Growing up, my Dad made homemade fresh pasta dough for dinner pretty often. He would make us “macaroni”, which would either be spaghetti or fettuccine. In my house, every fresh made pasta dough was called macaroni, even though it was not macaroni at all. My grandparents called it that when they made fresh pasta and it stuck with their children throughout the years.
My parents bought me a pasta machine, drying racks and a few ravioli presses for Christmas a few years ago. Needless to say, I was pretty excited when I saw all that pasta making equipment. After bringing it home, I started making different kinds of pasta with my new machines and by hand. I made spaghetti, fettuccine, gnocchi and ravioli. The ravioli was the most fun for me to make. It was new and it was exciting to fill the pasta with whatever I wanted.
After making several dozen cheese and meat ravioli, I wanted to try something different. You just have to use your imagination when it comes to ravioli filling. There are endless options: pumpkin, butternut squash, sausage & broccoli rabe, mushroom, goat cheese & asparagus, crab… the list goes on and on.
I stumbled upon this recipe for short rib ravioli that were sauteed with Brussels sprouts and couldn’t wait to make them. They do not disappoint, the Brussels sprouts wilt down when you add stock from the short ribs and they absorb all of the flavors from the meat and veggies. They go perfectly with this pasta.
The ravioli has a nice bite and the braised short rib filling is delicate and flavorful. The sauce, with a bit of butter, really brings the entire dish together. Since this is such rich pasta, I serve this with a nice crusty bread or salad to cut through some of that richness.