Thats Nerdalicious Recipe

Table of Contents

Short Rib Ravioli with Creamy Mushroom Sauce: A Culinary Symphony

The aroma of braised short ribs always transports me back to my grandmother’s kitchen. On Sundays, the slow simmer filled the air with a comforting richness that promised a truly special meal. While her classic pot roast was legendary, I often found myself dreaming of taking those tender, savory flavors and transforming them into something unexpected. This short rib ravioli, bathed in a creamy mushroom sauce, is my homage to those cherished memories, a dish that elevates comfort food to an art form.

Recipe Overview

Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 6
Yield: Approximately 30 ravioli
Dietary Type: Not specified

Ingredients

Short Ribs

4 pieces short ribs, 2-inch cut
4 cups red wine
1 shallot, minced
1 garlic clove, chopped
5 sprigs fresh thyme
5 sprigs fresh rosemary
4 cups veal stock
2 tablespoons ketchup
2 tablespoons honey
1 carrot, chopped
1 leek, chopped
1 celery, chopped
Salt & freshly ground black pepper, to taste

Short Rib Filling

3 large onions, thinly sliced
Shredded meat from braised short ribs (above)
1 cup mixed dried mushrooms
2 cups boiling water

Pasta Dough

3 1⁄2 cups flour
6 eggs
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped herbs (basil, parsley, chives), optional

Creamy Mushroom Sauce

2 tablespoons olive oil
1 tablespoon butter
2 cups mixed fresh mushrooms, sliced
1 shallot, minced
2 cups braising liquid from the short ribs (reserved)
2 cups 35-percent cream (heavy cream)
Salt & freshly ground black pepper, to taste

Garnish

Chopped fresh chives
Grated Parmesan cheese

Equipment Needed

Heavy saucepan or Dutch oven
Large pot
Saute pans
Pasta machine (optional, rolling pin can be used)
Cookie cutter (for ravioli shape)
Parchment paper
Baking sheet

Instructions

Marinate the short ribs: In a large bowl, combine the short ribs with red wine, minced shallot, chopped garlic, fresh thyme sprigs, and fresh rosemary sprigs. Cover and refrigerate overnight, or for at least 8 hours.
Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C).
Sear the short ribs: Remove the short ribs from the marinade and reserve the marinade. Pat the ribs dry with paper towels. In a heavy saucepan or Dutch oven over medium-high heat, sear the short ribs until golden brown on all sides. Remove the seared ribs from the pan and set aside.
Caramelize the vegetables: Add the chopped carrot, chopped leek, and chopped celery to the same saucepan. Caramelize the vegetables over high heat until they are nicely browned, stirring occasionally.
Deglaze the pan: Deglaze the pan with the reserved marinade. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
Braise the short ribs: Return the seared short ribs to the saucepan. Add the veal stock, ketchup, and honey. Season with salt and pepper to taste.
Bake the short ribs: Cover the saucepan tightly and place it in the preheated oven. Braise for 3 hours, or until the meat is very tender and easily falls off the bone.
Strain and reduce the braising liquid: Remove the saucepan from the oven. Transfer the short ribs to a plate and let them cool slightly. Strain the braising liquid into a separate container, discarding the solids. Skim off the fat from the surface of the braising liquid. Over medium heat, reduce the braising liquid by half, which should take about 30 minutes. Set aside the reduced braising liquid for the creamy mushroom sauce.
Rehydrate the dried mushrooms: In a heatproof bowl, combine the mixed dried mushrooms with boiling water. Let them rehydrate for about 15 minutes. Reserve the mushroom liquid for the sauce.
Caramelize the onions: Place the thinly sliced onions in a saute pan over low heat. Cook for about 30 minutes, or until golden brown and caramelized, stirring regularly to prevent burning.
Prepare the short rib filling: In another pan, saute the rehydrated mushrooms in olive oil. Season with salt and pepper. Add the shredded short rib meat and caramelized onions to the pan. Stir to combine and season with salt and pepper to taste. Set aside to cool slightly.
Make the pasta dough: On a clean work surface, place the flour in a mound and make a well in the center. Add the eggs and salt to the well.
Combine the dough: Using a fork, whisk the eggs together with the salt. Gradually incorporate the flour into the egg mixture, a little at a time. Using your hands, bring the mixture together to form a ball.
Knead the pasta dough: Knead the pasta dough for about 5 minutes, until smooth and elastic.
Rest the pasta dough: Place the dough in a bowl with olive oil. Cover with plastic wrap and let it rest for 15 minutes.
Roll out the pasta dough: Cut the pasta dough into 4 equal sections. 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 your pasta machine. If you don’t have a pasta machine, a rolling pin will work, but ensure you roll the dough thin enough.
Use a pasta machine: Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don’t pull on it. 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 again. Continue passing the dough through the machine until it’s about a 1/16-inch thick or number 2 on the pasta machine.
Assemble the ravioli: Using 2 spoons, place about 1 tablespoon of short rib filling into each pocket of the pasta sheet, leaving 2 inches between each.
Seal the ravioli: Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Use a cookie cutter to cut out the desired shape.
Freeze or cook the ravioli: Place the ravioli in a single layer on a parchment-lined baking sheet to prevent them from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
Prepare the creamy mushroom sauce: In a pan over medium heat, saute the minced shallot and sliced fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper.
Simmer the sauce: Add the reserved short rib braising liquid and the water from the rehydrated mushrooms. Continue cooking until the quantity is reduced by half, about 15 minutes.
Finish the sauce: Add the cream and let simmer until the sauce has thickened, about 10 minutes.
Cook the ravioli: Cook the ravioli in salted boiling water for 2 to 3 minutes, or until the ravioli floats to the surface.
Serve: Serve 3 to 4 ravioli per person. Spoon the mushroom sauce over the ravioli and garnish with grated Parmesan cheese and chopped chives.

