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Short Rib And Corn Ravioli

Short rib & corn ravioli, endive, carrots, red wine jus

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625 cal

25 min

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Recipe Ingredients

  • (a) pasta wrapper
  • (b) short rib & corn filling, mushroom and corn filling
  • (c) belgian endive
  • (d) carrot
  • (e) red wine jus(e) red wine jus
  • (f) corn puree

Equipment Needed

  • 4-6 quart pot
  • skillet or saute pan
  • strainer
  • scissors
  • wooden spoon
  • small bowl of water
  • serving spoon
  • cutting board

Recipe Directions

  1. Fill a 4-6 quart saucepot 2/3 full with water. If you are preparing more than 4 servings, you may need a larger pot. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring up to a boil and then start step #2.
  2. Open the package of ravioli wrappers (a) and lay them out on a cutting board. Fill a small bowl with water and place it near the cutting board. Cut open the package of short rib & corn filling (b) and place a scoop of filling in the center of each ravioli wrapper (each scoop of filling should be slightly larger than a hershey kiss).
  3. Take your pointer finger and dip it into the small bowl of water. Trace two adjacent edges with your damp finger. Fold the ravioli wrapper over diagonally, creating a triangle. Gently press down on the edges to seal, making sure the filling of each ravioli stays intact. Each serving will make 8 ravioli. Place the ravioli off to the side.
  4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the belgian endive (c) to the pan and season lightly with a pinch of salt and pepper. Then add the carrots (d) to the pan and season with a pinch of salt and pepper. Saute for 2 minutes without stirring, then flip the belgian endive over.
  5. Take the pan off the heat and add the red wine jus (e). Put the pan back on the heat and simmer the vegetables with the jus on low heat for 5 minutes. (Note: if the liquid starts to evaporate, add a tbsp of water to the pan).
  6. When the vegetables have simmered for 3 minutes, add the ravioli to the pot of boiling water and cook for 1-2 minutes. Be sure to place the ravioli into the pot one at a time so they don’t stick together. Strain the ravioli gently and add to the saute pan. Cook for 1 minute.
  7. Crack the lid on the corn puree (f) and microwave for 30-60 seconds. Spoon the warmed corn puree evenly onto your serving plates. Use the back of the spoon to spread the puree in a large circle. Serve the ravioli and vegetables on top of the puree.
Madison & Rayne Did You Know?

Beverage Pairing

Pinot Noir

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