Short Rib Ravioli with Winter Squash
This is NOT a recipe for those who don't have patience. It has MANY intricate parts and takes plenty of time. This is not the exact recipe from Carthay Circle, but frankly it's close. Save a little of the short rib deglaze to drizzle over the whole thing at the end... if it turns out half as good as the one at the Carthay Circle Restaurant then it's a win!
Short Ribs
4 pieces short ribs, 2" cut
4 cups red wine
1 shallot, minced1 clove garlic, chopped
5 sprigs of thyme
5 sprigs of rosemary
4 cups veal stock
2 tablespoons ketchup
2 tablespoons honey
1 carrot, chopped
1 leek, chopped
1 stalk celery, chopped
Salt and pepper
Pasta Dough
3 ½ cups flour
6 eggs1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped herbs (basil, parsley, chives) (Optional)
Ravioli Filling
Shredded meat from the braised shortribs
Short Ribs
1. For the shortribs:
Marinate the short ribs with wine, shallots, garlic and herbs overnight.
2. Preheat the oven at 350 °F (180 °C).
3. Remove the ribs and keep the marinade for later. Sear short ribs in heavy saucepan on medium high or until golden brown on all sides and remove.
4. Add the vegetables in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup and honey. Season with salt and pepper.
5. Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes.
Keep liquid aside to drizzle over ravioli and squash.
Pasta Dough
1. For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
2. Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball. .
3. Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
4. The pasta can be used right away or will keep in the refrigerator for up to a week.
5. Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2 an inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
6. Adjust the slot of the pasta machine to its widest setting (usually #7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
7. As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear.
8. Continue passing the dough through the machine until it's about a 1/16th of an inch thick or #2 on the pasta machine.
Ravioli Filling
Add the shredded short rib meat and caramelized onions (optional). Season with salt and pepper. Keep aside.
Ravioli
1. For the ravioli: Using two spoons, place about one tablespoon of filling into each pocket. Leave 2 inches in between each of them.
2. Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
3. Place the raviolis in a single layer on a baking tray lined with parchment paper to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking tray into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in sealable bags.
4. After Cooking Ravioli in boiling water, remove and place into a pan.
5. Add a Mixture of Butter and Sage to the pan with the ravioli and sear them.
Winter Squash
ingredients
Nonstick vegetable oil spray
2 tablespoons olive oil
1 2 3/4- to 3-pound kabocha squash, halved crosswise, seeded
6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 1/2 teaspoons chopped fresh thyme
1 cup (or more) low-salt chicken broth
preparation
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)Stir 2 tablespoons parsley into squash.