Braised Short Rib Ravioli with Ricotta Filling

Total Time: 4 10

Prep Time: 1

Cook Time: 3 10

Servings:

Make this delicious homemade short rib ravioli with fresh pasta, creamy ricotta filling, and a rich pan sauce using reserved braising liquid.

On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
Cover the dough with plastic wrap and allow it to rest for 30 minutes.
After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.

In a small bowl, combine all the filling ingredients: 2 cups shredded short ribs, 1/2 cup ricotta, 1/4 cup parmesan cheese, 4 tbsp bread crumbs and 1 tsp parsley.
Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.

In a saucepan over high heat, add the 1 cup of reserved shortrib cooking liquid. Boil until it thickens and reduces.
Top each serving of ravioli with a few spoonfuls of sauce. Top each plate with a sprinkle of parmesan cheese.