Short Rib Ragu Fettuccini

Short Rib Ragu Fettuccini

Topped with warm creamy burrata

Similar to a bolognese but instead of using ground meat we use bone-in short ribs that are roasted until the meat is so tender that it falls off the bone. This sauce starts on the stove and finishes roasting in the oven. Low and slow is the key here. The result is a rich savory meat sauce that goes perfectly with a flat long pasta like fettuccini or pappardelle. You need to use a flat noodle so the sauce has something to cling to. The sauce combines flavors of sweet and savory with a touch of spicy. I like to top the pasta with an individual sized ball of burrata weighing 2 ounces.

Tip on serving the best mozzarella:

Put the mozzarella in the microwave for one minute to warm it up before you place it on the pasta. When I owned my restaurant I was told by our mozzarella company to always serve fresh mozzarella slightly warm. When fresh mozzarella is made it comes out of the water warm and is shaped into a ball. There is nothing like truly fresh mozzarella that has never been refrigerated. The flavor is so smooth and mild. When fresh mozzarella is cold it does not have the same flavor, it is masked by the cold temperature. When you serve any fresh mozzarella or burrata you should place it in a pot of warm water or in the microwave for 30 seconds to take the chill away. You will see how much creamier and tasty the mozzarella is.

Making Short Rib Ragu:

A good ragu should have layers of flavor that can only be accomplished with a slow cooking process. In this recipe I combine red wine, brown sugar, mustard, tomatoes and red chili flakes with other herbs, carrots, onions and beef broth. All the flavors marry together and create a wonderful spicy- sweet short rib ragu. The short ribs are seared in a touch of olive oil on the stove top before being added to the sauce and placed in the oven for two hours. The sauce is done when the short rib meat is falling off the bone and ready to be shredded. The sauce will not take more than 15 minutes to prepare before going into the oven and once in the oven there is nothing you have to do for the next two hours. Just let the sauce stew together and work its magic.

Short Rib Ragu Ready To Be Covered And Placed Into The Oven

What should I do if the Sauce is dry after roasting?

After two hours take the short rib ragu out of the oven. Remove the short ribs from the sauce and shred the meat from the bone. You should try to cut the fat off and discard it with the bones. Return the shredded meat to the sauce. If the sauce seems too dry add additional beef broth to the short rib ragu. One cup of beef broth should be sufficient. This is a ragu so it is a thicker meat sauce that should cling to the pasta.

This sauce can be made up to two days in advance and reheated when ready to serve. Add more beef broth if you need more liquid.

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Short Rib Ragu with Fettuccini and Warm Burrata

Slow roasted short ribs create a hearty sauce for pasta
Prep Time15 mins
Cook Time2 hrs
resting time15 mins
Total Time2 hrs 30 mins
Course: Main Course, pasta, lunch, dinner
Cuisine: Italian
Keyword: Pasta Sauce, pasta, meat
Servings: 4 people
Calories: 621kcal

Ingredients

  • 2 lb bone in short ribs
  • 2 tbsp olive oil
  • cup chopped onions
  • 1 cup chopped carrots
  • 1 garlic clove peeled and minced
  • ¾ cup red wine
  • 28 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 2 cups beef broth plus extra cup if sauce gets too dry
  • 1 tbsp packed light brown sugar
  • 2 tsp dijon mustard
  • ½ tsp fresh thyme leaves no stems
  • 2 bay leaves dry
  • ¼ tsp red chili flakes more if you like spicy
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 5 leaves basil chiffonade
  • grated parmesan for serving
  • 8 oz burrata (4) 2oz balls

Instructions

  • preheat oven to 325
  • heat olive oil in a large dutch oven or deep oven proof pan
  • brown short ribs on all sides and then remove from pan and place on side
  • add onions and carrots to pan and saute until onions are translucent
  • add garlic and saute for 2 minutes until garlic is sizzling
  • pour in red wine and simmer for 5 minutes until wine is reduced by half
  • stir in tomato paste and brown sugar
  • add crushed tomatoes and beef broth and stir well
  • add mustard, thyme, chili flakes, salt, pepper and bay leaves
  • put short ribs back in pan, meaty side down, so they are submerged in the liquid
  • cover pan with lid or aluminum foil and place in oven for 2 hours
  • remove pan from oven
  • remove short ribs from sauce, remove meat from bones and trim fat
  • discard fat and bones
  • shred meat and place back into sauce
  • let sauce sit for 15 minutes so you can skim fat off the top
  • prepare pasta according to directions
  • gently warm sauce and add more beef broth if necessary
  • mix pasta into sauce
  • warm burrata for one minute in microwave or warm water for 2 minutes and place on top of pasta
  • grate parmesan on pasta and sprinkle basil

Nutrition

Serving: 1person | Calories: 621kcal | Carbohydrates: 20g | Protein: 47g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 1048mg | Potassium: 1454mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6336IU | Vitamin C: 22mg | Calcium: 412mg | Iron: 7mg

Homemade White Bean and Prosciutto Ravioli

Homemade White Bean and Prosciutto Ravioli

With Simple Tomato Sauce

Simple Tomato Sauce
Quick and Easy Tomato Sauce
Check out this recipe
Tomato Sauce

I decided to make the ravioli heart shaped in honor of Valentine’s Day but you can make them square or round. I use an egg pasta dough for ravioli because I like the silkiness that the eggs give the pasta dough. This is a fresh pasta so it is best made and eaten the same day. You can freeze the ravioli for up to a month.

