Embark on a culinary journey to the heart of Northern Italy with this exceptional recipe for Beef Shank Ravioli, elegantly finished with a rich Zinfandel Red Wine Reduction. This isn’t just a meal; it’s an experience, designed to impress and delight. Each bite of these handcrafted ravioli, generously filled with tender, slow-braised beef shank, transports you to a world of authentic Italian flavors. The delicate pasta parcels cradle a robust and savory filling, perfectly complemented by a luscious, deeply concentrated Zinfandel reduction sauce that whispers sophistication. This dish transcends the ordinary, making it ideal for special occasions or when you simply wish to create an unforgettable dining moment, reminiscent of a five-star restaurant.
Creating the Heart of the Dish: Red Wine Braised Beef Shanks
The foundation of these magnificent ravioli lies in the slow, patient braising of beef shanks in a robust red wine. This crucial first step imbues the meat with incredible depth of flavor and renders it impossibly tender, falling apart at the slightest touch. While you could certainly enjoy these succulent braised beef shanks as a stand-alone entrée, their rich, savory goodness is perfectly suited to be transformed into an exquisite ravioli filling.
We specifically favor beef shanks over short ribs for this recipe, a choice rooted in their unique characteristics. Beef shanks, often overlooked, boast an extraordinary beefy flavor without the excessive fattiness sometimes found in short ribs. More importantly, the connective tissues and marrow in the shanks break down beautifully during the long braising process, creating a gelatinous, unctuous texture that enriches the filling and provides a superior mouthfeel. The resulting meat is lean yet incredibly moist, offering a cleaner, more intensely beef-forward taste that shines through in the delicate ravioli.
For those seeking culinary efficiency, braising the beef shanks can be a flexible endeavor. Consider preparing them a day in advance, allowing the flavors to deepen further as the meat cools and rests. You could even enjoy a portion of the braised beef as a comforting dinner one evening, then reserve the delectable leftovers to craft the ravioli filling. Beef shanks are typically large, and depending on their size, you may find yourself with extra filling. This is a welcome bonus! The prepared filling freezes exceptionally well, providing a convenient solution for future homemade ravioli cravings or other culinary creations. Simply thaw and proceed with stuffing your pasta. This makes the entire process more manageable, breaking down a luxurious weekend project into enjoyable stages.
The Crowning Glory: Zinfandel Red Wine Reduction
The Zinfandel Red Wine Reduction is not merely a sauce; it is the sophisticated symphony that ties this entire dish together. Its creation demands a virtue often scarce in today’s fast-paced world: patience. Resist the temptation to rush the reduction process by increasing the heat. While a quicker boil might reduce the liquid faster, it compromises the development of nuanced flavors, leaving you with a less refined and potentially bitter sauce.
The true magic of this reduction unfolds slowly. Over approximately 30 minutes, the vibrant Zinfandel wine (or your chosen full-bodied red) gently simmers, its alcohol evaporating while its complex fruity notes, tannins, and subtle spices concentrate into an intense elixir. This deliberate process allows the natural sugars in the wine to caramelize, adding depth and a beautiful mahogany hue. After the initial reduction, a rich beef stock is introduced, adding another layer of savory complexity. Straining the solids ensures a silky-smooth texture, free from any unwanted bits of herbs or aromatics, which is essential for a restaurant-quality finish.
The mixture is then reduced once more, simmering until it reaches a perfect, syrupy consistency that delicately coats the back of a spoon. The final, luxurious step involves “mounting” the reduction with cold, unsalted butter. Whisked in off the heat, the butter emulsifies into the sauce, lending an incomparable richness, a velvety texture, and a beautiful glossy sheen. This technique elevates the sauce, making it incredibly luscious and perfectly suited to be drizzled sparingly over each delicate beef shank raviolo.
While this is undeniably a recipe for a weekend project, requiring time and thoughtful execution, the reward is immense. The depth of flavor achieved through this meticulous reduction process is truly unparalleled, making every minute spent in its preparation undeniably worthwhile. Those who embark on the journey of making homemade ravioli are typically those who appreciate the art of slow cooking, and this Zinfandel reduction perfectly embodies that culinary philosophy.
