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Short Rib Ravioli with Golden Tomato Sauce

Prep Time 45 mins
Cook Time 2 hrs 5 mins
Total Time 2 hrs 50 mins

Ingredients
  

Braised Short Rib Filling

  • 905 g (2 lbs) beef short ribs
  • 2 tbsp olive oil
  • 1 sweet onion diced
  • 4 cloves garlic thinly sliced
  • 1 1/2 cups dry red wine
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 6-8 sprigs thyme
  • 2 bay leaves

Golden Tomato Sauce

  • 4 yellow or orange heirloom tomatoes cut into wedges
  • 437 g (1 pint) zima tomatoes halved
  • 1 head garlic top lopped off
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp fresh thyme coarsely chopped
  • 1/4 cup basil chiffonade

Pasta Dough

  • 170g (6oz) semolina
  • 170g (6oz) 00 flour
  • 3/4 tsp salt
  • 4 egg yolks
  • 2 eggs
  • 1 tbsp water

Short Rib Ravioli with Golden Tomato Sauce

  • 1 egg
  • 1 tbsp water
  • 1 batch braised short ribs see above
  • 1 batch pasta dough see above
  • Parmesan cheese for sprinkling
  • Fresh basil leaves

Instructions
 

Braised Short Ribs

  • Preheat the oven to 350°F. Season the short ribs liberally with salt and pepper on all sides. Set aside.
  • Heat the olive into the bottom of a large braiser or deep, oven-safe skillet. Once the oil is shimmering, add the short ribs and brown them on all sides. Transfer the browned ribs to a plate and set aside.
  • Add the onion to the skillet along with a healthy pinch of salt. Sweat the onions on low until just translucent, about 5-7 minutes. Add the garlic and saute until fragrant, about 2-3 minutes more. 
  • Pour the wine into the skillet with the onions and add the Worcestershire sauce and Dijon mustard. Stir to combine. Increase the heat to medium-high and bring to a boil. Take the skillet off of the heat.
  • Nestle the ribs into the skillet and add the thyme and bay leaves. Fit a cover on top of the skillet and transfer to the onion. Braise the ribs for 2 hours or until most of the liquid has evaporated and the meat comes readily off of the bone. 
  • Remove the skillet from the oven and leave the ribs to cool. Once they're cool enough to handle, shred the meat and mix it back into the onions and garlic. Transfer the mixture to a bowl and set aside until you're ready to stuff the ravioli.

Golden Tomato Sauce

  • Arrange the tomatoes, head of garlic and fresh thyme on a large baking sheet lined with parchment paper. Drizzle the ingredients with the olive oil and sprinkle them with the salt. 
  • Place the baking sheet in a 350°C and slow roast for 2 hours. I recommend placing the tomatoes in the oven at the same time as the ribs. 
  • Take the baking sheet out of the oven and let stand until the head of garlic is cool enough to handle. Squeeze the garlic cloves out of the head of garlic and place them in a large food processor. Add the remaining contents of the baking sheet to the food processor and blitz until smooth. 
  • Pour the tomato sauce into a large deep skillet and add the basil. Stir to combine. Set the skillet aside until the ravioli is cooked.

Pasta Dough

  • In a large bowl, whisk to combine the semolina, 00 flour, and salt. Form a well in the center of the mixture and add the eggs, egg yolks and water to the well. 
  • Whisk to combine the eggs, yolks, and water, slowly pushing more the dry ingredients in the center until a thick dough begins to form. Place the lumpy dough on a well-floured surface and knead it until it comes together and is silky to the touch. Wrap the dough tightly in plastic wrap and let stand for at least 30 minutes at room temperature.
  • Unwrap the dough and divide into 8-equally-sized pieces. Working a piece at a time, roll each piece out to roughly an inch thick. Using a pasta roller, roll the pieces out into paper-thin sheets. I went to setting #5 on my KitchenAid Pasta Roller. Sprinkle the sheets with additional semolina flour and set aside.

To Assemble

  • 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.