I don't want to admit it, but it's true. Summer is nearly over. If your kids haven't gone back to school yet, they will be in the upcoming week or two. It's sad to say good bye to the relaxing days of summer, but there is one bright spot I like to think about - fall comfort foods.
As much as I love a steak on the grill, I start to long for spaghetti and meatballs and roast chicken, the kind of dinners that it's just too hot to make in the summer. Being a food blogger means I get to ignore that feeling and make those foods in the middle of the summer to get ahead of schedule!
My husband came home from a dinner out with clients a few months ago after having short rib ravioli with mushroom sauce and it's been on my mind to make my own version. I started with braising the short ribs as I usually would. They are so flavorful and melt in your mouth that they don't need too much fixing up.
Making ravioli can seem like more trouble than it's worth, but these are definitely worth it! Making homemade pasta would obviously make these even more awesome, and you can use the dough recipe from Casey's chestnut agnolotti recipe if you'd like to try. I used wonton wrappers, which are a good stand in when you don't have time for the whole shebang!
The whole family loved this ravioli. The kids didn't like the chunky mushrooms in the sauce, but they liked the sauce and pushed the mushrooms aside - I'll take what I can get!
Try Allison's rustic bread recipe to soak up the sauce and the extra bits of shredded beef.
These ravioli are so good you may not want wait for that first Sunday of the fall that is a bit brisk, I think anytime will be the perfect time to try these short rib ravioli.
Short Rib Ravioli Recipe
Ingredients
For the Ravioli:- 1 1/4 pounds beef short ribs, boneless
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup red wine
- beef broth, or water
- 24 wonton wrappers
- salt and pepper
- 1 tablespoon butter
- 1 clove garlic, minced
- 16 ounces mushrooms, sliced
- 1/4 cup sherry cooking wine
- 1/2 cup half and half
- 1 tablespoon fresh parsley, minced
- salt and pepper
- grated parmesan cheese, for serving
Directions
For the Ravioli:
- Season short ribs with salt and pepper.
- Heat olive oil and butter in a dutch oven or heavy bottomed pot with a tight fitting lid over high heat.
- Add short ribs and brown on all sides. Remove ribs and set aside.
- Turn heat to low and add garlic. Add red wine and turn up the heat to high. Cook 5 minutes until reduced by half. Add short ribs and any juices back to pot. Pour over enough broth or water to cover the ribs. Turn heat to low and cover. Cook 2 hours or until the ribs are falling apart when poked with a fork.
- Remove ribs from pot and set aside. Remove and excess fat and break apart ribs with a fork. Take 1/2 cup of the sauce from the pot and stir into the shredded beef.
- Place about a tablespoon of the beef in the middle of a wonton wrapper. Rub the edges of the wonton with water and fold over the corner to form a triangle, press together with your fingers to seal.
- Place filled ravioli on a baking sheet lined with parchment paper and cover with a damp towel until ready to use.
- Bring a salted pot of water to a boil and add ravioli 6-10 at a time. When the ravioli float to the top (1-2 minutes) remove them with a slotted spoon.
For the Mushroom Sauce:
- Melt butter in a skillet over medium heat. Add garlic and cook one minute. Add mushrooms, cover and let cook for 5 minutes until mushrooms are softened.
- Turn heat to medium high and add sherry, cook 3 minutes. Stir in half and half and parsley and cook until the half and half is warmed.
- Serve on top of ravioli and sprinkle with parmesan cheese.
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