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Feb 14 / Josh

Short Rib Ravioli with I’m Ron Burgundy Sauce


Actual Recipie – Braised Short Rib Ravioli in Burgundy Tomato Sauce

Yield: 10 2 ¼ inch ravioli


Ravioli Dough:

3 ½ Cups Unbleached All-Purpose Flour

4 Large Eggs

Ravioli Stuffing:

2 Lbs. Short Ribs

1 Onion

1 Cup Large Diced Carrots

1 Cup Large Diced Celery

5 Cloves Garlic

1 16 Ounce Can Crushed San Marzano Tomatoes in Puree

2 Bay Leaves

2 Cups Beef Stock

2 Cups Chianti

½ Cup Extra Virgin Olive Oil

½ Cup Whole Milk Ricotta Cheese

2 Tablespoons Italian Seasoning (Oregano, Rosemary, Basil, Thyme, Parsley)

Salt & Pepper to taste


All Braising Liquid & Bones

1 16 ounce can San Marzano Tomato Puree

½ Finely Diced onion

3 Cloves minced Garlic

2 Tablespoons Italian Seasoning

½ Cup Extra Virgin Olive Oil

2 Tablespoons Italian Seasoning

½ Cup Chianti

¼ Cup Chopped Italian Parsley for garnish

¼ Cup Grated Pecorino Romano Cheese for garnish

Salt & Pepper to Taste

Cooking Instructions:

Ravioli Dough:

1.     On a wooden cutting board, or counter top, add flour, creating a well in the middle.

2.     Add Eggs into well

3.     Beat Eggs with a fork, incorporating flour a little at a time

4.     Once flour is incorporated, knead with hands for 15 minutes.  If dough is too sticky, add flour ¼ cup at a time.

5.     Let rest for at least 30 minutes.

6.     Once dough is rested roll out 2 equally sized pieces to 1/16” thickness.

Ravioli Filling:

1.     Preheat Oven to 375 Degrees

2.     Generously salt & pepper all sides of short ribs

3.     In a medium pan, heat Extra Virgin Olive Oil over medium-high heat

4.     Sear all sides of short ribs until brown

5.     Add remaining filling ingredients to pan, cover with foil and cook for 3 hours

6.     Remove Short ribs and let cool.

7.     Once cool, shred with a fork, then mince.  Place bones and braising liquid aside.

8.     Combine ½ of the Short Rib meat & ricotta cheese.

Ravioli Assembly:

1.     Either using a ravioli maker or flat surface, place down 1 piece of dough

2.     Using a tablespoon, scoop Short Rib & ricotta cheese filling on to dough in equally spaced increments

3.     Brush surrounding area with beaten egg

4.     Place other piece of dough on top (if not using a ravioli maker, use a dough cutter, and cut into 2 ¼ inch squares)

5.     Place on baking sheet covered in wax paper

6.     Freeze for at least 1 hour

7.     Add ravioli to pot of boiling, salted water until ravioli float


1.     In a large saucepan, heat  Extra Virgin Olive Oil over medium-high heat

2.     Once hot, add onions.  Cook until transparent

3.     Add Garlic, cook for 2 minutes, stirring continuously

4.     Add all remaining sauce ingredients, except parsley and pecorino romano cheese

5.     Strain Braising liquid

6.     Add Braising liquid, remaining meat, and bones to sauce

7.     Simmer for at least 3 hours


1.     Place cooked ravioli on plate in a circle

2.     Generously ladle sauce over the top

3.     Sprinkle parsley & pecorino romano over the top to taste

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