Homemade short rib ravioli covered in a rich truffled mushroom wine sauce. The filling is easy, made with instant pot short ribs and caramelized onions that gets stuffed into tender homemade pasta pockets and covered in the most delectable sauce!
We know it’s January and most people are eating a little lighter after the holidays. We are too! But if your eating a lot of salad during the week, you might want something a little heartier on the weekend.
And since life has slowed down a little, its really nice to be able to spend a little more time in the kitchen creating a delicious meal on a Saturday or Sunday. It’s what I am looking forward to this weekend!
Homemade short rib ravioli is definitely a weekend meal. It’s a bit of a labour of love, but its sooooo worth it! We LOVE this ravioli!
Homemade pasta is one of life’s little luxuries and its not as hard as you might think. It’s actually fairly easy, as long as you have the right tools and a little time. Let us break it down for you a bit…
How to Make Short Rib Ravioli:
There are a number of steps but when you break them down, it doesn’t seem so daunting:
- Make the pasta dough and then let it rest for at least 30 mins
- Cook the short ribs and then make the filling
- Roll out the pasta dough and make the ravioli with a ravioli maker
- Make the sauce for the ravioli and cook the ravioli
- Serve to your hungry friends!
See? Not so hard or intimidating when you break it down.
To save a little time, we made the short ribs in Debbie’s Instant Pot. And truth be told, even if we had all the time in the world, we still would have used the instant pot. It makes incredibly tender and completely delicious short ribs.
I couldn’t stop myself from popping pieces in my mouth as I was shredding the meat for the filling! Instant pot short ribs are a serious win…
The rest of the filling for the short rib ravioli is simple. Just caramelized onions mixed with the meat and seasoned with a little salt and pepper. Simple is often works the best!
We used our favorite ravioli tool to make these. We have tried a few and this is our favorite. You need a separate pasta roller to roll out thin sheets of pasta, but then you just lay the sheet over the ravioli maker, fill up the little pockets, lay another sheet on top and run a rolling pin over it all. Then pop the ravioli out. It makes 10 at a time and you can you can make short work of all the pasta dough.
Make this short rib ravioli even easier:
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The short rib ravioli freezes great so you might want to double the recipe and freeze half. Or even better, get some girlfriends together and make a whole bunch ravioli.
Make a few different kinds, take some of each home and eat a few as well. I am planning to have a day like this with my girlfriends soonish. We will make this short rib ravioli as well as our butternut squash ravioli that is to die for!
A Tip On Truffle Oil:
All truffle oil is not created equal. Black truffle oil is stronger than white and some truffle oils are made with synthetic flavors rather than with real truffles.
Look for the real deal and when adding it to dishes, start with a little less than the recipe says and work your way up according to taste.
Tools to make these Short Rib Ravioli even easier:
- Pasta Roller – you need a roller like this to make rolling the sheets of pasta very easy. This one also makes a variety of other noodles as well!
- Ravioli Maker – our favorite ravioli maker. Its easy, quick and the ravioli look perfect!
- Instant Pot – can’t really say enough good things about our instant pot. We both have the 8 qt instant pot and we both love it and use it ALL the time. It makes short work of these short ribs and anything else that takes a long time to cook.
- Truffle Oil – this is a good quality black truffle oil. A little goes a long way here so this bottle will last you a long time!
Make these short rib ravioli for guests, or for a date night in, or for yourself if you are just craving a bit of an upscale dinner one night. Anyone lucky enough to be served these tasty morsels will surely taste the love that went into making them!
