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1
Combine the Braised Short Ribs and spinach in a bowl and season with salt and pepper.
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2
Set aside.
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3
Bring a large pot of water to a boil and season with salt.
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4
Using a rolling pin and pasta machine, roll out the Fresh Pasta Dough into a long sheet about 1/16 inch thick.
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5
Use flour as necessary to keep the surfaces from sticking.
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6
With a knife, cut the long sheet into 2 equal sheets.
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7
Cut each sheet into 4 equal squares, about 4 inches per side (don't worry if they're slightly rectangular).
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8
Divide the meat mixture among 4 of the pasta squares; the filling should come 1/2 inch from the edges.
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9
On each raviolo, press a small hole into the center of the filling and top with an egg yolk.
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10
Brush the edges of the pasta with a small amount of water, and top each with another square of pasta.
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11
Carefully seal the edges, making sure no air pockets are present.
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12
Blanch the raviolo in the boiling water for 2 minutes, just to cook the pasta and warm the filling through.
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13
Transfer to a large saute pan and add the butter, a small amount of the pasta water, the Parmigiano-Reggiano and lemon zest and juice.
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14
Reduce the liquid until the pasta is glazed.
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15
Serve hot.
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16
In a mixer with a paddle attachment, combine the flour, egg yolks, milk, olive oil and salt and mix until the dough begins to clump.
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17
Empty the contents of the bowl onto a clean surface and knead until the pasta dough is a smooth yellow and has become elastic, about 2 minutes.
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18
If the dough is under-kneaded it will crack when you are rolling it out.
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19
Wrap in plastic wrap and let rest 10 minutes before rolling out.
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20
One day before cooking, season the short ribs liberally with salt.
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21
Allow the meat to marinate in the refrigerator, uncovered, overnight.
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22
The next day, preheat the oven to 250 degrees F. Pat the short ribs dry with a paper towel.
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23
Heat a cast-iron Dutch oven over medium-high to high heat.
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24
Add enough canola oil to coat the bottom of the pot and sear the short ribs until they are brown and crusty.
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25
Remove the short ribs from the pot and let them rest.
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26
Drain the scorched oil from the pot and add a thin film of fresh canola oil.
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27
Add the carrots, celery, garlic, ginger and onions.
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28
Reduce the heat to medium and sweat the vegetables until they're translucent.
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29
Scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
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30
Add the tomatoes and continue to saute until the tomatoes begin to soften and break down.
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31
Add the star anise and cinnamon.
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32
Add the red wine and let it reduce by half.
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33
Add the short ribs back to the pot and add enough cold water to just cover the ribs.
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34
Bring the liquid to a simmer; skim off the scum and then cover the pot.
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35
Transfer to the oven and let the short ribs braise until they're nearly falling apart, perhaps 3 hours.
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36
Remove the short ribs from the liquid and let them rest.
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37
Strain the braising liquid and then return it to the pot.
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38
Discard the solids, except the garlic.
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39
Reduce the braising liquid over medium-high heat until it starts to thicken.
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40
Remove the bones and excess fat from the ribs and pull the meat.
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41
Add enough of the liquid to the shredded meat to moisten the mixture.
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42
Add the braised garlic cloves, mashing them with a fork.
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43
Season with salt and pepper as needed.
