Short rib ravioli? Help needed...
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!
I would say yes to all your questions. I recently froze left-over pot roast and gravy in two separate containers so I could make a beef pot pie when the craving hit. It was really good.
I often freeze extra homemade cheese ravioli, and the frozen ones are every bit as good as the fresh ones.
I'm sure others will chime in with their thoughts.
Sounds delicious, by the way. Good luck, and report back!