This short rib ravioli might be my favorite recipe. The ravioli is filled with tender slow cooked short ribs and mushrooms sautéed in sherry. The sauce is a reduction of the sauce the short rib was marinated and cooked in, with mushrooms and a touch of cream. The flavors blend and balance nicely, creating a sophisticated meal.
Since I marinated the short ribs for a day, and slow cooked them for 6 hours, before I finally assembled ravioli, this meal requires a lot of preparation time. None of these steps are very difficult. The active preparation time is a small fraction of the total prep time, but the overall preparation time might sound intimidating. If you want to save yourself some time, you can skip assembling the ravioli and instead serve the short rib, mushrooms, and cream sauce over pasta.
Total Time: about 18 hours (marinate overnight, and slow cook for 6 hours)
Active Time: 1 1/2 hours
For the Short Ribs you will need:
2 pounds Short Ribs
1 large Onion, chopped
1 Red Bell Pepper, chopped
1 cup chopped Carrots
1 Shallot, sliced
1 cups Beef Broth
1 cup Sherry
1 teaspoon Thyme
1/4 cup Red Wine Vinegar
To turn the Short Ribs into Ravioli you will need:
1 package Fresh Lasagna Sheeta
1 tablespoon Butter
8 ounces Cremini Mushrooms, chopped
Salt and Pepper
1 cup of the sauce from the cooked short ribs
1/3 cup Sherry
1/3 cup Cream
Combine all of the ingredients for the Short Ribs in a crock pot. Stir together. Refrigerate the crock pot insert and let the beef marinate over night, for about 12 hours.
Remove the marinating short ribs from the fridge and place the crock pot insert on the base. Turn on to low and let cook for 6 hours.
After 6 hours remove the cooked short rib from the crock pot and set aside. Then place a colander in a large bowl. Pour the sauce from the crock pot through the colander and into the bowl.
Separate the meat from the bones, and discard any excess fat. Then dice. Skim the fat off the top of the sauce from the crock pot.
Melt the butter in a large skillet over medium heat. Add the mushrooms and generously salt and pepper them. Stir thoroughly, and let cook for 2 minutes. Then add the sherry and 1/3 cup of the sauce from the short ribs. Let simmer and reduce until most of the liquid has been absorbed.
Combine the diced short ribs and half of the mushrooms. Then assemble the ravioli. Begin by running a lasagna sheet under warm water. You want to rinse off the flour or cornmeal that was used to separate the pasta sheets. After about 20 seconds the pasta will become sticky again. Place the lasagna sheet on a floured surface. Line up teaspoons of the filling 2 inches apart and 1 inch from the edges. Then fold the pasta over. Cut in between the raviolis. Press the edges with your fingers, removing any air bubbles, and then seal edges with a fork. (Check out the video for detailed instructions).
Set the ravioli aside and prepare the creamy mushroom sauce. Add the remaining short rib sauce to the mushrooms. Simmer and let reduce in half. Then add the cream. Let lightly simmer while you cook the pasta.
Bring water to boil and cook the pasta until it floats. Then top with the creamy mushroom sauce and serve.
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