4 pieces short ribs, 2-inch cut
4 cups red wine
1 shallot, minced
1 clove garlic, chopped
5 sprigs fresh thyme
5 sprigs fresh rosemary
4 cups veal stock
2 tablespoons ketchup
2 tablespoons honey
1 carrot, chopped
1 leek, chopped
1 celery stalk, chopped
Salt and freshly ground pepper
3 large onions, thinly sliced
Shredded meat from braised short rib
1 cup mixed dried mushrooms
2 cups boiling water
3 1/2 cups flour
6 eggs
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped herbs (basil, parsley, chives), optional
Pasta dough, recipe follows
2 tablespoons olive oil
1 tablespoon butter
2 cups mixed fresh mushrooms, sliced
1 shallot, minced
2 cups braising liquid from the short ribs
2 cups 35-percent cream
Salt and freshly ground pepper
Chopped fresh chives
Grated Parmesan, for garnish
A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online. You can also stuff the ravioli with ground meat or ricotta cheese.
Cooking Channel User
This is a very good recipe. A couple of thoughts for those who, like me, are making stuffed pasta for the first time:<br />1) Be sure mince all the components of the filling very finely. <br />2) The dough really needs to be towards the thin side and very pliant. If one or two ravioli end up with a small hole or tear, fear not—you can “patch” them (it’ll hold when they cook).<br />3) Cook time is a little tricky, since it varies based on the (I think) the composition and thickness of your dough. I’d say take the cook time appropriate to ribbon pasta made from your dough and add 60 to 90 seconds.<br />4) A more general observation: the sauce doesn’t need nearly this much cream. It’s playing a supportive role.<br />Overall this was a bit of a project, but worth it.
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