For this week’s Italian Sunday Dinner I’m making Beef Short Rib Ravioli served in a rich mushroom cream sauce. I’ve had a small package of beef short ribs from the farmer’s market sitting in the freezer, and this was the perfect recipe to use them up! The mushroom cream sauce was perfect with this hearty pasta. I used a pasta roller and a ravioli press to make this dish.
- 1/2 lb. beef short ribs
- 1 cup red wine
- 1/4 cup dried shallots
- 1 tsp. dried thyme
- 1 sprig fresh rosemary
- 2-3 tbsp. olive oil
- 2 cups vegetable stock
- 1 tbsp. ketchup
- 1 tbsp. honey
- 1 carrot, chopped
- 1 stalk celery, chopped
- 3 garlic cloves, minced
- 1/2 cup sweet onion, diced
- 1 large sweet onion, diced fine
- 2 tbsp. olive oil
- 1/2 cup dried mushrooms
- 1 cup boiling water
- 100 g. 00 flour
- 100 g. semolina flour
- 100 g. whole wheat pastry flour
- 1 extra large egg
- 10 tbsp. ice water
- 4 tbsp. butter
- 4 tbsp. olive oil
- 1 pkg baby bella mushrooms, cleaned and sliced
- salt and pepper
- 1/4 cup half n’ half
- 1/4 cup sour cream
- 2 tbsp. flour
- grated cheese
- fresh Italian parsley and basil
Combine the red wine, shallots, rosemary and thyme to make a marinade. Place the short ribs in a deep baking dish with the marinade, cover and refrigerate overnight.
The following day, pour the marinade into a sauce pan and keep warm. Remove the ribs and sear them in a heavy skillet with olive oil.
Remove the ribs, and add the carrots, onion, celery and garlic. Add a little more olive oil, season with salt and pepper.
Cook 5 minutes, stirring frequently. Remove the skillet from the heat and pour in the reserved marinade. Deglaze the skillet then add the vegetable stock, honey and ketchup. Return the short ribs to the skillet, cover and turn heat down to low. Braise for at least 3 hours, until meat easily pulls away from the bone.
Remove the short ribs from the skillet. Strain the liquid into a sauce pan, skim the fat and discard the vegetables. This will be the base for the mushroom cream sauce, cover and keep it warm.
Allow the ribs to cool slightly then shred them with 2 forks.
Cover and refrigerate until ready to use.
In a small saucepan, soak the dried mushrooms in hot water for 15-20 to re-hydrate. Drain the mushrooms in a fine mesh sieve or cheese cloth, and add strained liquid to the sauce. Coarsely chop the re-hydrated mushrooms. Wipe the skillet clean, and add 2 tbsp. olive oil. Cook the onions until caramelized, stirring frequently, 15-20 minutes. Add the re-hydrated mushrooms to the skillet and cook several minutes more. Season with salt and pepper, remove from heat, and stir in the shredded beef. Set aside to cool while you make the pasta dough.
Combine all of the pasta dough ingredients in the bowl of a stand mixer with the paddle attachment, using just enough ice water to create a shaggy dough.
Press the dough into a ball, cover with plastic wrap and rest for 20 minutes. Divide the dough into 6 pieces and roll each into a long thin sheet. I used my Kitchenaid® pasta roller attachment, and rolled each sheet to setting #4. Flour lightly and cover with waxed paper so the dough doesn’t dry out.
Dust your ravioli press with flour to keep the dough from sticking. Carefully lay a sheet of pasta dough over the press and top each ravioli with 1 tbsp. of the filling.
Brush lightly with water all around the filling, then lay another sheet of pasta dough on top. Press gently with your fingers to seal the edges.
Use a small rolling pin or dowel to press all around the outer edges and remove the extra dough.
Now press between each row like this to seal and define the edges.
Then down the middle.
Carefully lift out the ravioli and place them on a floured surface. Ahhhh!
Continue with the remaining sheets. I saved all the scraps of extra dough and there was enough to roll out one extra sheet.
Aren’t they lovely? Now let’s finish the dish. Set up a large pot of salted water and bring to a rolling boil. Heat a large skillet with 4 tbsp. olive oil and 4 tbsp. butter. Cook the fresh mushrooms until they release their liquid. Season with salt and pepper. Whisk 2 tbsp. flour into the sauce and add it to the skillet.
Gently drop the ravioli into the boiling water and cook 3-4 minutes. They will float to the top when cooked.
Stir 1/4 cup sour cream and 1/4 cup half n half into the sauce.
Use a spider strainer to lift out the ravioli and add to the sauce. Gently turn to coat with sauce and cook one more minute.
Transfer to a serving platter and garnish with grated cheese, fresh parsley and basil.
Oh my! Friends, this Italian Sunday dinner was 5-star restaurant quality! It would be a most amazing and memorable course for a holiday or special dinner party. If you have a ravioli press tucked away somewhere collecting dust I hope you will be inspired to bring it out and give this recipe a try ♥
Check out more of my Italian Sunday Dinner’s here.
The Extruded Noodle ©
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