Braised Short Rib Raviolis with Blistered Tomatoes and Peas
Yield: 3-4 persons
4 6oz-8oz Short Ribs or Braising Ribs (bone in) - Sear all sides in a hot pan with oil till golden.
1 Litre Beef Stock
500 ml Red Wine
4 tbs of Soya Sauce
4 tbs Worcestershire Sauce
4 Roma Tomatoes - Cut into Quarters
1 Stalk Leek - Washed - Rough Dice
1 Red Onion - Rough Dice
2 Stalks Celery - Washed Rough Dice
1/4 cup Grainy Mustard
1/2 cup Brown Sugar
2 Bulbs of Garlic - Split into Quarters
3 Bay Leafs
2 tbs of Coriander Seeds
1 tbs of Mustard Seed
2 cups Flour
1 tbs salt
3 eggs + 1 yolk
2 egg yolks for egg wash + 1 tbs of water
1 Pint Cherry Tomatoes
1 Cup Fresh or Frozen Peas - Frozen (run under cold water till thawed)
Preheat oven to 300 °F.
In a medium sized hotel pan or high walled tray add all ingredients for braise. Mix around with the seared meat and cover with parchment paper and tin foil. Make sure to seal the edges tight with the tin foil. Place in the oven and cook for 3-4 hours depending on desired tenderness (the longer you go the more tender the meat gets).
Make your pasta dough by adding the flour and salt to a stand up mixer with a hook attachment. Add your eggs and egg yolk, place on medium speed until mixture forms a dough ball - 4-5 minutes. Remove and kneed for 5 minutes on a counter top. Wrap in plastic and chill in fridge for 1 hour.
Remove braise from oven. Let the braising mixture and meat cool to room temperature before removing the meat. When temperature has chilled remove meat from mixture and discard bones. Shred the meat right away using two forks in a pulling motion. Strain and save the braising liquid. Place back in a clean pot and reduce the mixture until it is thick and resembles a sauce 45 minutes - 1 hour.
Now that the pasta dough has rested remove from fridge and cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5-by-4-inch oval, about 1/2 inch thick. Dust lightly with flour. Roll the dough through a hand-cranked pasta machine at the widest setting. Roll the dough through narrower settings, two times per setting, until it is to your desire thickness. Lay the dough on a work surface lightly dusted with flour. Brush any excess flour off the dough. Brush dough with egg wash. Select a cut out shape. Place and space a good amount of filling on the sheet of pasta in multiple areas. Place another sheet over top and form to size of filling with hands. Cut the ravioli’s using cutout and place raviolis on sheet tray with semolina. Repeat with the remaining pasta dough and filling. In a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
In a hot pan with 1 tbs of vegetable oil add cherry tomatoes and sear for 2-3 minutes or until they start to blister. Season with salt and remove from pan.
To serve add raviolis to a plate and pour braising liquid over top. Add tomatoes and top with peas.