It may surprise you to find out that even if you don’t have time roll out your own homemade pasta, wonton wrappers can make a great substitute! In no time at all, you can achieve that homemade feeling by stuffing them with any filling you desire. This short rib ravioli recipe will require a bit more of preparation to achieve the perfectly tender texture of your dreams, but we guarantee you that after you take your first bite, you’ll feel it was totally worth your time.
Prep time: 5 hours
Cook time: 20 minutes
1 medium onion, chopped
2 small carrots, chopped
2 large stalks celery, chopped
2 large shallots, thickly sliced
2 cloves garlic, smashed
3 sprigs fresh thyme
6 whole sprigs flat leaf parsley, plus an additional ⅓ cup finely chopped for garnish
4 -5 pounds beef short ribs
3 cups beef stock
1 ½ cups Chianti
4 tablespoons extra-virgin olive oil, plus extra for greasing pan
36 large wonton wrappers
Salt and pepper
2 tablespoons butter
Preheat oven to 350 degrees.
In a deep roasting pan, toss the onions, carrots, celery, shallots, garlic, thyme and parsley with two tablespoons of olive oil and a hefty pinch of salt and pepper.
Place a heavy-bottomed skillet over high heat with the remaining olive oil and season the short ribs with a touch of salt. Once the oil shimmers add the short ribs, meat side down, and allow to sear undisturbed for five minutes, or until a deep brown crust forms. Remove and place on top of the vegetables in the roasting pan, then deglaze the skillet with one cup of beef stock. Pour over the short ribs, along with the remaining beef stock and one cup of Chianti. Cover tightly with foil and place in the oven for four hours, or until the meat easily falls off the bone.
Place the short ribs into a large bowl and shred the meat with a fork; remove the bones and set aside to cool. Drain the liquid from the roasting pan and set aside for sauce; discard the vegetables.
Lay half the wonton wrappers on a cutting board, keeping a small bowl of cold water to the side. Working four at a time, lightly brush the wrappers with water, then place a heaping tablespoon of the short ribs in the center. Lay another wrapper on top, gently pressing down on the filling to help it spread a bit, then pushing down firmly around the edges to seal. If you have one, use a pastry crimper/sealer around the edges to ensure a tight seal. Continue until all the filling has been used. (depending on the size of your short ribs, you may end up with a few more or less ravioli than indicated above).
In a saute pan over high heat, simmer the pan drippings with the remaining wine and reduce for ten minutes. Working in batches, cook the ravioli in the sauce for three-four minutes, dividing between serving plates as they’re finished. Once all the ravioli are cooked, whisk two tablespoons of butter into the sauce and divide between each plate, then garnish with chopped parsley. Serve immediately.
Suggested Wine Pairing: Castel di Pugna Ellera Chianti