Short Rib Ravioli

I have had the Kitchenaid Pasta attachment for awhile now, but I wasn't able to make pasta sheets with it. The few times I have made ravioli, I have borrowed a hand crank machine from a friend. We used the pasta roller attachment in our cooking class at Quattro and I have been wanting one ever since. I finally got one as a birthday gift last week and I was so excited to try it out. I used the pasta recipe that came with the machine, but next time I am going to try the recipe from Quattro. Miss F was a huge help in making the raviolis, her job was to wet the pasta so that I could seal the two pieces together, she was a great assistant.

Short Rib Ravioli

1 pound boneless short ribs
½ onion, diced
1 14.5 ounce can petite diced tomatoes
1 can tomato paste
¾ cup red wine
1 tablespoon brown sugar
1 teaspoon oregano
1 teaspoon salt

4 eggs
3 ½ cups flour
1 tablespoon water
½ teaspoon salt

Place the short ribs and onion in a crockpot. Stir together the tomatoes, tomato paste, red wine, sugar, oregano and salt together and pour over the short ribs. Cover and cook on low for 6 to 8 hours. Remove the meat and shred with two forks. Reserve the tomato sauce.

Place the eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and
mix for 30 seconds. Exchange the beater for the dough hook, turn to speed 2 and knead for 2 minutes. Remove the dough from the bowl and knead by hand for 2 minutes more. Return the dough to the bowl, cover with a dish towel and let rest for 20 minutes. Divide the dough into four equal pieces. Flatten the dough, then run through the pasta roller at setting 1. Fold in half and run through the roller twice more, folding in half each time. Change the roller setting to 2, run through two more times, folding in half between each run. Repeat for setting 3, 4 and 5. Flour a cookie sheet and the work surface. Use a 2”circle cutter to cut 16 circles of pasta. Add a tablespoon of the meat to half of the circles and brush the edges with water. Top each circle with another pasta circle, being careful to push out the air and create a tight seal. Lay the prepared raviolis on the floured cookie sheet and cover with a dish towel. Repeat for the additional 3 balls of dough.

Heat one tablespoon of butter in a Dutch oven over medium heat. Add the reserved tomato sauce and any shredded meat not used to fill the ravioli bring to a simmer and reduce heat to low.

Bring a large pot of salted water to a boil. Add the raviolis and boil for 2 to 3 minutes. Add the raviolis to the Dutch oven once they are done cooking. Add ¼ to ½ cup of the pasta cooking water to the sauce to create the desired consistency. Serve with fresh basil.

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