Ravioli Stuffed with Beef Short Ribs with Lemon Foam

Method

1. Salt the beef short ribs and let them rest uncovered in the refrigerator for a couple of hours.
2. Before cooking, pat the meat dry thoroughly.
3. In a hot pot, sear the meat on all sides until well browned. Remove and set aside.
4. In the same pot, add the chopped onion, carrot, and celery (soffritto) with a pinch of salt. Cook gently.
5. Add tomato paste and cook until it darkens and loses its acidic taste.
6. Return the meat to the pot. Add red wine and port wine. Season with black pepper.
7. Cover and cook in a static oven at 160°C (320°F) for at least 2½ hours, until the meat is very tender.
8. Remove the meat. Pull the meat from the bones, discarding any tough parts. Strain and reserve the cooking liquid (fondo).
9. Add the strained soffritto to the shredded meat.
10. Reduce the cooking liquid on the stove to about half its volume.
11. Add grated Parmesan and mascarpone to the shredded meat, mix well. Refrigerate the filling.
12. Take a portion of egg pasta dough. Roll it out, folding and rolling to the desired thickness. Cut the sheet in half.
13. Laminate the top half with fresh sage leaves: place leaves on one side, cover with the other half, press to adhere, and pass through the pasta machine again.
14. Roll out the bottom half (plain) to the same thickness.
15. Transfer the filling to a piping bag.
16. On the bottom sheet, place a generous portion of filling. Lightly brush water around the filling.
17. Place the sage-laminated sheet on top. Press out any air carefully. Use a toothpick to prick any air bubbles and reseal.
18. Cut out the raviolo with a cutter. Place in the freezer for at least a couple of hours (or cook from frozen).
19. For the lemon foam: in a saucepan, combine cream, milk, and butter over high heat. Add lemon zest, then remove from heat. Add lemon juice, salt, and white pepper. Stir and let rest.
20. Cook the frozen raviolo in gently boiling salted water until tender.
21. For the sauce: melt a knob of butter with sage leaves in a pan. Add the reduced cooking liquid and stir. Add the cooked raviolo and gently shake the pan to coat.
22. Plate the raviolo and spoon some sauce over it.
23. Add a few more flakes of butter on top and let them melt.
24. Blend the lemon cream mixture with an immersion blender until frothy to create the foam.
25. Top the raviolo with the foam.
26. Drizzle with sage green oil.