Short Rib Ravioli combines short ribs and a creamy mushroom sauce for a satisfying Sunday dinner. A perfect finish to a weekend.
I don’t want to admit it, but it's true. Summer is nearly over. If your kids haven’t gone back to school yet, they will be in the upcoming week or two. It's sad to say good bye to the relaxing days of summer, but there is one bright spot I like to think about - fall comfort foods.
As much as I love a steak on the grill, I start to long for spaghetti and meatballs and roast chicken, the kind of dinners that it’s just too hot to make in the summer. Being a food blogger means I get to ignore that feeling and make those foods in the middle of the summer to get ahead of schedule!
My husband came home from a dinner out with clients a few months ago after having short rib ravioli with mushroom sauce and it's been on my mind to make my own version. I started with braising the short ribs as I usually would. They are so flavorful and melt in your mouth that they don’t need too much fixing up.
Making ravioli can seem like more trouble than it's worth, but these are definitely worth it! Making homemade pasta would obviously make these even more awesome, and you can use the dough recipe from Casey’s chestnut agnolotti recipe if you’d like to try. I used wonton wrappers, which are a good stand in when you don’t have time for the whole shebang!
The whole family loved this ravioli. The kids didn’t like the chunky mushrooms in the sauce, but they liked the sauce and pushed the mushrooms aside - I’ll take what I can get!
Try Allison’s rustic bread recipe to soak up the sauce and the extra bits of shredded beef.
These ravioli are so good you may not want wait for that first Sunday of the fall that is a bit brisk, I think anytime will be the perfect time to try these short rib ravioli.
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