Beef Short Rib Ravioli with Brown Butter, Veal Reduction & Seasoned Breadcrumbs
This is a super easy gourmet Italian dinner using prepared fresh ravioli, and prepared veal demi.
Servings: 4
Ingredients
Ravioli
- 1 pound fresh beef short rib ravioli Two 8 oz packs of Rana Beef Short Rib Ravioli is an excellent choice
- Salt for the pasta water
Brown Butter
- 6 tablespoons unsalted butter
- 1 teaspoon lemon juice
Veal Reduction
- ½ cup prepared veal reduction warmed
Seasoned Breadcrumbs
- ½ cup panko breadcrumbs
- 1 tablespoon butter or olive oil
- 1 tablespoon finely grated Parmigiano-Reggiano
- 1 tablespoon minced parsley
- Pinch of salt
To Finish
- Parmigiano-Reggiano
- Cracked black pepper
- Chives or parsley optional
- Squeeze of lemon
Instructions
- Toast the breadcrumbs: Melt the butter in a skillet over medium heat. Add the panko and toast until golden and crisp. Stir in the Parmesan, parsley, and a pinch of salt. Set aside. They should stay dry and crunchy.
- Cook the ravioli: Bring a large pot of well-salted water to a boil. Cook the ravioli until they float and are tender, usually 4-5 minutes. Reserve ½ cup of the pasta water, then drain.
- Make the brown butter: Melt the butter in a large sauté pan over medium heat. Cook until the butter foams, then the milk solids turn deep golden brown and smell nutty. Remove from heat and stir in the lemon juice.
- Toss the ravioli: Add the drained ravioli to the brown butter. Add 2-3 tablespoons of the reserved pasta water, and the ½ cup of veal reduction. Toss gently over medium-low heat for 30-45 seconds until the ravioli are glossy and coated.
- Plate: Place the ravioli in a wide bowl. Spoon a little of the brown butter / veal demi over them. Sprinkle the seasoned breadcrumbs over the top. Finish with a squeeze of lemon, Parmigiano-Reggiano, cracked black pepper, and chives or parsley.
Notes
The finishing squeeze of lemon is essential to balance the richness of the dish — don't skip it.