SHORT RIB RAVIOLI

February 16, 2015

After making some really beatiful short ribs one night, I had some left over and could of nothing I wanted more than ravioli. It is so delicious and elegant. Chop the meat up small along with some of the roasting vegetables for a real depth of flavour. Toss with a really simple tomato sauce and top with parsley, fresh lemon zest and parmesan to add some punch and acidity.

2 pounds beef short ribs
1 medium onion (finely chopped)
3 tbsp butter
3 tbsp olive oil
2 cups red wine
2 tbsp mustard
1 tbsp dried or fresh rosemary
2 stalks celery (chopped)
1 batch pasta dough
1 small shallot (finely minced)
6 cloves galic (finely minced)
4 large tomatoes (cubed)
1 lemon (juice and zest)
¼ cup chopped parsley
¼ cup fresh grated parmesan
salt and pepper

THE FILLING -brown the ribs really well in a deep oven-proof pot, remove and set aside -add shallots, celery, garlic and 1 tomato and sautee until translucent and soft -toss the meat back in, season well...
See the full directions on my site

Nutritions

Calories
1355

Sodium
400mg
16% DV

Fat
124g
192% DV

Protein
10g
20% DV

Carbs
26g
9% DV

Fiber
8g
33% DV