If you’re looking for a pasta dish that combines hearty meat with fresh, bright flavors, Short Rib Ravioli is exactly what you need. This dish blends tender, slow-cooked beef short ribs with soft, flavorful ravioli and finishes with a lively gremolata. Every bite is a perfect balance of richness and freshness. It’s a dish that feels fancy but is approachable enough for your home kitchen.
Why We Love This Short Rib Ravioli Recipe
Short Rib Ravioli is loved for its combination of deep, savory flavors and light, fresh accents. The slow-cooked short ribs melt in your mouth, and when paired with tender ravioli, the texture is extraordinary. The addition of gremolata adds a hint of citrus brightness that cuts through the richness, making each bite exciting. You’ll enjoy the contrast between creamy parmesan, rich meat sauce, and zesty finishing touches. It’s an Italian-inspired experience that is satisfying, luxurious, and memorable. You’ll also love that it’s a make-ahead-friendly dish that feels like a restaurant meal without the fuss.
Ingredients for Short Rib Ravioli
- 1 lb lemon ravioli or any preferred flavor
- 2 ½ lbs beef short ribs, bone-in
- 2 tablespoons canola oil
- 1 yellow onion, diced
- 3 cloves garlic, finely minced
- ¾ cup red wine
- 2 bay leaves
- 5 sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 cups beef broth
- ¼ cup heavy cream
- ¼ cup parmesan cheese, freshly grated
- Salt and pepper to taste
Gremolata:
- ½ cup Italian parsley, finely chopped
- 1 clove fresh garlic, grated
- 2 teaspoons lemon zest
- Pinch of salt
How to Make Short Rib Ravioli
Start by seasoning your short ribs generously with salt and pepper. Heat a skillet over medium-high heat and add canola oil. Sear the short ribs on all sides until they develop a rich brown color, about 4–5 minutes per side. This searing step locks in flavor before the slow cooking process. Transfer the seared ribs to a slow cooker.
In the same skillet, sauté diced onion and garlic for 2–3 minutes until soft and fragrant. Stir in red wine to deglaze the pan, scraping up any browned bits on the bottom. Pour this mixture into the slow cooker with the short ribs. Add beef broth, bay leaves, fresh thyme, and tomato paste to the slow cooker. Set on low heat for 6–8 hours, or until the meat is tender and can easily be shredded with a fork. Remove the bay leaves and thyme stems before shredding the meat.
Shred the short ribs using two forks, discarding the bones. Return the shredded meat to the slow cooker, stir in heavy cream, and adjust seasoning with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Cook your ravioli according to package directions until al dente. Drain and set aside.
To assemble, spoon the shredded short rib sauce over the cooked ravioli. Sprinkle generously with parmesan cheese and finish with a bright gremolata. This final touch adds a citrusy pop that balances the richness of the beef, making each bite a perfect harmony of flavors.
How to Serve Short Rib Ravioli
When serving Short Rib Ravioli, presentation can elevate the dining experience. Plate a portion of ravioli in the center of a shallow bowl or pasta plate. Ladle the shredded short rib sauce over the top, ensuring each ravioli is coated. Sprinkle freshly grated parmesan cheese over the dish for added creaminess and visual appeal. Finish by adding a generous spoonful of gremolata for a fresh, bright contrast. Pair with a simple green salad or roasted vegetables to complete the meal. This dish works beautifully for dinner parties or a cozy family night, offering a rich and satisfying Italian-inspired experience.
Expert Tips for Short Rib Ravioli
To make your Short Rib Ravioli taste even better, start with quality ingredients. Choose short ribs with good marbling for maximum flavor and tenderness. Searing the meat before slow cooking ensures a rich, deep flavor. Don’t rush the slow cooking process; allowing the ribs to cook low and slow results in meat that practically melts in your mouth. While cooking, taste and adjust seasoning gradually. For the gremolata, use fresh parsley and lemon zest to make the flavors pop. If you prefer a creamier sauce, add a bit more heavy cream just before serving. Finally, always cook ravioli just until al dente to avoid them becoming mushy when combined with the sauce.
How to Store Short Rib Ravioli
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ravioli and sauce in a skillet over low heat, stirring occasionally to prevent sticking. Avoid microwaving at high heat, as it can cause the ravioli to break apart. For longer storage, you can freeze the cooked sauce separately from the ravioli. Thaw in the refrigerator overnight before reheating and combining with freshly cooked pasta. This method preserves the texture and flavors of both the meat sauce and pasta.
Variations of Short Rib Ravioli
You can experiment with different pasta flavors to add a unique twist to this dish. Spinach or sun-dried tomato ravioli pairs beautifully with the rich short rib sauce. For a lighter version, consider serving with whole wheat or gluten-free pasta. You can also add roasted vegetables, such as carrots, mushrooms, or zucchini, directly into the sauce for extra texture and nutrition. If you want a slightly spicy kick, stir in a pinch of red pepper flakes while cooking the sauce. These variations allow you to tailor the dish to your taste while keeping the essence of hearty short rib ravioli intact.
Frequently Asked Questions about Short Rib Ravioli
Can I make Short Rib Ravioli ahead of time?
Yes, the meat sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently before serving over freshly cooked ravioli.
What type of pasta works best for Short Rib Ravioli?
Lemon ravioli is traditional, but any filled pasta like cheese or spinach ravioli works well.
Can I use a different cut of beef?
Short ribs are ideal for their tenderness and flavor, but brisket can also be used for a similar effect.
How do I make the gremolata taste fresh?
Use freshly chopped parsley and freshly grated lemon zest to maximize brightness.
Is this recipe suitable for a special dinner?
Absolutely! Its rich flavor and elegant presentation make it perfect for dinner parties or family celebrations.
Short Rib Ravioli
Equipment
- Slow Cooker
- Skillet
- Large Pot
Ingredients
- 1 lb lemon ravioli or any preferred flavor
- 2 1/2 lbs beef short ribs bone-in
- 2 tablespoons canola oil
- 3 cloves garlic finely minced
- 3/4 cup red wine
- 5 sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese freshly grated
- salt and pepper to taste
- 1/2 cup Italian parsley finely chopped
- 1 clove fresh garlic grated for gremolata
- 2 teaspoons lemon zest
- pinch of salt for gremolata
Instructions
- Season short ribs generously with salt and pepper. Heat canola oil in a skillet over medium-high heat and sear the short ribs on all sides until browned, about 4-5 minutes per side.
- Transfer the seared ribs to a slow cooker. In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant. Stir in red wine to deglaze the pan, scraping up any browned bits.
- Pour the wine mixture into the slow cooker with the short ribs. Add beef broth, bay leaves, thyme, and tomato paste. Cook on low for 6-8 hours until the meat is tender.
- Remove bay leaves and thyme stems, then shred the meat using two forks. Return the shredded meat to the slow cooker, stir in heavy cream, and adjust seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain and set aside.
- To serve, spoon the shredded short rib sauce over the cooked ravioli. Sprinkle with parmesan cheese and top with gremolata.
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