Braised short rib ravioli
MAKES 4 SERVINGS
1 teaspoon olive oil
1 small onion, finely chopped
3 cups Braised Short Ribs, de-boned and shredded
40 wonton wrappers
3 tablespoons coarse salt
6 tablespoons butter, divided
4 tablespoons prepared horseradish
1 tablespoon snipped fresh chives
Freshly grated horseradish, for garnish (optional)
Parmigiano-Reggiano cheese, thinly shaved
Heat oil in a large skillet over medium heat; add onion; cook until soft and lightly browned, about 8 minutes. Add shredded meat to pan; toss to combine. Remove from heat; let cool to room temperature. Meat mixture should be moist, but drain excess liquid.
Place a wonton wrapper on work surface. Top with a teaspoon of filling. Using a pastry brush or your finger, lightly brush the edges with water. Fold wrapper over, forming a triangle, to enclose filling. Pinch edges gently to seal.
Transfer ravioli to parchment-lined baking sheet in a single layer. Freeze pasta on baking sheet until firm (ravioli will keep, frozen, for up to 2 weeks) so it is easier to handle.
Bring a large pot of water to a boil; add salt. Reduce to simmer; cook pasta until al dente, about 2 minutes. Be careful not to overcook the ravioli, it will get mushy and fall apart. Reserve 1/2 cup of cooking liquid; drain pasta and set aside.
In a large skillet, heat 2 tablespoons butter over medium-low heat; stir in prepared horseradish. Add ravioli to large skillet; toss gently, adding some of the reserved cooking water to loosen. Taste for horseradish flavor, adding more if desired. Transfer to a serving platter.
In a small skillet, heat remaining butter over medium heat. Increase heat to high; cook until butter just turns brown; being careful it does not burn. Immediately remove from heat and drizzle browned butter over ravioli; garnish with chives, fresh horseradish, if desired, and cheese. Serve immediately.
Nutrition facts per serving: 715 calories, 37 g fat, 18 g saturated fat, 153 mg cholesterol, 52 g carbohydrates, 41 g protein, 5,925 mg sodium, 2 g fiber
New Italian Cooking
MAKES 4 SERVINGS
3-1/2 pounds beef short ribs
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
1 small carrot, cut into 1/4-inch dice
1 stalk celery, cut into \-inch dice
1 medium onion, cut into 1/4-inch dice
4 cloves garlic, peeled and chopped
1/2 cup balsamic or red wine vinegar
3/4 cup red wine
6 plum tomatoes, seeded and quartered
2-1/4 cups chicken broth
3 sprigs fresh thyme
3 sprigs fresh rosemary
Season ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear ribs, in batches if necessary, until browned all over, 10-15 minutes. Remove ribs to a large bowl and set aside.
Add carrot, celery, onion and garlic to pot; saute until browned, about 10 minutes. Add vinegar and red wine; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the Dutch oven is clean. Continue to cook until liquid is reduced by one third.
Add tomatoes, chicken broth and herbs. Return ribs to pot, bring to a boil, cover pot and transfer to a preheated 300-degree oven. Cook, turning ribs once or twice, until fork tender and meat is just barely clinging to the bone, 3 to 3-1/2 hours.
Remove ribs from pot; set aside. Strain sauce, reserving cooking liquid, discarding solids. Use a large spoon to remove clear fat floating on surface of cooking liquid or chill sauce until fat has hardened to remove. Cook strained and de-fatted sauce over medium-high heat until reduced and thickened, about 15 minutes.
Slice meat off ribs against the grain, into 1/3-inch pieces; ribs might be served whole if desired. Serve drizzled with sauce.
Nutrition facts per serving: 1,694 calories, 151 g fat, 63 g saturated fat, 301 mg cholesterol, 13 g carbohydrates, 60 g protein, 258 mg sodium, 2 g fiber
New Italian Cooking