Other Homemade Pasta Recipes you Might Like:
- homemade mushroom ravioli with limoncello sauce
- fresh butternut squash ravioli with prawns, fried sage and truffle oil sauce
- gluten free sweet potato gnocchi with brown butter and parmesan
- how to make fresh homemade pasta dough
If you’ve tried this short rib ravioli recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
Short Rib Ravioli with Creamy Truffle Mushroom Sauce
MAKE THE SHORT RIBS
- 2 tbsp ghee or vegetable oil
- salt and pepper to cover ribs
- 6-7 beef short ribs
- 1 large onion cut into big chunks
- 2 carrots cut into big chunks
- 2 stalks celery cut into big chunks
- 1 head garlic cloves broken apart and smashed
- 5 sprigs thyme
- 1 large sprig rosemary
- 1 1/2 cups beef broth
FOR THE FILLING
- 2 tbsp butter
- 2 large onions sliced into 1/4 inch thick
- 1/2 tsp salt
- shredded short rib meat
FOR THE SAUCE
- 2 cups sliced mushrooms
- 2 tbsp butter
- 1 cup white wine
- 1/4 cup butter
- 1 cup whipping cream or half n half
- 1 tsp blending flour
- 1 tsp black truffle oil
- fresh thyme
- black truffle oil to drizzle over each plate
MAKE THE PASTA DOUGH
- With a mixer and a dough hook, add the flour and salt add mix for a second. Then add the oil and 1 egg at a time while mixing. Mix until the dough forms a ball. Knead till smooth and then cover and let rest for 30 mins. You can remove from the mixer and kneed with your hands too if you like. Wrap in plastic wrap and store in the fridge until you are ready to make the pasta.
MAKE THE SHORT RIBS
- Season the short ribs liberally with salt and pepper. Select "saute" on your instant pot. Add the oil to the instant pot and arrange the short ribs in a single layer making sure not to crowd them together. Sear the short ribs for 3-4 mins on each side until all sides are golden brown. You may have to do this in batches to get all the ribs seared. Once seared. Remove the ribs and set aside for a moment.
- Add the carrots, celery, onions, thyme, rosemary and garlic cloves to the pot and cook for a few mins or until the veggies begin to soften. Add the beef broth and the ribs back to the pot. Press the "cancel" button and then secure the instant pot lid. Make sure the venting knob is in the "sealing" position. Press the "manual" button and adjust the time to 45 mins.
- When the timer beeps let the pressure release naturally for 10 mins and then release the pressure quickly by pressing the quick release valve or switching the venting knob to "venting". Putting a towel over the instant pot when releasing the pressure helps to reduce splatter.
- Remove the lid and take out the short ribs. Let them cool before shredding the meat. The gravy left over can be strained and saved (freeze it) or discarded.
MAKE THE FILLING
- Heat a frying pan to med-low heat. Slice up the onions. Make sure the slices are 1/4 inch thick but no longer than an inch long. Add the butter to the pan and then add the onions. Cook stirring until the onions get soft and start to brown a little. Turn the heat to low and allow the onions to cook slowly, stirring every couple mins, until the onions get all browned and caramelized.
- Rough chop the shredded short rib meat so you have big chunks. Add the onions to the meat and toss to combine. Give it a taste and season with salt and pepper if necessary. Cover and set aside until you are ready to make the ravioli.
MAKE THE RAVIOLI (using our favorite ravioli maker - link in post)
- When you are ready to make the pasta, cut the pasta dough in quarters and cover the rest so it doesn’t dry out. Flour the counter and press the dough flat to put in the pasta machine on the widest setting, do this 2 or 3 times then after turn the dial to the next setting getting thinner as your turn the dial. We make our ravioli on the #4 dial. You want a very thin long sheet of pasta, but not too thin!
- Lay a sheet down on your ravioli maker and push the pasta down into the holes. The pasta sheet will be longer than the ravioli maker. Let the excess just sit there for a min. Fill the holes of the ravioli maker with filling. About 1-1.5 tablespoons of filling. Fold the pasta sheet back over top of the ravioli. Using your rolling pin, roll over top of the ravioli maker to finish. Pop the ravioli out and continue on until you have used up all the filling or dough.
- Start a big pot of salted water boiling on the stove.
MAKE THE SAUCE
- Heat a frying pan to medium heat. Add the 2 tbsps of butter and the sliced mushrooms. Cook until the mushrooms start to get golden brown. About 5 - 7 mins. Add the wine, butter, whipping cream and truffle oil and simmer for a few mins, reducing slightly. Sprinkle the blending flour over the mixture and stir. Cook for a min or two longer until the mixture thickens slightly. Turn the heat way down and keep warm until the ravioli is ready.
COOK THE RAVIOLI
- This is the easy part! Drop the ravioli into the boiling water and cook for 4 mins. Don't crowd the pot too much. Remove with a slotted spoon. Keep cooking the ravioli in batches until the desired amount is done. Toss the ravioli with the sauce in a big bowl.
- Serve the ravioli garnished with thyme and a drizzle of truffle oil on top.