Braised Short Rib with Truffled Butternut Squash Ravioli, Basil Oil

(WJBK) - Get this recipe courtesy of Chef Jeremy Kalmus from the No.Vi Chophouse. Learn more about their Lover's Feast by visiting www.mattprenticerg.com .

For the short ribs:
1 already braised short rib
2 c demi glace

1. Heat the short rib up to 165 degrees in the demi glace slowly on the stovetop in a saucepan.

For the ravioli:
1 butternut squash
1T truffle oil
2T olive oil
Salt and pepper

1. Preheat oven to 350 degrees.
2. Cut squash lengthwise.
3. Remove seeds and pulp.
4. Rub the contents with olive oil and season to taste with salt and pepper.
5. Roast for 45 minutes on a sheet tray with the contents facing upwards.
6. Remove from oven, and let the squash cool until it is room temperature.
7. Remove contents with a spoon, leaving the outside of the squash behind.
8. Puree the contents with a hand mixer or food processor, adding the truffle oil slowly.
9. Season with salt.

For the pasta: you can buy premade sheets of past for ravioli.
Or use a simple pasta recipe and roll it out.

1. With your premade pasta sheet, place a teaspoon of your filling in the center of the dough. Place a little bit of water around your filling.
2. Place another sheet of pasta on top of the other sheet, lining it up perfectly.
3. Using your finger, press down on the two sheets so they become intact.
4. Cut the filling out, leaving a half-inch around to form your ravioli
5. Cook in salted boiling water for 3 minutes.

For the basil oil:
4 oz of fresh basil leaves and stems
8 oz olive oil

1. Combine the ingredients. Puree in a food processor.
2. Strain through cheesecloth into a small container overnight.