Pumpkin Short Rib Ravioli

Pumpkin short rib ravioli is a delicious pasta dish that is perfect for fall, combining the savory flavors of braised short ribs with the sweet, earthy taste of pumpkin. The ravioli are made from fresh pasta dough filled with a mixture of tender, shredded short ribs that have been cooked low and slow in broth with herbs and spices, and pureed pumpkin for added creaminess and flavor.

Ingredients

For the Pasta:

• 2 cups flour
• 1 tsp salt
• 4 egg yolks
• 1/2 cup pumpkin purée

For the Short Ribs:

• 1 lb beef short ribs
• Salt and pepper
• 1 tbsp butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock

Instructions

For the ribs:

1. Generously season ribs with salt and pepper. Preheat oven to 350°F. In a large Dutch oven over medium-high heat, melt the tablespoon of butter and sear each side of the ribs to form a nice crust, about 3 minutes each side. Remove from the pot and set aside.
2. Add onions and garlic to the beef drippings in the pot and sauté until translucent, about 4 minutes. Add the tomato paste and stir into the onions, letting it caramelize and slightly stick to the pan, around 4 minutes.
3. Add red wine and gently scrape the bits from the bottom of the pan, add beef stock, and return the ribs to the pot. Cover with a lid and bake for 2.5-3 hours. The ribs should fall off the bone and be very tender. Shred with a knife and fork and spoon the juices over the beef to keep it moist.

For the pasta:

1. On a clean surface, pile your flour and make a well in the center. Add eggs and pumpkin. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all the flour. Use a dough cutter or your hands to knead as the dough begins to form.
2. Once the dough is completely mixed, cut it into two parts and begin rolling both pieces (individually) on a floured surface (add flour to the rolling pin) to as thin as you can get them.
3. Use your ravioli cutter to measure how far you need to space out the filling. Arrange quarter-sized amounts of shredded beef evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re-roll to make more raviolis until you've used it all.
4. Boil for about 2-3 minutes and strain.

Enjoy!