Ravioli Recipe

Prepare the Short Rib Filling

Add minced garlic and cook for an additional minute until fragrant.

Brown the Short Ribs

Increase the heat to medium-high and add the short ribs to the pot. Brown all sides, about 8-10 minutes.

Add Broth and Simmer

Pour in the beef broth, and add bay leaves and thyme. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 2-3 hours until the meat is tender.

Shred the Meat

Once cooked, remove the short ribs from the pot and shred the meat, discarding bones and excess fat. Return the shredded meat to the pot and mix with the cooking liquid. Remove from heat and let cool.

Make the Pasta Dough

In a large bowl, combine flour and salt. Make a well in the center, add eggs, and mix with a fork until combined. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll Out the Dough

Divide the dough into quarters. Roll each piece out to about 1/16 inch thick, dusting with flour to prevent sticking.

Fill the Ravioli

Place teaspoons of the short rib filling onto one sheet of pasta, spacing them about 2 inches apart. Brush the edges with water and fold the pasta over to create pockets. Press to seal and cut between ravioli.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface.

Prepare Gremolata

In a small bowl, mix chopped parsley, lemon zest, and minced garlic to make the gremolata.

Serve

Drain the ravioli and place them on plates. Top with a generous serving of gremolata and grated Parmesan cheese before serving.