Camping

Short Rib Ravioli

So I decided to make some delicious ravioli for dinner the other evening. I braised about 3 lbs. of shortribs and carmelized some onion. The short ribs cooled in their own liquid overnight and the next day I pulled the meat. I then made the dough which consisted of all purpose flour, a tablespoon of olive oil, and 4 eggs. This chilled for an hour before I rolled it out. I used my pasta machine to roll the dough out. You want to start at the highest or thickest setting which is 7 and run the dough through twice on each mark till you get to the desired thinness, which for me was on the 3 mark. I then made piles on each side of the short ribs and some carmelized onion and then brushed egg yolk around the edges. I flipped the other side of the dough over and pinched edges to make sure it was sealed. I then used a biscuit cutter to make round ravioli. I made a simple sauce of tomatoes, hot red pepper, parm, and fresh basil. It was superb!

We finished it off with some homemade apple cake and pink peppercorn ice cream!