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Short rib ravioli? Help needed...

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Short rib ravioli? Help needed...

mrsgodfrey | Nov 15, 2010 01:39 PM

I'm thinking of making short rib ravioli and would love some advice. If I make delicious, flavorful braised meat can I shred it and use it as the ravioli filling as is? Any ideas for sauce? Need to make the ravioli 5 days in advance of serving. Was planning to freeze - if I wanted to deglaze the pan and make a sauce from the short rib juices, can I freeze that too?

Thanks for any suggestions!

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