This week I had some ravioli from Ohio City Pasta on hand. One of my favorites is their Mushroom, Port Wine & Blue Cheese and it served to be a decadent addition to the dish.
Starting with my usual recipe, I seasoned and browned the beef before adding the wine and beer. When it's finished I reduce the braising liquid and topped the ravioli with the short ribs, a bit of the reduction and some sauteed cremini mushrooms. The ravioli is a perfect accompaniment with it's earthy mushroom flavor and hints of blue cheese and sage.
This is a wonderfully hearty fall dish that makes everything right in the world...if just for one night. Pair it with a great bottle of red or a yummy autumn beer. I enjoyed mine with a maple bourbon cider. Just because :)