Rating: 3.8 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings

This delicious recipe for short-rib ravioli is courtesy of Scott Conant.

The Martha Stewart Show, September 2005, The Martha Stewart Show, September 2005

Gallery

Read the full recipe after the video.

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion; cook until soft and lightly browned, about 8 minutes. Add shredded meat to pan; toss to combine. Remove from heat; let cool to room temperature. Meat mixture should be moist, but drain excess liquid.

    Advertisement
  • Place a wonton wrapper on work surface. Top with about 1 teaspoon filling. Using a pastry brush, lightly brush the edges with water. Fold wrapper over, forming a triangle, to enclose filling.

  • Transfer ravioli to parchment-lined baking sheet in a single layer. Freeze pasta on baking sheet until firm (ravioli will keep, frozen, for up to 2 weeks) so it is easier to handle.

  • Bring a large pot of water to a boil; add salt. Reduce to simmer; cook pasta until al dente, about 2 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Set aside.

  • In a large skillet, heat 2 tablespoons butter over medium-low heat; stir in horseradish. Add ravioli to large skillet; toss gently, adding some reserved cooking water to loosen, if necessary. Taste for horseradish flavor, adding more if desired. Transfer to a serving platter.

  • Meanwhile, in a small 6- to 8-inch skillet, heat remaining 4 tablespoons butter over medium heat. Increase heat to high; cook until butter just turns brown, being careful it does not burn. Drizzle browned butter over ravioli; garnish with chives, fresh horseradish, and cheese. Serve immediately.

Advertisement

Reviews

10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0