Season short ribs with salt and pepper.

Heat olive oil and butter in a dutch oven or heavy bottomed pot with a tight fitting lid over high heat.

Add short ribs and brown on all sides. Remove ribs and set aside.

Turn heat to low and add garlic. Add red wine and turn up the heat to high. Cook 5 minutes until reduced by half. Add short ribs and any juices back to pot. Pour over enough broth or water to cover the ribs. Turn heat to low and cover. Cook 2 hours or until the ribs are falling apart when poked with a fork.

Remove ribs from pot and set aside. Remove and excess fat and break apart ribs with a fork. Take 1/2 cup of the sauce from the pot and stir into the shredded beef.

Place about a tablespoon of the beef in the middle of a wonton wrapper. Rub the edges of the wonton with water and fold over the corner to form a triangle, press together with your fingers to seal.

Place filled ravioli on a baking sheet lined with parchment paper and cover with a damp towel until ready to use.

Bring a salted pot of water to a boil and add ravioli 6-10 at a time. When the ravioli float to the top (1-2 minutes) remove them with a slotted spoon.

Melt butter in a skillet over medium heat. Add garlic and cook one minute. Add mushrooms, cover and let cook for 5 minutes until mushrooms are softened.

Turn heat to medium high and add sherry, cook 3 minutes. Stir in half and half and parsley and cook until the half and half is warmed.

Serve on top of ravioli and sprinkle with parmesan cheese.