I'm planning a fancy dinner and would like the main course, red wine braised short ribs, to look impressive. I want to serve them without the bone, and was considering putting the meat inside some homemade ravioli or "pasta pillows" vs. putting it under a flaky, baked puff pastry. If I go with the latter, I don't want the dish to look/taste like beef pot pie. Has anyone tried anything like this? Thanks in advance.