Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.
- Prep time 45 minutes
- Total time 3 hours
Using spice grinder, grind porcini mushrooms until powdery. Set aside.
Sprinkle beef with half each of the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; cook beef, stirring, until browned all over, about 5 minutes. Using slotted spoon, remove beef to bowl. Set aside.
Drain all but 1 tbsp fat from Dutch oven; cook porcini mushrooms and garlic over medium-high heat, stirring, until fragrant, about 30 seconds. Add wine; cook, stirring, until absorbed, about 30 seconds. Add beef and 2 cups of the broth; bring to boil. Transfer to 325° (160°) oven and cook, covered, until beef is very tender, about 2 1/2 hours.
Using slotted spoon, remove beef to bowl. Skim fat from surface of juices in Dutch oven; set juices aside. (Make-ahead: Cover and refrigerate juices for up to 24 hours. Or freeze in airtight container for up to 3 weeks; thaw in refrigerator overnight before using.) Debone beef; discard bones.
In food processor, pulse together beef, bread crumbs, Pecorino-Romano, two-thirds of the parsley, the vinegar, thyme and remaining broth, salt and pepper until beef is shredded and begins to stick together. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, with pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with some of the flour. Feed dough through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until sixth-widest setting (about 1 mm) is reached.
In small bowl, whisk egg with 1 tsp water. Working with 1 sheet at a time, place dough on lightly floured work surface with 1 long end facing you; keep remainder covered with towel (to prevent drying out). Brush off excess flour from top. Drop beef mixture by rounded 1 tsp, 1 inch (2.5 cm) apart, onto bottom half of sheet, about 3/4 inch (2 cm) from long edge. Brush top half of sheet with some of the egg mixture; fold over bottom half, pressing around filling to pop any air bubbles and seal pasta.
Using sharp knife or wheel cutter, cut between filling to make squares, pressing to pop any air bubbles and pinching edges to reseal as necessary. Transfer ravioli to floured baking sheet. Let stand until beginning to dry, about 10 minutes. (Make-ahead: Freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Cook from frozen, adding 1 minute to cooking time.)
In large saucepan of boiling salted water, cook ravioli, stirring occasionally, until ravioli float to surface, 2 to 3 minutes. Reserving 3/4 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat remaining oil over medium-high heat; cook oyster mushrooms, stirring, until beginning to soften, about 2 minutes. Add ravioli, reserved juices and enough of the reserved cooking liquid to coat generously; cook, stirring, until slightly thickened, about 2 minutes. Sprinkle with remaining parsley.
Tip from The Test Kitchen: While rolling out the pasta, keep the remaining sheets covered to prevent them from drying out.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 425 mg
- Sugars 1 g
- Protein 18 g
- Calories 361.0
- Total fat 22 g
- Potassium 364 mg
- Cholesterol 111 mg
- Saturated fat 8 g
- Total carbohydrate 23 g
- Iron 21.0
- Folate 28.0
- Calcium 7.0
- Vitamin A 6.0
- Vitamin C 5.0