Some of the links in this post are affiliate links, which means I earn a commission if you make a purchase using the link (click here for more information).
There is a new local restaurant in an area that desperately needs some good restaurants. One of their specials the first night I went was short rib ravioli, and it was amazing. I knew I needed to try to replicate it at home. I took a major shortcut and used sauce from Wegmans because I wanted to focus on getting the ravioli right.
These turned out amazing! I definitely want to make them again. They would also be good to make with leftover short ribs from another recipe.
1 jar pasta sauce (I used Wegmans Italian Classics blush sauce)
1½ lbs. bone-out short ribs
2 medium onions
4 cloves garlic
1 tbsp rosemary
1 tsp basil
½ tsp thyme
¼ tsp sage
4 cups beef stock
½ cup red wine
2½ to 3 cups flour
Pinch of salt
Cold water (if needed)
Dice onion and grate garlic using a microplane. Place in a bowl. Add seasonings and stir to coat. Set aside.
Preheat oven to 325°. Preheat braiser or small dutch oven on the stovetop (medium heat).
Salt short ribs on all sides. Add a small amount of olive oil to the braiser or dutch oven. Sear all four long sides for 2 minutes per side. Transfer to a plate.
Saute onions and garlic until they begin to become caramelized. Deglaze the pan with the red wine. Return the short ribs to the pan, along with the beef stock. Depending on the size of the pan you’re using, you may not need all of the stock. The stock should come about halfway up the short ribs.
Move the pan to the oven and cook with the lid on for about 2 hours, until the meat easily shreds apart with a fork. Cook for an additional 15-20 minutes uncovered, then remove from the oven and let the short ribs rest.
Once the ribs have rested for about 20 minutes, remove them from the pan and pull the meat apart with a fork. Set the meat aside in a bowl with lots of paper towels to absorb the excess fatty liquid. Stir a few times to make sure the meat won’t be greasy in the ravioli.
Scoop the flour onto a work surface (I use a Pampered Chef pastry mat). Start with 2½ cups, then add more if the dough is too sticky after the eggs are incorporated. Make a well in the center. Add salt. Drizzle with a bit of olive oil. Add one egg and start to incorporate with a fork. Continue to add eggs one at a time, incorporating more of the flour after each one. You will reach a point where it’s clear you can’t do any more with the fork and you just need to use your hands. Once you have a dough ball, knead, knead, knead for several minutes. If the dough feels dry, add some of the cold water to get it to the right texture. The texture should be kind of elastic-y, but not really sticky.
Separate dough into portions about a half cup in size. Cover unused dough with plastic wrap. Roll out dough to #6 setting using pasta machine (start on the widest setting, #1, and work your way thinner). Place pasta dough strips back onto the work surface. Cover with plastic wrap until it’s time to use them.
Bring a pot of water to a boil while assembling the ravioli, and begin heating the sauce on the stovetop.
Scoop short ribs onto one half of each sheet. You’ll want somewhere between 1tsp to 1tbsp of filling depending on the size of the ravioli. Be careful not to overfill because you want a good seal. Fold the other half of the sheet over. Press around each of the ravioli to seal tightly. Cut with a ravioli stamp of pastry wheel.
Boil the ravioli for about 7 minutes. To check for doneness, test an edge since this is the thickest part that takes longest to cook. Remove the ravioli from the pot using a spider spoon. Toss the ravioli in the sauce on the stovetop. Transfer to a plate and top with grated parmesan.