Easy Beef Short Rib Ravioli Recipe

When it comes to comfort food, Italian cuisine knows how to deliver, and ravioli are a timeless favorite. But why settle for store-bought when you can create your own gourmet masterpiece at home? This beef short rib ravioli recipe combines rich, tender, slow-cooked beef with delicate pasta to create a dish that feels both indulgent and rewarding to make.

Whether you're a pasta-making pro or a passionate home cook ready to try something new, we've got you covered. This guide will take you step by step through preparing beef short rib ravioli, complete with a simple yet flavorful sauce for the ultimate dining experience.

Why You'll Love This Recipe

This beef short rib ravioli recipe isn’t just your average weekday dinner. It’s special and worth every bit of the effort you’ll put into making it. Here's why:

Tender and Flavorful Filling: Slow-braised beef short ribs seasoned to perfection.
Homemade Pasta: Create light, delicate ravioli wrappers that elevate the dish.
Comfort Meets Elegance: Perfect for a cozy night in or impressing dinner guests.

Ingredients You'll Need

Before we jump in, here's a full list of ingredients to help you prepare.

For the Filling:

2 pounds of beef short ribs
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 cup red wine (dry)
2 cups beef broth
2 tablespoons tomato paste
1 sprig of fresh rosemary
Salt and pepper to taste

For the Pasta Dough:

2 1/2 cups all-purpose flour
4 large eggs
A pinch of salt

For the Sauce (Optional):

4 tablespoons unsalted butter
6 fresh sage leaves
Grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prepare the Beef Short Rib Filling

The heart of this dish lies in the rich, tender beef filling.

Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set them aside.
Cook the Aromatics: Using the same skillet, add the onion, carrots, and celery. Cook until softened (about 5–7 minutes). Stir in the garlic and tomato paste, cooking for another minute.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow it to reduce slightly (2–3 minutes).
Simmer: Add the beef broth, rosemary, and seared short ribs back into the skillet. Bring to a simmer, cover, and reduce the heat to low. Cook for 2–3 hours or until the beef is fall-apart tender.
Shred the Beef: Remove the short ribs from the skillet and shred the meat with two forks. Strain the cooking liquid and mix just enough into the shredded beef to keep it moist and flavorful. Set aside to cool.

Step 2: Make the Pasta Dough

Homemade pasta is easier than you might think!

Mix the Dough: On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, add the salt, and begin whisking the eggs with a fork, gradually incorporating the flour from the edges.
Knead: Once the mixture starts to come together, knead it by hand for 8–10 minutes until smooth and elastic. If the dough feels too dry, add a few drops of water. Wrap the dough in plastic wrap and rest for at least 30 minutes.

Step 3: Assemble the Ravioli

Now comes the fun part!

Roll Out the Dough: Divide the dough into four portions. Roll each portion into thin sheets using a pasta machine (or a rolling pin), aiming for about 1/16-inch thickness.
Add the Filling: Lay one sheet of pasta flat on a floured surface. Place small heaps (about 1 teaspoon) of the cooled beef filling evenly spaced apart. Brush the edges with water and lay another sheet of pasta over the top. Press around each mound to seal, making sure to remove any air.
Cut the Ravioli: Use a ravioli cutter or sharp knife to cut out individual pieces. Press the edges to ensure they’re fully sealed.

Step 4: Cook the Ravioli

Fresh pasta cooks quickly!

Bring to a Boil: Boil a large pot of salted water.
Cook in Batches: Carefully add the ravioli and cook for 2–3 minutes or until they float to the surface. Use a slotted spoon to remove and set aside.

Step 5: Make the Sauce (Optional)

A simple sage butter sauce complements the ravioli beautifully.

Melt Butter: Heat the butter in a skillet over medium heat until it turns golden brown and smells nutty.
Add Sage: Toss in the fresh sage leaves and cook for another 30 seconds.
Serve: Drizzle the sauce over the cooked ravioli and sprinkle generously with grated Parmesan cheese.

Tips for Success

Time-Saving Hack: If you're short on time, use store-bought pasta dough or wonton wrappers.
Make Ahead: Both the filling and pasta dough can be prepared a day in advance and stored in the fridge.
Freezing Ravioli: Freeze uncooked ravioli in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 2 months.

Pairings to Elevate Your Meal

Pair your beef short rib ravioli with a robust red wine like Chianti or Barolo. For sides, a simple arugula salad or garlic bread will round out the meal beautifully.

Savor the Experience

Making beef short rib ravioli at home is more than just preparing a meal; it’s an experience. Savor the delightful challenge of rolling out pasta, stuffing it with flavorful filling, and sitting down to enjoy a dish that's both indulgent and rewarding. Whether you're treating yourself or hosting a dinner party, this recipe is sure to impress.

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