Beef Short Rib Agnolotti

Agnolotti is basically a ravioli, it is made by placing chunks of filling on a pasta sheet and folding it over. Then using a pasta cutter to cut in between the chunks and along the unsealed edge to create little pockets of filled pasta.

Agnolotti is a type of pasta from of the piedmont region of Italy. They are one of the earliest types of filled pasta and are typically smaller than normal ravioli. Typically they are topped with a simple sauce like a beef sauce or a butter and sage sauce as to not take away from the flavors of the filling and the agnolotti.

This recipe is absolutely amazing and the simple sauce complements the agnolotti so well. The slow roasted beef short ribs are really good inside the agnolotti and is well worth the cooking time and labor. The filling is just the short ribs and a little bit of the sauce. The key to this recipe is its simplicity, just pasta dough filled with short ribs, topped with the braising stock turned into a sauce and some fresh parmesan cheese!

Let's get into this recipe!