Piedmontese Meat Ravioli with Black Truffle, Melted Butter, Parmigiano-Reggiano, and Barbera Recipe

Name: Piedmontese Meat Ravioli with Black Truffle, Melted Butter, Parmigiano-Reggiano, and Barbera Recipe
Ingredients: 2 1/4 cups all-purpose flour, plus more as needed; 3 large eggs, at room temperature; 1 tablespoon extra virgin olive oil; Pinch of sea salt; 4 pounds short ribs, trimmed; Sea salt and freshly ground black pepper, as needed; 1/4 cup canola or vegetable oil; 1 small yellow onion, chopped (1/2 cup); 1 small carrot, peeled and chopped (1/4 cup); 1 rib celery, trimmed and chopped (1/4 cup); 14.5-ounce can peeled and crushed San Marzano tomatoes; 1 clove garlic, crushed; 1 sprig fresh thyme; 1 bay leaf; 2 cups red wine, such as Barbera; 2 cups veal stock, homemade chicken stock, or canned low-sodium chicken stock; 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving; 1 large egg, beaten; 1 pound basic pasta (see recipe below), rolled out into 3 sheets on the thinnest setting, or 3 store-bought pasta sheets; 3 tablespoons black truffle butter

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Piedmontese Meat Ravioli with Black Truffle, Melted Butter, Parmigiano-Reggiano, and Barbera This rich ravioli recipe incorporates two of the finest

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Ingredients

2 1/4 cups all-purpose flour, plus more as needed
3 large eggs, at room temperature
1 tablespoon extra virgin olive oil
Pinch of sea salt
4 pounds short ribs, trimmed
Sea salt and freshly ground black pepper, as needed
1/4 cup canola or vegetable oil
1 small yellow onion, chopped (1/2 cup)
1 small carrot, peeled and chopped (1/4 cup)
1 rib celery, trimmed and chopped (1/4 cup)
14.5-ounce can peeled and crushed San Marzano tomatoes
1 clove garlic, crushed
1 sprig fresh thyme
1 bay leaf
2 cups red wine, such as Barbera
2 cups veal stock, homemade chicken stock, or canned low-sodium chicken stock
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 large egg, beaten
1 pound basic pasta (see recipe below), rolled out into 3 sheets on the thinnest setting, or 3 store-bought pasta sheets
3 tablespoons black truffle butter