I love fresh pasta, it is easy to make and and is a delicious lunch, simple dinner or elegant appetizer. There are so many variations the options are endless. Our recipes, intentionally, always end up with lots of extras and I will often seek to incorporate leftovers into some sort of ravioli. That is if the houseterns don’t run off with the leftovers.
First, make a fresh batch of pasta dough. Then if you don’t have any leftover braised short ribs then make a new batch. Follow the short rib recipe until finished but continue to cook down the sauce until it is about 3 cups and mix in 1/4 cup of heavy cream. When you were cooking down the sauce add a cup of chopped mushroom and a cup of frozen pearl onions. This will be your sauce for the raviolis.
Take three cups of the shredded short rib meat and mix with 1/2 cup of ricotta and 1/2 cup of shredded gruyere cheese. Lay out sheets of your freshly made pasta and put the meet/cheese mix and press into a ravioli.
Bring a pot of water to a rolling boil then lower to simmer and cook the pasta for 4 minutes and finish off in a sauté pan with the heated sauce in it to finish it off. Plate and sprinkle freshly grated parmesan cheese and serve.