About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Short Rib Stew | Main | Beef with a Chocolate Sauce »

Braised Short Rib Ravioli

By Palma


What to do with beef? SO many possibilities. I decided to try making braised short ribs, then turning them into ravioli.

Preheat oven to 350. Season short ribs with salt and pepper on both sides, and brown them on all four sides (about 2 min. per side) in a little olive oil. Set aside.


Next, I made a "soffritto" in a large Le Creuset French Oven: one onion, 3 celery stalks, 1 cup of carrots, and 3 cloves of garlic, all finely chopped, and cooked until tender in 2 T. olive oil.

Add about 3/4 c. of red wine, and cook over medium heat for another 10 minutes, reducing wine.

Add 2 beef boullion cubes, 2 cans of tomato paste and 2 cups of chicken broth, stirring until boullion cubes are dissolved and mixture comes to a boil. Add browned short ribs to pot, and put the pot into the preheated oven. Stir every 30-40 minutes, checking to make sure short ribs are still covered with sauce. Cook for 2 hours, until meat is fork tender.


Let short ribs and sauce cool enough to handle for ravioli. Meanwhile make your favorite pasta dough recipe. Cut thin dough into rectangles. Fill each rectangle with a small slice of fresh mozzarella, a piece of short rib, and a little sauce.


Seal edges well with your fingers, or a fork dipped in water.


Flash freeze ravioli on parchment on a baking sheet for 10-15 minutes. Store in a ziplock bag in the freezer until ready to use.

I served my ravioli in a parmigiano cream sauce:

4 T. butter
4 T. flour
1/2 t. salt
2 c. milk
3/4 c. parmigiano

Melt butter and add flour and salt stirring thoroughly. Add milk, and stir until mixture boils and thickens. Remove from heat. Stir in parmigiano.

Boil ravioli for 3-5 minutes, until they float and dough is tender. (This may take a couple minutes more if ravioli is frozen.) Drain ravioli well and place 4-6 on each plate. Spoon on the parmigiano sauce, then drizzle with some GOOD balsamic vinegar.
Serve immediately!


Share |

Comments (1)

This looks delicious and decadent.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on January 25, 2012 5:00 AM.

The previous post in this blog was Short Rib Stew.

The next post in this blog is Beef with a Chocolate Sauce.

Many more can be found on the main index page or by looking through the archives.

Who is Cooking With Us

Powered by
Movable Type 3.33
© 2011 - 2012 Slow Travel