Beef Short Rib Ravioli with Creamy Mushroom Sauce
Ingredients
- 1 box Ripi Beef Short Rib Ravioli
- 8 oz mushrooms, sliced
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp flour
- 1/2 cup dry white wine
- 1 cup beef broth
- 1/3 cup heavy cream
- 1/4 cup pecorino, plus more for garnish
- 1 tsp cracked black pepper
- Kosher salt
- Gremolata: 1 bunch flat-leaf parsley, finely chopped
- Gremolata: zest of 2 lemons
- Gremolata: juice of 1/2 lemon
- Gremolata: 1 clove garlic, minced
- Gremolata: 1 tbsp olive oil
- Gremolata: pinch of salt
Instructions
- Heat a large pan over medium heat. Melt the butter and add the olive oil. Add the shallot and reduce the heat to medium-low. Sauté for 2–3 minutes, then add the mushrooms and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until the moisture has evaporated and the mushrooms are browned.
- Add the garlic and cook for 1 minute. Deglaze with white wine, scraping the browned bits from the pan. Simmer until reduced, 5–7 minutes. Add the flour and stir to coat the mushrooms. Add the beef stock and black pepper and simmer until thickened, 5–7 minutes. Finish with the heavy cream and pecorino.
- Bring a large pot of water to a boil. Add the ravioli and cook for 3 minutes. Transfer directly to the mushroom sauce and cook for another 30 seconds.
- Combine the gremolata ingredients. Serve the ravioli with crispy shallots, grated pecorino, and gremolata.
