Blanch the Beef Shank (2), then drain and rinse.
Place into a large pot with Fresh Ginger (1 teaspoon) and season with Water (3 quart), Kosher Salt (2 tablespoon), Star Anise (2), Garlic Paste (1 tablespoon), and Cayenne Pepper (to taste). Simmer until meat is tender but not falling apart, about 2–3 hours. At this point, there should be about 1 quart of broth remaining, if not, adjust.
Cut Onion (2 cup), Carrot (2 cup), Scallion (1/2 cup), and Italian Flat-Leaf Parsley (1 cup).
Clean and wash the Grape Tomatoes (20) and remove the vine.
Cook the Pasta (to taste) and Ravioli (to taste).
Once the meat is tender, remove it from the broth, and keep the meat warm and moist under a dry kitchen towel.
Add the carrots and onions to the broth, simmer until tender but not mushy.
Add the cooked pasta, ravioli, grape tomatoes, and scallions.
Remove from the heat and check/adjust the seasoning.
Place the beef on the bottom of a serving bowl, top with the soup, pasta, and veggies.