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.
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.
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.
Egg pasta dough is perfect for making ravioli and fettuccini
Course: Main Course, Side Dish
Keyword: fresh pasta
1tbspwaterif dough is too dry
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