I use the Antree stand mixer attachment available on Amazon to roll the pasta into long thin sheets. Remember, you are placing two layers of pasta on top of one another so you do not want the pasta sheets to be too thick or else the ravioli will be too doughy.

Humidity plays a big roll when you are making pasta dough. If it is very dry like it is in the winter you will need to add a bit more moisture to your dough to achieve the right texture and consistency. The dough needs to come together in a ball before you begin kneading it. Kneading will take about 10 minutes. You will know that you have kneaded enough when you are able to stretch a piece without it tearing. The dough should look silky and not stick to your hands. If the dough feels too wet add a little flour and keep kneading. It is much more difficult to add moisture to dry dough so make sure the dough is moist enough and comes together in a shaggy ball before you start kneading. If it feels too crumbly and dry you should add another egg and a tablespoon of water.

This Is Important:

You MUST let the dough rest for a half hour before you start rolling it. After you have kneaded the dough and it looks silky and is not sticky and you can take a little piece off and stretch it without breaking you are now ready to let the dough rest. Wrap the Pasta dough in plastic wrap and let it sit on the counter for a half hour. If you are planning on making ravioli than use this time to make the filling.

What Type Of Flour Should I Use?

I like to use all purpose flour with a little semolina flour mixed in. Typically I use 3 parts all purpose and 1 part semolina. You can also use “00” flour but I prefer to use “00” for pizza dough, not pasta dough. It’s really up to you. All purpose flour makes the pasta silkier, the semolina adds a little roughness to it. The semolina flour helps the sauce stick to the pasta.

What Can I Fill The Ravioli With?

In this recipe I fill the ravioli with a puree of garlic, prosciutto and white beans. You can fill the ravioli with ricotta or ricotta and spinach. You can also puree green peas to fill the pasta. The possibilities are endless so be creative. You just need to make sure that the filling is a puree and not clumpy. When you make the ravioli you need to make sure that there is no air trapped in the ravioli so make sure the ravioli fits snug around the filling.

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5 from 2 votes
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Homemade Egg Pasta Dough

Egg pasta dough is perfect for making ravioli and fettuccini
Prep Time15 mins
Resting Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: fresh pasta
Servings: 6 people
Calories: 237kcal

Equipment

  • pasta roller

Ingredients

  • cups AP flour
  • ½ cup semolina flour
  • 3 eggs room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp water if dough is too dry

Instructions

  • Mix flours and salt together and pour on counter
  • make a large well in flour
  • add eggs and oil in center of well
  • slowly incorporate flour using a fork
  • when all the flour is mixed in gather dough into a ball
  • knead dough until smooth and silky. About 10 minutes
  • Take a small piece of dough off and try to stretch it. If it stretches a couple of inches without breaking then you have kneaded enough.
  • Wrap dough in plastic and let is rest at room temperature for 30 minutes
  • cut dough into 4 pieces and roll dough into an oval shape with a rolling pin. Then roll through a pasta roller until desired thickness. Start with the widest setting #1 and keep making the roller more narrow. For ravioli roll dough until #6. Fettuccini can be rolled to #6 or #7. Very thin pasta like cappellini should be rolled to #7 or #8

Nutrition

Serving: 1person | Calories: 237kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 420mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 20mg | Iron: 2mg
Rate this Recipe
5 from 2 votes
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Homemade White Bean and Prosciutto Ravioli

with simple tomato sauce
Prep Time30 mins
Cook Time10 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: fresh pasta, ravioli
Servings: 6 people

Equipment

  • cookie cutter or pasta cutter

Ingredients

  • Jenn's Fresh Egg Pasta Dough Recipe
  • 1 egg
  • 1 tbsp water

Filling

  • 2 oz cubed prosciutto
  • 15 oz can of white beans drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp garlic chopped
  • ¼ tsp black pepper
  • ½ tbsp Italian Parsley chopped

Instructions

Filling

  • heat olive oil in pan
  • add garlic and saute for 2 minutes
  • add prosciutto and white beans and saute for another 2 minutes
  • add parsley
  • puree in food processor and set aside
  • roll out pasta dough into long strips
  • roll pasta through until #7 thickness on pasta roller
  • use a heart shaped or round cookie cutter to cut shapes out of the dough
  • place a small amount of white bean puree on one ravioli half
  • beat egg and water to make an egg wash
  • use your finger to put egg wash around the rim of another ravioli half
  • press together around the rim sealing the ravioli together
  • place on a parchment line baking sheet and cover with a dish towel.
  • boil ravioli in unsalted water for 5 minutes and serve with Jenn's Simple Tomato Sauce and grated Parmigiana Reggiano