Short Rib Ravioli w/ a Brown Butter Mushroom Sauce Finally made it to the yesterday and it was a quite a treat. Picked up some fresh short rib ravioli and a bunch of wild mushrooms and knew that Sunday dinner was going to be delicious. Topped the whole thing off with some toasted breadcrumbs for added texture and flavor. The nuttiness of the brown butter paired beautifully with the rich earthiness of the mushrooms. I used a mix of pioppini and maitake. And the ravs.. so delicate and delicious. Fresh herbs to brighten it up and fresh parm on top because I can never have enough. This is a meal that feels super fancy but is super easy to pull together. You’re gonna want to save this one!
– 24 short rib ravioli /> – 1 stick salted butter
– salt, pepper to taste
– 1/2 tsp dried thyme
– 2 large cloves garlic, minced
– 1/2+ chicken stock
– parmigiano reggiano
– 1/3 cup breadcrumbs + parm + olive oil and garlic clove + garlic powder for toasted breadcrumbs
– parsley, chives + parm to top
Bring a large pot of salted water to a boil. In a separate pan, melt and brown 1 stick of butter. Once browned. Add in your mushrooms, salt, pepper and thyme. Let that cook down for 6-7 minutes, then add in your garlic. Cook for another minute, then add in your chicken stock. In a small pan, add 1/3 cup of breadcrumbs (I used a mixture of panko and regular) and olive oil. Add some dried thyme and parmigiano reggiano and cook on medium low heat until toasted (about 5 minutes). Taste your sauce and add salt if needed. Once pasta is al dente, add it into the butter mushroom mixture, along with 1/3 cup pasta water. Add some parmigiano reggiano to the pan, turn off heat and toss to combine for one minute. Plate the pasta and sauce mixture, and top with fresh parsley, chives and toasted garlic breadcrumbs. *chefs kiss* !