Short Rib Ravioli with Creamy Truffle Mushroom Sauce
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!
Servings 7 servings of 8 ravioli
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.
This ravioli recipe makes about 60 ravioli, give or take.
If you are not using all the ravioli at once, you can freeze the rest. Lay the remaining ravioli on a tray so they are not touching. Freeze completely and then transfer to a freezer proof container or bag.
Use whatever truffle oil you have on hand. Black is the strongest though, so if you have white, you might need to add a little more.
Be aware: all truffle oil is not created equal. It comes in many different strengths so use the amount in this recipe as a guideline and start with a little and add more if you need to.
Serving: 8ravioli | Calories: 631kcal | Carbohydrates: 53g | Protein: 12g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 199mg | Sodium: 888mg | Potassium: 456mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4055IU | Vitamin C: 9.3mg | Calcium: 91mg | Iron: 3.7mg