Blue Cheese Polenta Stuffed Ravioli and Short Ribs

Ok, there is a lot going on in this Blue Cheese Polenta Stuffed Ravioli and Short Ribs dish so pay close attention on how to make it.  Obviously there is a lot combined in the recipe below given there are so many different components to the entire recipe, which you could serve separately if you wanted to.  The combination of flavors in this Blue Cheese Polenta Stuffed Ravioli and Short Ribs is really something spectacular.  I mean come on, you know how well blue cheese and steak go together right?  So imagine it with delicious creamy polenta, an amazing red wine demi-glace , herbs fine, and ravioli.. BOOM!  This was my main entree for my family and they were raving about it.  Again, it’s tedious and detailed so reach out to me if you have any questions.  Enjoy!!

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Blue Cheese Polenta Stuffed Ravioli and Short Ribs
 
Wow your family and guests this holiday season with this delicious full flavored Blue Cheese Polenta Stuffed Ravioli and Short Ribs Recipe.
Ingredients
For the Ravioli:
  • 2 cups of flour + more for dusting
  • 6 egg yolks + 1 more for coating
  • 2 eggs
  • 2 teaspoons of olive oil
  • 1 tablespoon of milk
  • pinch of Kosher salt
For the Polenta Filling:
  • 5 cups of water
  • 1 cup of course ground corn meal
  • 3 tablespoons of olive oil
  • Kosher salt to taste
  • 2 ounces of unsalted butter
  • 2 ounces of blue cheese + more for garnish
For the Short Ribs and Demi-Glace:
  • 1 teaspoon of olive oil
  • 1 roughly chopped small yellow onion
  • 1 chopped carrot
  • 1 chopped stalk of celery
  • 2 cloves of garlic
  • 10 sprigs of fresh thyme
  • 2 tablespoons of tomato paste
  • 2 tablespoons of flour
  • 1 bottle of Cabernet Sauvignon
  • 2 pounds of bone in beef short ribs
  • 4 cups of reduced veal stock
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of chopped fresh thyme
  • 1 tablespoon of chopped fresh chervil
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh chives
Instructions
  1. Filling: Bring the water, oil and salt to a boil in a large pot. Once boiling whisk in the corn meal and constantly stir until the corn meal is cooked the mixture is thick, about 20 to 25 minutes. Next, whisk in the butter and blue cheese until combined and chill.
  2. Ravioli: place the flour and salt to the center of a cutting board and form a well. Add in the eggs, oil, and milk and using your finger slowly mix the wet ingredients with the dry ingredients until combined.
  3. Knead the dough for 1 to 2 minutes to ensure all ingredients are combined and cut the dough into 3 pieces.
  4. Roll out each piece of dough on a surface dusted with flour until it becomes very thin, similar to fettucini pasta, cut in half and place one half over a ravioli mold and place a small amount of cold blue cheese polenta into each ravioli mold.
  5. Next, whisk together the egg yolk and brush around the stuffing all over the dough.
  6. Place the other ½ of the rolled out dough on top of the stuffed dough and seal by rolling over with a rolling pin. Place each ravioli on a sheet pan lined with parchment paper.
  7. Cook them by placing them in a large pot of boiling salted water. They are done cooking when they float at the top.
  8. Short Ribs: Season the short ribs on all sides with salt and pepper and in a very large saute pan on high heat with olive oil sear them until they are brown on all sides.
  9. Once they are brown remove them from the pan and place in a cassoulet baking dish.
  10. Add the onions, carrots, celery and garlic into the hot pan where the short ribs were and caramelize.
  11. Once they are brown, add in the tomato paste and flour until it becomes a dark rust color.
  12. Next, pour in the wine and reduce it by ½, then add in the the reduced veal stock and cook for 30 minutes. Season with salt and pepper.
  13. Pour the entire mixture into the dish with the ribs and bake on 300° for 4 hours.
  14. After they are cooked, remove the beef and strain the sauce into a pot and cook until it is reduced by ½ and keep warm.
  15. In a bowl combined the chopped herbs and set aside.
  16. To serve: Place t6 pieces of cooked ravioli on a plate along side some pulled meat from the short rib. Pour 3 to 4 ounces of the demi-glace over the top and garnish with the chopped herbs fine and blue cheese crumbles.

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