What to Serve With This Exquisite Ravioli
Given the richness and heartiness of these Beef Shank Ravioli, they typically shine as the main course of an elegant meal. Their robust filling and deeply flavored Zinfandel reduction are satisfying enough to command center stage. To fully appreciate every drop of the luxurious sauce, we highly recommend serving this dish alongside a generous basket of warm, crusty bread. A good Italian sourdough or a rustic baguette is perfect for soaking up the exquisite flavors left on the plate, ensuring no culinary masterpiece goes to waste.
If you’re planning a multi-course Italian feast, these ravioli can also be preceded by a light, refreshing starter. Here are some ideal suggestions:
- **Easy Bruschetta with Marinated Tomatoes and Balsamic Vinegar:** A vibrant and fresh appetizer that provides a wonderful contrast to the richness of the main course. The acidity of the tomatoes and balsamic vinegar cleanses the palate beautifully.
- **Whipped Ricotta with Pesto and Sun-Dried Tomatoes:** A creamy and herbaceous starter that offers a different texture and flavor profile, yet remains perfectly in line with Italian culinary traditions.
- **Parmesan Herb Asparagus with Prosciutto and Pine Nuts:** A sophisticated side that offers a touch of bitterness and crunch, balancing the richness of the ravioli. The prosciutto adds a salty, savory note.
Conversely, if you opt for a lighter, perhaps cheese-filled ravioli as a first course (primo piatto), you might follow it with a more substantial meat dish (secondo piatto). Here are some of our favorite meat dishes that pair beautifully after a lighter pasta course:
- **Chicken Piccata with Caper Lemon Butter Sauce:** A bright and zesty chicken dish that offers a delightful tang and a lighter protein option.
- **Saltimbocca alla Romana:** Veal cutlets topped with prosciutto and sage, pan-fried in white wine and butter. A classic Roman dish that is both elegant and flavorful.
- **Herb Crusted Pork Tenderloin with Juniper Red Wine Sauce:** A tender and aromatic pork dish that harmonizes well with the flavors of Italian cuisine, offering a robust yet refined option.
No matter how you choose to serve them, these Beef Shank Ravioli are sure to be the highlight of your meal, creating lasting memories around the dining table.
Enjoying Your Culinary Masterpiece!
We sincerely hope you cherish the experience of making and savoring this incredible Beef Shank Ravioli with Zinfandel Red Wine Reduction. It’s a labor of love that truly pays off in every exquisite bite. If you bring this recipe to life in your kitchen, we would be thrilled to hear about your creation! Please share your thoughts by leaving a comment below, or better yet, tag us in your culinary triumphs on Instagram @cooking_with_wine. Your feedback and beautiful food photos inspire us daily!
Craving more sophisticated pasta dishes or rich, braised meat recipes? Explore these other delectable options:
- **Lobster Ravioli with Lemon Cream Sauce:** For a luxurious seafood alternative to our beef shank filling.
- **Beer Braised Short Ribs:** Another fantastic slow-cooked meat dish, perfect for hearty meals.
- **Mushroom Ragù with Parmesan Polenta:** A comforting vegetarian option that doesn’t compromise on flavor.
- **Pork and Shiitake Mushroom Ragù:** A rich and earthy ragu that showcases the versatility of slow-cooked sauces.
Looking for more Italian recipe inspo?
If you want even more Italian-inspired recipes to elevate your home cooking, be sure to check out our acclaimed cookbook, Mangiamo, a treasure trove filled with 60 original, mouth-watering recipes!
