Short Rib Ravioli with a Creamy Mushroom Ragu Recipe

4.75 from 4 votes

Short rib ravioli in a mushroom cream sauce is one of those hearty dishes that sticks to your ribs on a cold night. This is awesome! Give it a try.

Course Main Course

Cuisine Italian

Keyword short rib ravioli

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 514kcal

Cost $12

Place the flour on a counter top and make a well. Add the eggs and olive oil. Mix the eggs and incorporate some of the surrounding flour with a fork. Kneed by hand until the dough comes together (about 10 minutes). Wrap in plastic wrap and let it rest for 30 minutes.
In a large fry pan, melt butter and oil and sauté the shallots until soft. Add the mushrooms and and cook until mushrooms begin to brown. Season with salt and pepper and then add the braising liquid and continue to cook for 10 minutes. Add the cream, bring to a boil, then reduce heat and simmer for 15 minutes.
Chop the short rib meat. Sauté onion and mushroom until soft. Add the short rib meat, mix well and cook for 2 minutes. Remove from heat and allow to cool.
Roll out pasta dough according to the manufacturer's instructions for your pasta machine. Lay one long piece of past on the counter and add a tablespoon of the meat mixture to the center of the dough. Repeat every 4 inches. Place another sheet of dough on top and press down all around the filling to seal. Cut out individual ravioli and place on a rack to dry for 20 - 30 minutes.
Bring a pot of water to a boil. Add the ravioli and cook until they begin to float, about 6 minutes. Drain and plate ravioli. Top with mushroom ragu and serve.