiful short ribs one night, I had some left over and could of nothing I wanted more than ravioli. It is so delicious and elegant. Chop the meat up small along with some of the roasting vegetables for a real depth of flavour. Toss with a really simple tomato sauce and top with parsley, fresh lemon zest and parmesan to add some punch and acidity.

Here's what you'll need

SHORT RIB RAVIOLI
  • 2 pounds beef short ribs
  • 1 medium onion (finely chopped)
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 cups red wine
  • 2 tbsp mustard
  • 1 tbsp dried or fresh rosemary
  • 2 stalks celery (chopped)
  • pasta dough
  • 1 small shallot (finely minced)
  • 6 cloves galic (finely minced)
  • 4 large tomatoes (cubed)
  • 1 lemon (juice and zest)
  • ¼ cup chopped parsley
  • ¼ cup fresh grated parmesan
  • salt and pepper


    THE FILLING

  1. brown the ribs really well in a deep oven-proof pot, remove and set aside

  2. add shallots, celery, garlic and 1 tomato and sautee until translucent and soft

  3. toss the meat back in, season well and add red wine and enough water to cover

  4. put the lid on, place into a 225° oven and bake for 6 hours...check on it once in a while, stirring and adding more water if it needed

  5. it's ready when the meat just falls off the bone

  6. allow the whole thing to cool down completely in it's liquid...prefeerably overnight in the fridge

  7. shred the meat (and some veggies too) and chop it up quite finely

  8. SHORT RIB RAVIOLI



    THE SAUCE

  9. sautee the shallots and garlic in plenty of olive oil

  10. add diced tomatoes and simmer for 20 minutes, mashing the tomatoes with the back of your spoon

  11. season the sauce

  12. scoop out your raviolis from the boiling water and toss them in the sauce and swirl the pan around

  13. always undercook your pasta a little and finish cooking it in the sauce...it will absorb the sauce and if you add some pasta water to the sauce, it will thicken it and make it all come together

  14. pour onto a warmed plate

  15. finely chop parsley and lemon zest and sprinkle on the pasta

  16. grate on some nice parmesan...ta da!

  17. SHORT RIB RAVIOLI

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