Beef short-rib ravioli

Serves
Beef Short-rib

1kg Beef short-rib (on the bone)
2 onions
2 sticks celery
2 carrots
1/2 bunch thyme
2 tbsp tomato paste 375ml red wine
1 litre Good quality beef stock
Veg oil
Salt

Pasta dough

300g 00 flour
180g (9) Egg yolks
50g (1) Whole egg
20ml  Olive Oil

To finish

2 tbsp Parsley (chopped)
Reduced beef sauce
100g Butter
50g Parmesan

BEEF SHORT-RIB

Set oven to 130°C

Season the beef with salt.
In a large casserole pot set over a high heat, sear off the beef, until well coloured on all sides. Remove from the pan and place on the side.
Roughly chop the onions, carrot and celery and sear off in the same pan until well coloured 2-3 minutes.
Add the tomato paste and cook out for 30 seconds.
Add the thyme
Add the red wine and boil rapidly until reduced by half.
Add the beef back to the pan along with the beef stock (making sure it is totally submerged - add some water if needed).
Bring to the boil, skim off the scum that comes to the surface.
Place a lid on and bake in the oven at 130°C for 5-6 hours (or until fork tender and falling off the bone).
Allow to cool completely in the stock.

Once cool, strain off the stock into a saucepan and place that on the stove to reduce till a sauce consistency (coating the back of a spoon)
Shred the meat from the short-rib, place in a bowl, season with salt and pepper. Finish with 50ml of reduced sauce to lubricate it.

Using 2 tablespoons make into 24 equal sized balls and reserve until ready to fill the pasta.

PASTA DOUGH

Pour flour onto a work top and make a well in the middle (use bottom of a bowl). Place egg yolk, whole egg and olive oil in the well and bring together with a fork, until a crumb forms and you can no longer move with the fork.

Press the dough together with your hands until it becomes a ball and knead for 4-5 minutes until you have a smooth shiny dough. Flatten the dough to a 2cm high circle Wrap in cling film and leave to rest for minimum 30 minutes in the fridge and up to 24 hrs.

Before using, bring the dough to room temperature (30 minutes outside the fridge)

Begin by rolling out the dough with a rolling pin, until it can easily pass through the widest setting on your pasta machine. Roll the sheets until the second thinnest setting on the machine.

Using one sheet at a time so it doesn’t dry out, place, place the short-rib mix on the top half of the pasta sheet and space them at least 3 cm apart.

Lift the edge of the pasta dough and fold over the top of the filling, using your thumb and forefinger to seal the pasta neatly around the filling, removing the air inside. Cut alll the way along the long side and cut in between each filling with a fluted pasta cutter and you should have neat square raviolis.

Keep pasta on tray with fine semolina flour to stop it sticking.

Bring a large saucepan of water to the boil and season with salt.

Place the beef sauce and butter in a wide frying pan and heat gently.

To cook the raviolis, place a large pan of water and bring to the boil, generously salt the water. Once boiling Cook the raviolis for 3-4 minutes

Remove from the water with a slotted spoon and place straight in the pan with the beef sauce, toss until nice coating consistency, finish with chopped parsley.

Place on warm plates and finish with the sauce, freshly grated parmesan and black pepper.

Ingredients

Beef Short-rib

1kg Beef short-rib (on the bone)
2 onions
2 sticks celery
2 carrots
1/2 bunch thyme
2 tbsp tomato paste 375ml red wine
1 litre Good quality beef stock
Veg oil
Salt

Pasta dough

300g 00 flour
180g (9) Egg yolks
50g (1) Whole egg
20ml  Olive Oil

To finish

2 tbsp Parsley (chopped)
Reduced beef sauce
100g Butter
50g Parmesan

Ingredients

Beef Short-rib

1kg Beef short-rib (on the bone)
2 onions
2 sticks celery
2 carrots
1/2 bunch thyme
2 tbsp tomato paste 375ml red wine
1 litre Good quality beef stock
Veg oil
Salt

Pasta dough

300g 00 flour
180g (9) Egg yolks
50g (1) Whole egg
20ml  Olive Oil

To finish

2 tbsp Parsley (chopped)
Reduced beef sauce
100g Butter
50g Parmesan

method

BEEF SHORT-RIB

Set oven to 130°C

Season the beef with salt.
In a large casserole pot set over a high heat, sear off the beef, until well coloured on all sides. Remove from the pan and place on the side.
Roughly chop the onions, carrot and celery and sear off in the same pan until well coloured 2-3 minutes.
Add the tomato paste and cook out for 30 seconds.
Add the thyme
Add the red wine and boil rapidly until reduced by half.
Add the beef back to the pan along with the beef stock (making sure it is totally submerged - add some water if needed).
Bring to the boil, skim off the scum that comes to the surface.
Place a lid on and bake in the oven at 130°C for 5-6 hours (or until fork tender and falling off the bone).
Allow to cool completely in the stock.

Once cool, strain off the stock into a saucepan and place that on the stove to reduce till a sauce consistency (coating the back of a spoon)
Shred the meat from the short-rib, place in a bowl, season with salt and pepper. Finish with 50ml of reduced sauce to lubricate it.

Using 2 tablespoons make into 24 equal sized balls and reserve until ready to fill the pasta.

PASTA DOUGH

Pour flour onto a work top and make a well in the middle (use bottom of a bowl). Place egg yolk, whole egg and olive oil in the well and bring together with a fork, until a crumb forms and you can no longer move with the fork.

Press the dough together with your hands until it becomes a ball and knead for 4-5 minutes until you have a smooth shiny dough. Flatten the dough to a 2cm high circle Wrap in cling film and leave to rest for minimum 30 minutes in the fridge and up to 24 hrs.

Before using, bring the dough to room temperature (30 minutes outside the fridge)

Begin by rolling out the dough with a rolling pin, until it can easily pass through the widest setting on your pasta machine. Roll the sheets until the second thinnest setting on the machine.

Using one sheet at a time so it doesn’t dry out, place, place the short-rib mix on the top half of the pasta sheet and space them at least 3 cm apart.

Lift the edge of the pasta dough and fold over the top of the filling, using your thumb and forefinger to seal the pasta neatly around the filling, removing the air inside. Cut alll the way along the long side and cut in between each filling with a fluted pasta cutter and you should have neat square raviolis.

Keep pasta on tray with fine semolina flour to stop it sticking.

Bring a large saucepan of water to the boil and season with salt.

Place the beef sauce and butter in a wide frying pan and heat gently.

To cook the raviolis, place a large pan of water and bring to the boil, generously salt the water. Once boiling Cook the raviolis for 3-4 minutes

Remove from the water with a slotted spoon and place straight in the pan with the beef sauce, toss until nice coating consistency, finish with chopped parsley.

Place on warm plates and finish with the sauce, freshly grated parmesan and black pepper.

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