Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce

Ristorante Tosca, located in Washington, DC, makes the best short rib ravioli that I've ever had.  After trying theirs, I was on a mission to re-create the dish and decided to make a party of it. I invited 6 of my "foodie" friends over to help.  This recipe is very good but we didn't quite re-create Tosca's version. 
Makes 6-8 servings


For the Short Ribs:

  • 4 pieces short ribs, 2" cut
  • 32 ounces red wine (I used a Sangiovese blend)
  • 1 tablespoon shallots
  • 2 sprigs fresh thyme
  • 1/4 teaspoon fresh rosemary
  • 1 tablespoon garlic cloves, minced
  • 1 carrot, diced
  • 2 leeks, diced 
  • 1 rib celery, diced
  • 32 ounces beef stock
  • Salt and pepper

For the Caramelized Onions:

  • 3 large white onions, julienne
  • 2 tablespoons sugar
  • 2 ounces water

For the Truffle Vinaigrette (makes 40 ounces):

  • 250 mL bottle truffle oil
  • 1 tablespoon shallots, minced
  • 1 ounce white wine vinegar
  • 2 ounce blended oil
  • 375 mL Marsala wine

For the Truffle Cream Sauce:

  • 16 ounce quart heavy cream
  • 1 ounce truffle oil
  • 1 tablespoon shallots, sliced
  • 1/2 ounce truffles, sliced
  • 4 ounce reserved braising liquid
  • 12 ounces  wild sauteed mushrooms (I used a combination of shitakes, oyster, cremini, portabello, and enoki)
  • Salt and pepper


Step 1: TO PREPARE THE SHORT RIBS: Marinate short ribs in wine, shallots, garlic and herbs overnight. Save the marinade. 
Step 2: Sear short ribs in heavy sauce pot until brown on all sides and remove. 
Step 3: Add Mirepoix and caramelize on high heat, then deglaze with marinade that you reserved. Bring this to a boil and add back the short ribs and add beef stock. Cover and put in 350 degree oven for 3 hours. Remove from oven and strain liquid, while hot pull meat off the bone and set aside. Reduce liquid by half and reserve.
Step 4: TO PREPARE THE CARAMELIZED ONIONS: Place in sauté pan and cook on low heat for about 35 minutes until golden brown.
Step 5: TO PREPARE THE TRUFFLE VINAIGRETTE: Reduce Madeira in sauce pot by 2/3. In bowl add remaining ingredients. Once the Madeira is ready, add to mixing bowl and whisk to blend. Season with salt and pepper.
Step 6: TO PREPARE THE PASTA DOUGH: Mix all ingredients together and knead until smooth. Below is a pictorial tour of our pasta making.
Step 7: TO PREPARE THE RAVIOLI FILLING: Take the braised short rib meat and mix with caramelized onions and 6 oz. of Truffle Vinaigrette. Season with salt and pepper. Add filling to ravioli.
Step 8: TO PREPARE THE MUSHROOM CREAM SAUCE: Saute mushrooms and shallots over medium high heat for 8 minutes. Heat cream and simmer for 20 minutes. Add braising liquid, sauteed mushrooms and shallots, and salt and pepper. Simmer until thickened and reserve.
Step 9: TO SERVE: Take 5 ravioli and place in pot of boiling water for 3 minutes or until ravioli floats. Remove and toss in a sauté pan with 3 oz. of the reserve sauce. Serve on a plate and garnish with grated parmesan cheese and chopped chives.
Now Kayla understands why they say making pasta is a "labor of love."


hey here is a short cut that really works well, use won tons it cuts out the dough making process!

Thanks so much for the recipe....can't wait to try it! I've never been in love with a food until I had the short rib ravioli at Tosca! :)

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