Braised Short Rib Ravioli with Brown Butter and Spinach

By Sprig Originals ✓ · cooked up in Sprig

Wine-braised short rib shredded into a rich filling, sealed inside wonton wrappers, and finished in a nutty brown butter pan sauce with wilted spinach and a glossy reduction of the braising liquid. All the depth of a trattoria entree without rolling a single sheet of pasta.

Ingredients

• 2.5 lb bone-in beef short ribs
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 rib celery, diced
• 4 clove garlic, smashed
• 2 tbsp tomato paste
• 1.5 cup dry red wine
• 2.5 cup low-sodium beef broth
• 2 sprig fresh thyme
• 1 bay leaf

• 1/3 cup finely grated Parmesan
• 2 tbsp whole-milk ricotta
• 1 tbsp chopped fresh parsley
• 1/4 tsp freshly grated nutmeg
• to taste kosher salt and black pepper

• 40 square wonton wrappers
• 1 egg, beaten with 1 tbsp water
• 2 tbsp cornstarch, for dusting

• 6 tbsp unsalted butter
• 1 clove garlic, thinly sliced
• 5 oz baby spinach
• 1 tsp fresh lemon juice
• 2 tbsp shaved Parmesan, to finish
• to taste flaky sea salt

Instructions

1. Heat the oven to 325°F. Pat the short ribs very dry and season all over with the 1 1/2 tsp salt and 1/2 tsp pepper. Heat the vegetable oil in a Dutch oven over medium-high until it shimmers, then sear the ribs in batches, 3 to 4 minutes per side, until deeply browned. Transfer to a plate.
2. Pour off all but about 2 tablespoons of fat. Add the onion, carrot, and celery and cook over medium heat, scraping the browned bits from the bottom, until softened and lightly caramelized, 7 to 8 minutes. Stir in the smashed garlic and tomato paste and cook 2 minutes more, until the paste darkens to brick red.
3. Add the red wine, bring to a boil, and reduce by about half, 5 minutes. Add the beef broth, thyme, and bay leaf. Return the ribs to the pot, bone side down; the liquid should come about two-thirds up the meat. Bring to a bare simmer, cover, and braise in the oven for 2 1/2 to 3 hours, until the meat pulls apart with no resistance.
4. Lift the ribs out and let them cool 20 minutes. Strain the braising liquid into a saucepan, pressing the vegetables to extract everything, then discard the solids. Skim the fat from the surface (or chill 15 minutes and lift the fat off), then simmer over medium heat until reduced to about 3/4 cup and syrupy enough to coat a spoon, 15 to 20 minutes. Reserve.
5. Pull the meat from the bones, discarding bone, gristle, and large fat pockets. Chop and shred it finely — you want a moist, almost paste-like texture, not chunks. You should have about 2 cups. Fold in the Parmesan, ricotta, parsley, nutmeg, and 3 tablespoons of the reduced braising liquid. Season with salt and pepper; it should taste assertively seasoned. Chill 20 minutes so it firms up and is easier to portion.
6. Line two baking sheets with parchment and dust with cornstarch. Lay out 8 wonton wrappers at a time, keeping the rest under a damp towel. Place 1 rounded tablespoon of filling in the center of each, brush the exposed border with egg wash, top with a second wrapper, and press out from the filling to the edges to expel all air. Seal firmly — any air pocket will burst in the water. Trim to a neat square or round with a knife or cutter if you like. You should get 18 to 20 ravioli. Keep them in a single layer, dusted, and refrigerate until cooking.
7. Bring a wide pot of well-salted water to a gentle simmer (not a hard boil — it tears wonton wrappers). Meanwhile, melt the 6 tablespoons butter in a large skillet over medium heat. Cook, swirling, 4 to 6 minutes until the milk solids turn golden brown and the butter smells nutty. Add the sliced garlic, cook 30 seconds, then add the spinach in handfuls and toss just until wilted, about 1 minute. Add the lemon juice and 1/4 cup of the reduced braising liquid; swirl into an emulsified sauce and turn the heat to low.
8. Cook the ravioli in two batches, 2 1/2 to 3 minutes, until the wrappers are translucent and they float. Lift them out with a slotted spoon, draining well, and slide directly into the skillet. Spoon the brown butter over them and turn gently to coat, 30 seconds; add a splash of pasta water if the sauce tightens.
9. Divide the ravioli among four warm shallow bowls with the spinach. Drizzle the remaining braising reduction around the plate, top with shaved Parmesan, a few cracks of pepper, and a pinch of flaky salt. Serve immediately.

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Nutrition (per serving, estimated)

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