We’re making ravioli with pre-braised & shredded short rib meat and wonton wrappers for the “pasta dough”. Before you storm over with rolling pin torches and egg my house for not making pasta dough from scratch, let me say this. The next time I sit down at a restaurant and order a $17 plate of ravioli, it better damn well be made out of freshly prepared pasta dough or someone is going to hear about it. However, when I’m cooking dinner for myself and my man at 7:24 pm, the easy button version will do just fine.
If you missed the post on braising short ribs and making the uber gourmet, ultra delicious sauce you see above, make sure to check it out. I have to assume it was a good one, because Huffington Post did me the great honor of featuring it last week! *cue blushing*
The next day/night, all that’s necessary is to fill each wrapper, seal it, boil it, and plate it. Dinner SERVED!
As a side note, if you’re interested in learning the non-easy-button-version, I will definitely be making pasta dough from scratch in a future post. Stay tuned and stick with me – I gotcha covered. 😉
Short Rib Ravioli
- Put a small amount of pulled meat in each wonton wrapper and fold in half diagonally. Use water to seal the edges, making sure there are no air bubbles.
- Cook the ravioli in boiling water for a few minutes until they float.
- Plate ravioli with parmesan, sage, and demi-glace.