120 min
Short Rib Ravioli with Mushroom Sauce
Recipe GLPRf728a468e8f5ca
Tender braised short ribs are shredded and nestled inside delicate wonton wrappers to create homemade ravioli, then topped with a silky mushroom and cream sauce. This elegant dish combines rich beef flavors with earthy mushrooms for a restaurant-quality meal.
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Ingredients
1 1/4 pounds boneless beef short ribs
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
1/2 cup red wine
4 to 6 cups beef broth or water
24 wonton wrappers
1 tablespoon butter
1 clove garlic, minced
16 ounces mushrooms, sliced
1/4 cup sherry cooking wine
1/2 cup half and half cream
1 tablespoon fresh parsley, minced
Grated Parmesan cheese for serving
Directions
Season the boneless beef short ribs generously with salt and pepper on all sides.
Heat the olive oil and 1 tablespoon butter in a large Dutch oven or heavy-bottomed pot with a tight-fitting lid over medium-high heat until the butter melts and the oil is hot.
Place the short ribs in the pot and brown them on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a clean plate and set aside.
Reduce the heat to low and add the minced garlic to the pot. Stir constantly for about 1 minute until fragrant.
Pour in the red wine and increase the heat to high. Let the wine reduce for 5 minutes until it has reduced by approximately half, scraping up any browned bits from the bottom of the pot.
Return the browned short ribs and any accumulated juices to the pot.
Pour enough beef broth or water into the pot to cover the short ribs. Bring to a simmer, then reduce heat to low and cover the pot with its lid.
Braise the short ribs for 2 hours, or until they are very tender and falling apart easily when poked with a fork. The internal temperature should reach 145F.
Remove the pot from heat and carefully transfer the short ribs to a clean plate. Let them cool slightly until they can be handled.
Skim off any excess fat from the surface of the braising liquid in the pot. Using two forks, shred the cooked short ribs into bite-sized pieces.
Measure 1/2 cup of the braising liquid from the pot and stir it into the shredded beef until well combined.
Place approximately 1 tablespoon of the beef mixture in the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper, then fold the wrapper in half diagonally to form a triangle. Press firmly along the edges with your fingers to seal.
Arrange the filled ravioli on a parchment paper-lined baking sheet in a single layer and cover loosely with a damp kitchen towel until ready to cook.
Bring a large pot of salted water to a rolling boil. Carefully add 6 to 10 ravioli at a time and gently stir to prevent sticking.
Cook the ravioli until they float to the surface, about 1 to 2 minutes. Using a slotted spoon, remove the ravioli and transfer them to a serving dish. Repeat with the remaining ravioli.
For the mushroom sauce, melt 1 tablespoon of butter in a large skillet over medium heat.
Add the minced garlic and cook, stirring frequently, for approximately 1 minute until fragrant.
Add the sliced mushrooms to the skillet, cover with a lid, and let them cook for 5 minutes, stirring occasionally, until they have softened and released their moisture.
Increase the heat to medium-high and pour in the sherry cooking wine. Cook uncovered for 3 minutes until the liquid is mostly reduced.
Reduce the heat to medium and stir in the half and half cream and fresh parsley. Cook gently for 2 to 3 minutes, stirring occasionally, until the cream is warmed through. Do not allow the sauce to boil.
Spoon the mushroom sauce generously over the cooked ravioli and finish with a generous sprinkle of grated Parmesan cheese. Serve immediately while hot.
