Red Wine Braised Beef Short Rib Ravioli with Rosemary Demi-Glace
Homemade Egg Pasta Dough
Ingredients:
2 cups pasta flour (Tipo 00 recommended)
6 egg yolks
1 tbsp water (add gradually)
½ tsp salt
Instructions:
On a clean surface or in a mixing bowl, create a well with the flour. Add the yolks and salt to the center.
Gradually incorporate the flour into the yolks using a fork or dough hook attachment on a mixer.
Add water slowly as needed until a firm dough forms.
Knead until smooth, about 8–10 minutes.
Cover and let rest under a bowl or plastic wrap for 30 minutes before rolling.
Red Wine Braised Short Ribs
Ingredients:
1 lb beef short ribs
1 large white onion, chopped
3 carrots, peeled and chopped
4 celery stalks, chopped
8 garlic cloves, smashed
4 rosemary sprigs
¼ bottle red wine
2+ cups beef stock
Salt & black pepper
Instructions:
Season ribs with salt and pepper. Sear on all sides in an oven-safe pan until well browned. Remove and set aside.
Add onion, carrot, celery, and garlic. Sauté 2–4 minutes until fragrant.
Deglaze with red wine, scraping browned bits from the pan. Reduce wine by half.
Return ribs and juices to the pan. Add rosemary and enough beef stock to cover ribs halfway.
Cover and braise in a 320°F (160°C) oven for 4 hours.
Shred meat and set aside. Strain cooking liquid and reserve for demi-glace.
Ravioli Filling
Ingredients:
Braised short rib meat, shredded
8 oz Fontina cheese
8 oz fresh mozzarella
1 tbsp fresh chopped garlic
1 tbsp fresh rosemary
2 oz beef stock
Pinch of black pepper
Instructions:
Blend cheeses, garlic, and rosemary into a paste.
Hand-mix with the shredded beef and beef stock until well combined.
Chill slightly to firm before filling ravioli.
Assemble the Ravioli
Roll pasta dough into thin sheets using a pasta roller.
Place teaspoons of filling onto one sheet, leaving space between each. Cover with a second sheet and press to seal.
Cut into rounds or squares using a cutter or knife.
Lightly flour and set aside on a tray until ready to cook.
Rosemary Beef Demi-Glace
Ingredients:
¼ cup minced onion
¼ cup minced garlic
¼ cup fresh chopped rosemary
2 tbsp tomato paste
3 tbsp butter
1 cup red wine
Reserved short rib braising liquid
Instructions:
Sauté onion, garlic, and rosemary in a saucepan until soft.
Add red wine and reduce by half.
Stir in tomato paste and short rib stock. Simmer and reduce by half or until thickened.
Finish with butter for a glossy, rich sauce.
To Serve
Boil ravioli in salted water for 2–3 minutes or until they float.
Gently toss in the rosemary demi-glace.
Plate and garnish with extra rosemary or Parmesan if desired.