In the world of pasta, few dishes conjure up images of richness and elegance as our Short Rib Ravioli with Creamy Mushroom Ragù. This recipe ventures into the world of handmade pasta, where tender short ribs meet a rich and earthy mushroom ragù. This is a dining experience that's as sophisticated as it is comforting.
Making homemade ravioli might seem like a bit of an endeavor, but the reward is well worth the effort. The short ribs, slow-cooked to perfection, contribute a melt-in-your-mouth tenderness that perfectly complements the savory essence of the mushroom ragù.
Let's explore the intricacies of pasta-making and flavor composition, creating a delightful dish that redefines indulgence.
This recipe is made with meat from leftover short ribs. Short rib meat is a perfect filling for ravioli due to its rich, savory flavor and tenderness. The deep, meaty taste of the short rib meat complements the pasta and the mushroom cream sauce, creating a well-rounded and delicious dish. Here are two easy short rib recipes: Wine Braised Beef Short Ribs and Smoked and Braised Beef Short Ribs. Both are fantastic.
This is a great dish for date night, special occasions or just a cold winter night. The flavors and textures of homemade ravioli tend to be superior to anything store-bought, providing a special dining experience that is great to share with loved ones.
This was inspired by my other recipes for Chicken Pot Pie with Morel Mushrooms and Gnocchi with Short Rib Ragu.
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Ingredients
- Short Rib Filling
- Short rib leftovers
- Yellow onion
- Mushrooms
- Ravioli Dough
- All purpose flour
- Eggs
- Olive oil
- Mushroom Sauce
- Olive oil
- Unsalted butter
- Shallots
- White mushrooms
- Porcini mushrooms
- Heavy cream
- Kosher salt
- Black pepper
- Parmesan cheese
See Short Rib Ravioli with Creamy Mushroom Ragù recipe card for quantities.
Instructions
Prepare Leftover Short Ribs
The short rib filling is made with meat from leftover short ribs.
Remove the bones from the leftover short ribs and trim the fat. Then shred the meat.
Shred the short rib meat. Sauté onion and mushroom until soft. Add the short rib meat, mix well and cook for 2 minutes. Remove from heat and allow to cool.
Make the Dough
The homemade pasta dough for the short rib ravioli is easy to make by hand. There is just no need to get the mixer dirty to make fresh pasta. Place the flour on a counter top, make a well, add the eggs, and mix with a fork. After a few minutes, get in there with your hands and mix it well. In the video, my basic pasta dough was a bit dry so I added an extra egg and all was well.
Once the dough comes together, wrap it in plastic wrap and let it rest for 30 minutes.
Add eggs to the well in the center of a mound of flour.
Mix the eggs into the flour with a fork.
Mushroom Cream Sauce
While the short rib ravioli are really good, the mushroom cream sauce is the real star of this dish. Sauté some shallots, add the mushrooms and some braising liquid from the short ribs, and finish with a little cream, salt and pepper. Now put down the spoon and save some of this incredible sauce for the ravioli.
Sauté shallots and mushrooms in butter in a large skillet over medium heat.
Add heavy cream to the shallots and mushrooms.
Make the Ravioli
After the dough has rested, cut it in half and flatten out one piece. Set your pasta machine to the widest setting, usually marked as "1", and run the dough through. Fold it in thirds, repeat the process, and gradually progress through settings 1 to 5 to achieve your desired pasta dough consistency. Repeat with the other piece of dough as needed. See the video for instructions on how to use a pasta roller.
Roll out the dough into a long pasta sheet. Always start on the widest setting and work your way down to the appropriate thickness.
Lay a pasta sheet out on the counter and add a tablespoon of the shredded short rib meat every 4" or so.
Lay another sheet of pasta on top, then press down in between the pockets of filling and on the edges to seal. Cut the ravioli with a pasta cutter. Place the cut ravioli on a rack and let them dry for 30 minutes.
Add top sheet of pasta and cut the ravioli.
Short rib ravioli ready to cook.
Heat a large pot of salted water over high heat until boiling. Drop the ravioli into the water and cook for a 2-3 minutes. They are done when the ravioli floats. Remove them with a spider and drain them on a tea towel. Plate the ravioli and place a generous helping of the creamy mushroom sauce on top of the ravioli. Sprinkle with a some parmesan cheese. For a really special treat, finish with a little truffle oil. Enjoy!
Variations
The ravioli can be made with just about any leftover BBQ meat. Leftover brisket makes fantastic ravioli.
Substitutions
If you don't have shallots on hand, you can use sweet onions, white onions or yellow onions as substitutes. Each will have a slightly different flavor.
