Pasta al Forno (Baked Pasta)

1. Fill a pasta pot 3/4 of the way with cold water and add salt to taste
2. Bring water to a boil and add Nino’s Potato Gnocchi
3. Cook for 8 minutes or follow directions on package
4. While pasta is cooking, bring 4 cups of short rib ragu to a simmer
5. When gnocchi are done, drain and add to ragu
6. Add 1/4 cup of parmigiano reggiano to pasta and stir to coat
7. Place pasta and sauce in an ovenproof bowl and top with 1/4 cup of parmigiano reggiano
8. Bake in Forno Bravo wood or gas fired oven for 8 minutes or until cheese has become crispy and caramelized
9. Remove from oven and serve with more parmigiano and chiffonade of basil

Braised Short Rib Ragu

Ingredients 

• 3 lbs. Boneless Short Rib
• 2 oz Extra Virgin Olive Oil
• 3 cloves fresh Garlic, diced
• 1 cup of Red Wine
• 4 cups Veal or Beef Stock
• 1 – 28 oz can of Carmelina e’ San Marzano Whole Peeled Tomatoes
• 2 – 28 oz cans of Carmelina e’ San Marzano Chopped Tomatoes
• Salt & Pepper to taste

Instructions

1. Heat a braising pan and add olive oil
2. Sear Short Ribs on all sides until browned
3. Add Garlic and cook for 1 minute
4. Deglaze pan with Red Wine
5. Add Stock and reduce liquid to 1/3
6. Hand crush whole peeled tomatoes and add passata
7. Season with Salt and Pepper.
8. Simmer on low heat, covered, for 2.5 – 3 hours, until short ribs are fork tender
9. Remove from heat and cool

Instructions

1. Fill a pasta pot 3/4 of the way with cold water and add salt to taste
2. Bring water to a boil and add ravioli
3. Cook ravioli for 8 minutes or follow directions on package
4. While pasta is cooking, bring “Surdato” sauce to a simmer
5. In an ovenproof dish, spread 3 cups of sauce over the bottom of the dish
6. When ravioli are ready, drain and place in a single layer over sauce already in baking dish
7. Cover with remaining 2 cups of sauce
8. Spread diced mozzarella on top of ravioli and dollop with all of ricotta mixture
9. Bake in Forno Bravo wood or gas fired oven for 8 minutes or until cheese has become crispy and caramelized
10. Remove from oven and serve with more parmigiano and chiffonade of basil

Surdato Sauce

Ingredients 

• 2 large Spanish onions, thick julienne slices
• 2 cloves garlic, chopped
• 2 oz Extra Virgin Olive Oil
• 1 – 28 oz can of Carmelina e’ San Marzano Whole Peeled Tomatoes
• 2 – 24 oz bottles of Carmelina e’ San Marzano Passata (Puree)
• Salt and Pepper to taste

Instructions

1. In a sauté pan, heat olive oil
2. Add onions and garlic, cook on medium until onions are translucent in color
3. Hand crush Whole Peeled Tomatoes and add passata
4. Bring to a boil and reduce to a simmer for 1 hour, stirring occasionally
5. Season with salt and pepper
6. Remove from heat and cool

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