In a small bowl, whisk to combine the egg and the water. Set aside.
Place heaping teaspoons of the short rib mixture along one of the long sides of one of the pasta sheets. Allow for at least 1/2 an inch of space on all sides of the short rib mixture. Brush the egg mixture on all sides of the short rib mixture and fold the unadorned half of the pasta sheet over top of the adorned pasta sheet.
Using your fingers, press to form a seal on all sides of the short rib filling. From here you can either us a pasta wheel or a ravioli stamp to cut out your filled pasta. Toss the finished ravioli in some additional semolina flour and set aside.
Once all your ravioli is cut, bring a large pot of water to a boil. Add a liberal amount of salt and add your ravioli. Cook the ravioli for 3 minutes or until al dente.
When your ravioli is in the water, place the skillet with the sauce over medium heat. Once the sauce is hot, the ravioli should be done. Using a spider or a large slotted spoon, transfer the ravioli from the water to the skillet. Take the skillet off of the heat and toss to coat the ravioli. If the sauce is too thick, add a splash of the pasta water.
Spoon the ravioli onto plates and garnish with a sprinkling of Parmesan cheese and fresh basil leaves. Serve immediately with good wine.