Equipment
A simple, hand-crank pasta machine was used to roll out the dough for the ravioli. This is an essential piece of equipment because it produces a very thin and uniform sheet of pasta, better than can be done with a rolling pin.
A spider was used to remove the ravioli from the boiling water. Ravioli are fairly delicate and easy to break open. Using a spider helps keep them in one piece.
Storage
Store Cooked Ravioli in the Refridgerator
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Store the leftover mushroom sauce in a separate airtight container. Ravioli can be reheated by dropping them into hot water for a few minutes. The mushroom sauce can be reheated in a small sauce pan over low heat. A little more heavy cream may be needed.
Freeze Uncooked Ravioli
Uncooked ravioli can frozen for later. Arrange assembled ravioli on a parchment-lined baking sheet in a single layer. Place the baking sheet in the freezer for 2 hours. Then, transfer them to a freezer bag. Better yet, seal them with a vacuum sealer. The frozen ravioli can be stored in the freezer for up to 3 months.
When it comes to cooking the frozen ravioli, you should boil them for an additional 1-2 minutes longer than the cooking time recommended for fresh pasta or until the ravioli float in the boiling water.
Top Tips
Here are some key tips for making ravioli successfully:
- Don't Overfill: Properly filling the ravioli is essential to ensure a secure seal. Avoid overfilling each ravioli to prevent any spillage during the cooking process.
- Make Them all the Same Size: Consistency in size can be achieved by using a ravioli mold. This tool can help in shaping and sealing the ravioli efficiently for a professional finish.
- Make Sure They Are Sealed: Make sure the ravioli are sealed all the way around before dropping them into the hot water. Gently press on the dough all the way around before cutting them with a pasta cutter. The pasta cutter will help seal them, but they need pressed down first.
- Dust Them With Flour: To prevent sticking, lightly dust the ravioli with flour before cooking. Place them on a floured surface or parchment paper until you're ready to cook them.
- Remove Them When They Float: When cooking the ravioli, watch for when they start floating in the water. This indicates that they are done. Be careful not to overcook the ravioli as this can cause them to fall apart and the filling to spill out.
Final Thoughts
As you enjoy last bite of Short Rib Ravioli with Mushroom Ragù, revel in the satisfaction of having created a restaurant-quality dish from leftovers. Some of the best dishes come from what is already in your kitchen. Whether you're cooking for loved ones or simply treating yourself to a gourmet dinner, Short Rib Ravioli with Mushroom Ragù is a dish brings a touch of sophistication to your dining experience.
The next time you make braised short ribs, make extra because you will want the leftover short rib meat to make short rib ravioli. When wrapping up the leftover short ribs, remember to save some of the braising liquid. It is an important ingredient in the mushroom ragù.
Related
If you're looking to expand your recipe repertoire, consider trying out these delightful dishes:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Short Rib Ravioli with a Creamy Mushroom Ragu Recipe
Ingredients
Short Rib Filling
- 2 lbs short rib leftovers
- ½ cup yellow onion chopped
- ½ cup mushrooms chopped
Ravioli Dough
- 2 cup all purpose flour
- 2 each eggs large
- 1 tbs olive oil extra virgin
Mushroom Sauce
- 1 tbs olive oil extra virgin
- 1 tbs butter unsalted
- 1 each shallot chopped
- 1 cup mushrooms fresh
- 1 cup porcini mushrooms fresh or dried and reconstituted
- 2 cups braising liquid from the short ribs
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Place the flour on a counter top and make a well. Add the eggs and olive oil. Mix the eggs and incorporate some of the surrounding flour with a fork. Kneed by hand until the dough comes together (about 10 minutes). Wrap in plastic wrap and let it rest for 30 minutes.
- In a large fry pan, melt butter and oil and sauté the shallots until soft. Add the mushrooms and and cook until mushrooms begin to brown. Season with salt and pepper and then add the braising liquid and continue to cook for 10 minutes. Add the cream, bring to a boil, then reduce heat and simmer for 15 minutes.
- Chop the short rib meat. Sauté onion and mushroom until soft. Add the short rib meat, mix well and cook for 2 minutes. Remove from heat and allow to cool.
- Roll out pasta dough according to the manufacturer's instructions for your pasta machine. Lay one long piece of past on the counter and add a tablespoon of the meat mixture to the center of the dough. Repeat every 4 inches. Place another sheet of dough on top and press down all around the filling to seal. Cut out individual ravioli and place on a rack to dry for 20 - 30 minutes.
- Bring a pot of water to a boil. Add the ravioli and cook until they begin to float, about 6 minutes. Drain and plate ravioli. Top with mushroom ragu and serve.
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