Expert Tips & Tricks

For a richer sauce, add a splash of dry sherry or Madeira wine to the mushroom sauce while it simmers.
If you don’t have time to make your own pasta, you can use high-quality store-bought fresh pasta sheets.
To prevent the ravioli from sticking together while cooking, add a tablespoon of olive oil to the boiling water.
Make the short rib filling and braising liquid a day in advance to save time on the day you plan to serve the dish.

Serving & Storage Suggestions

Serve the short rib ravioli immediately after cooking. Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. The creamy mushroom sauce can also be stored separately in the refrigerator for up to 2 days. To reheat the ravioli, gently simmer them in the sauce until heated through. The cooked ravioli can also be frozen for up to 1 month.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	860.5 kcal	N/A
Calories from Fat	351 g	41%
Total Fat	39 g	60%
Saturated Fat	19.3 g	96%
Cholesterol	279.5 mg	93%
Sodium	589.1 mg	24%
Total Carbohydrate	81.8 g	27%
Dietary Fiber	4.2 g	16%
Sugars	13.2 g	52%
Protein	17.9 g	35%

Variations & Substitutions

Vegetarian: Substitute the short rib filling with a mixture of ricotta cheese, spinach, and roasted vegetables.
Gluten-Free: Use gluten-free pasta dough for a gluten-free option.
Dairy-Free: Substitute the heavy cream in the sauce with coconut cream or cashew cream for a dairy-free alternative.
Spicy: Add a pinch of red pepper flakes to the mushroom sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of mushroom for the sauce?
A: Absolutely! Feel free to use any combination of fresh mushrooms you enjoy, such as cremini, shiitake, or oyster mushrooms.

Q: Can I make the ravioli ahead of time?
A: Yes, you can assemble the ravioli ahead of time and freeze them for later use. Just be sure to freeze them in a single layer on a baking sheet to prevent them from sticking together.

Q: How do I know when the short ribs are done?
A: The short ribs are done when the meat is very tender and easily falls off the bone. A fork should easily slide into the meat.

Q: Can I use a different type of wine for the braising liquid?
A: Yes, you can use any dry red wine you prefer, such as Cabernet Sauvignon, Merlot, or Pinot Noir.

Q: What if my pasta dough is too sticky?
A: If your pasta dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the desired consistency.

Final Thoughts

This Short Rib Ravioli with Creamy Mushroom Sauce is more than just a meal; it’s an experience. The combination of tender short ribs, delicate pasta, and rich, earthy sauce is sure to impress your family and friends. Don’t be intimidated by the multi-step process – each step is manageable, and the final result is well worth the effort. I encourage you to try this recipe and share your creations. Pair it with a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio to complement the richness of the dish. Bon appétit!

Short Rib Ravioli and Creamy Mushroom Sauce Recipe