Beef Short Rib Ravioli with Caramelized Onions and Tomato Sauce
Ingredients
- 1 box Ripi Beef Short Rib Ravioli
- 2 yellow onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 6 sprigs thyme, leaves removed
- 1/3 cup tomato paste
- 1/2 cup red wine
- 1/2 cup heavy cream
- 1/2 tbsp red wine vinegar
- Kosher salt
- Black pepper
Instructions
- Heat the olive oil and butter in a large skillet over medium heat. Add the onions, season with a large pinch of salt, and sauté for 3–5 minutes. Once translucent, reduce the heat to low and cook for 30–40 minutes, stirring frequently. Add a small amount of water as needed to prevent burning.
- Add the garlic and thyme and cook for 2 minutes. Add the tomato paste and brown for 3–4 minutes, until it darkens by a shade. Deglaze with red wine and cook until reduced by half. Remove from the heat and add the heavy cream. Finish with the red wine vinegar, salt, and black pepper.
- Bring a medium pot of water to a boil. Add the ravioli and cook for 3 minutes. Transfer to the sauce with about 1/4 cup pasta water and stir gently. Serve with grated pecorino and thyme.
