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Braised Short Rib Ravioli

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This week's ingredient on the FLAVORS blog was "Beef". So many possibilities! I decided to try braised short ribs, made 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.

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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.

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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.

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

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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!

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

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