Beef Short Rib Ravioli with Mustard Cream Sauce - Raisin & Fig

Step 1

Sprinkle ribs with ½ teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.

Step 2

Add the remaining 1 tablespoon oil and onion, carrots and celery to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add wine and vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours. If using an Insta-Pot follow manufacturer's directions.

Step 3

Transfer the ribs to a cutting board. Cool slightly, then shred very fine,

Step 4

Reserve 2 cups of the braising liquid.

Step 5

In a pan on medium heat, sauté the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.

Step 6

Place about 1 Tbs of shredded ribs on wonton wrapper. Lightly wet edges with water, using a pastry brush or your finger. Fold the wrapper over the filling diagonally, forming a triangle and press the edges to seal. Continue with remaining ribs and wrappers.

Step 7

Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 5-6 raviolis per person, top with mushroom sauce and garnish with chopped chives.