The Braised Short Ribs were great by themselves but using them to stuff homemade ravioli made for an amazing bowl of goodness. Topped with a bunch of caramelized onions and the gravy from the ribs, the flavor was intense.
Whether you make this version of ravioli or a more traditional Italian recipe, the process of rolling and filling is the same. Although it’s still a lot of work, the new ravioli mold made it easier and faster than rolling them all out by hand like I did last time.
I know that some don’t allow for water in pasta dough. Since I don’t like it too eggy, I add water. Feel free to change it up to suit yourself.
Because they’re labor-intensive, I made a lot to feed a crowd and have leftovers. This batch made probably 6 dozen but it would be easy to make fewer.
- Semolina Flour, 4 1/2 cups
- All Purpose Flour, 2 cups
- Salt, 2 teaspoons
- Eggs. 6
- Olive Oil, 2 tablespoons
- Water, about 1 cup
- Non Stick Spray
Whisk together all the dry ingredients.
Make a well in the center of the flour mixture. Beat the eggs and pour them in the hole. Add the olive oil and water.
Stir with a fork until it pulls together and away from the sides of the bowl. Add just a little more water if needed.
Turn the dough out onto a floured surface and knead until it’s smooth, about ten minutes. Cover it with a damp towel while you get everything else ready.
Pull the meat off the rib bones and get rid of any big chunks of fat or gristle.
A handful at a time, roll the dough through the pasta roller until it’s nice and smooth. Start with a thick setting for the first two or three run-throughs, then switch to a thinner setting. Flour the dough lightly if needed to keep it from sticking.
You could roll it out by hand with a rolling pin but the pasta roller makes it a lot easier.
Spray the ravioli mold lightly with nonstick spray. Drape a layer of dough across it.
Press the top part of the mold gently into the dough to create the holes you’ll fill.
Fill each ravioli with meat, being careful not to overfill. Drape another sheet of dough over the top and roll with a rolling pin, pressing pretty firmly, to cut the ravioli into squares.
Trim away the excess dough from the edges. I then used a mezzaluna to cut them completely into individual squares. Set them out in a single layer while you continue on to the next batch.
Once you’ve finished rolling and filling, put a big pot of water on to boil and get started on the onions. I used onions, a bit of fresh sage and a dash of balsamic.
In a large skillet, melt 2 or 3 tablespoons of butter over medium heat, just until it begins to bubble. Add the sliced onions and cook, stirring every now and then, until they get nice and brown. Reduce the heat if necessary. Once they’re about done, sprinkle in a little sage and a dash of balsamic.
Working in batches of about a dozen at a time, gently lower the ravioli into boiling water. Let it cook for just a few minutes, until it’s barely tender.
Layer it on a platter or large serving bowl, pouring a little of the rib gravy over it to keep it from sticking together as you continue to cook the remaining ravioli.
Top it all off with the onions and a little more gravy and serve hot. Enjoy!