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!