📖 Recipe
Beef Shank Ravioli with Zinfandel Red Wine Reduction
Pin Recipe
Ingredients
For the Beef
- 2 large bone-in beef shanks (about 2 lbs. total)
- 2 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoon olive oil
- 1 large carrot, medium diced
- 2 stalks celery, medium diced
- 1 medium onion, medium diced
- 8 cherry tomatoes
- 1 rosemary sprig
- 4 bay leaves
- 10-12 thyme sprigs
- 10-12 parsley stems
- 1 bottle zinfandel wine (or other full-bodied red wine)
- Beef stock or water – as needed
For the Filling
- Finely chopped beef (from above)
- ¾ cup ricotta cheese
- ½ cup Parmigiano Reggiano
- Pinch nutmeg
- Salt and Pepper to taste
For the Ravioli
- Double recipe of Multipurpose Pasta Dough rolled out for ravioli
For the Sauce
- 1 tablespoon olive oil
- 1 medium shallots, finely diced (35g)
- 1 clove garlic, minced
- 10 juniper berries, gently cracked
- 2 sprigs rosemary
- 1 teaspoon whole green peppercorns
- 2 cups zinfandel wine
- 2 cups beef stock
- 2 teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- 9 tablespoon (127g) unsalted butter
Garnish
- Parmigiano Reggiano, grated
- fresh thyme leaves (optional)
Instructions
Make the Beef
- Preheat the oven to 325°F
- Rub the beef shanks all over with the salt and pepper. In a large Dutch oven, heat the olive oil over medium-high to high heat until it just starts to smoke. Immediately add the beef shanks and sear for about 3-4 minutes on each side. Remove the beef shanks to a plate and turn the heat to medium.
- Next, add the carrot, celery, and onion and cook in the oil and rendered beef fat for about 3-4 more minutes. Pour a little red wine into the Dutch oven and deglaze, scraping the bottom of the pot with a wooden spoon. Return the beef to the Dutch oven and nestle the shanks to the bottom. Add the remaining ingredients, including the rest of the wine. The beef should be almost covered. If not add a little water or beef stock.
- Cover the Dutch oven and place in the preheated oven. Check a couple of times to make sure the liquid isn’t evaporating completely. If it does, just add a little stock or water. Cook for a total of 3-4 hours or until the beef is very tender. There should still be enough liquid to cover the beef shanks by at least ⅓ by the end of the cooking time. Remove from the oven and allow to cool.
- Remove the beef shanks to a cutting board when cooled (discard the vegetables and liquid). Remove the bones and any large chunks of connective tissue and fat. Chop the beef with a knife and set aside in a mixing bowl. To the beef, add the remaining filling ingredients and set aside. This can be made in advance, and the extra can be frozen for future use.
Make the Pasta Dough
- Follow the instructions (linked in ingredients section) to make a double recipe of Multipurpose Pasta Dough and roll out into sheets to make ravioli. Lay each sheet out on a lightly dusted flat surface – we prefer to roll out one sheet at a time and fill it before moving onto the next to prevent the sheets from drying out too much.
Stuff the Ravioli
- Next add 1 tablespoon of the filling about 2 inches apart on half of each sheet. Fold the sheet in half covering your filling scoops, bringing the two short edges together. Carefully press the sheets together around each scoop of filling. Press out as much air as possible. Finally, use a ravioli cutter, ravioli stamp or press, or a knife to cut your sheet into 2 x 2 inch squares, then set each raviolo aside on a parchment-lined and lightly flour-dusted baking sheet while you make the rest.
Make the Sauce
- Heat the olive oil in a medium saucepan. Add the shallot and cook over medium heat until it starts to brown. Add the garlic for about 45 seconds until it is fragrant, but not browning. Turn the heat to low and add the juniper, rosemary, peppercorns, and wine. Cook for about 30 minutes on low heat or until there is about 4 tablespoons of liquid left in the pan.
- Next, add the stock and stir. Strain the solids from the pan and return the liquid back to the saucepan. Cook the mixture down until there is about ¾ cup of liquid left in the pan (about 25-30 minutes).
- Once reduced, stir in the balsamic vinegar and salt and continue cooking for another 5 minutes.
- To finish the sauce, remove from the heat and whisk in the butter – one piece at a time. The sauce should be silky and deep maroon in color. Taste and add salt if needed. This can be reheated VERY gently on low right before serving the ravioli if needed, but DO NOT bring to a boil or your sauce will break.
Cook the Ravioli
- Bring a large pot of salted water to a boil, and gently drop the ravioli into the pot. Gently cook until the pasta is al-dente (about 2-3 minutes). Gently remove with a spider or slotted spoon to a serving bowl or individual bowls/plates. Drizzle some sauce over the ravioli and serve with grated Parmigiano Reggiano and thyme leaves (optional).
Nutrition
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