Okay, prepare yourselves, because we’re about to take comfort food to a whole new level! I’m so excited to share this Beef Wellington Ravioli with Red Wine Reduction recipe with you. You know how much I adore that classic Beef Wellington – the tender beef, the savory mushrooms, the flaky pastry? Well, I wanted to capture that magic in a bite-sized, pasta-y hug. This dish feels so fancy, but honestly, it’s surprisingly doable and has become my go-to for making any night feel like a special occasion. It’s the perfect blend of rich, classic flavors in a totally new way!
Why You’ll Love This Beef Wellington Ravioli with Red Wine Reduction
- Gourmet Made Doable: It feels super fancy, but honestly, it’s not as scary as it sounds!
- Flavor Explosion: You get all those amazing Beef Wellington vibes – savory beef, earthy mushrooms – wrapped up in tender pasta.
- That Sauce! The red wine reduction is just divine, adding this deep, rich flavor that ties everything together perfectly.
- Impressive Yet Easy: Perfect for date night or when you want to wow guests without spending all day in the kitchen.
Gather Your Ingredients for Beef Wellington Ravioli with Red Wine Reduction
Alright, let’s get our mise en place ready for this amazing Beef Wellington Ravioli with Red Wine Reduction! You’ll need:
- 1 lb ground beef, browned and any excess fat drained
- 1 tablespoon olive oil
- 1/2 cup mushrooms, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup carrots, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 lb fresh pasta dough, divided (you can buy this or make your own!)
- 1 large egg, beaten (this is our egg wash to seal everything up!)
- 2 cups beef broth
- 1 cup dry red wine (something you’d actually drink, like a Merlot or Cabernet Sauvignon)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (this is optional, just if you want your sauce a little thicker)
Essential Components for Beef Wellington Ravioli with Red Wine Reduction
So, the heart of this dish really comes down to three main players: the rich, savory filling for the Beef Wellington Ravioli, the fresh pasta dough itself, and that gorgeous, glossy red wine reduction sauce. Each part brings something special to the party!
Optional Additions and Seasonings
Beyond the basics, feel free to play around! A tiny pinch of nutmeg in the filling can be lovely, or maybe a sprig of thyme in the sauce while it simmers. Don’t be afraid to adjust the salt and pepper to your taste buds’ delight!
Crafting Your Beef Wellington Ravioli with Red Wine Reduction: Step-by-Step
Alright, let’s get down to business and make some magic happen! This Beef Wellington Ravioli with Red Wine Reduction is going to be amazing, and the process is actually pretty straightforward if we take it one step at a time. Don’t rush, and enjoy the process – that’s where the real flavor comes from!
Preparing the Rich Beef Wellington Ravioli Filling
First things first, let’s get that gorgeous filling ready. Grab a skillet and heat up that olive oil over medium heat. Toss in your ground beef and cook it until it’s all nicely browned. Make sure you drain off any extra grease – nobody wants a greasy ravioli filling! Now, add your finely chopped mushrooms, onions, and carrots right into the same skillet. Let them cook down until they’re nice and tender, usually about 5 to 7 minutes. Stir in your chopped parsley, salt, pepper, and garlic powder. Give it a good mix, then take it off the heat. Let this mixture cool completely; it’s important so it doesn’t make your pasta dough sticky.
Assembling the Perfect Beef Wellington Ravioli
Now for the fun part – making the ravioli! If you bought fresh pasta dough, you’re already halfway there. If you made your own, awesome! You want to roll it out pretty thin, about as thin as you can get it without it tearing. You can use a pasta machine for this, which is super handy. Lay out one sheet of pasta, and then spoon about a teaspoon of your cooled beef filling onto it. Don’t overfill them, or they’ll burst! Brush the edges of the pasta around the filling with that beaten egg wash. Then, carefully lay another sheet of pasta dough on top. Press down gently around the filling to seal, making sure there are no air pockets. Use a ravioli cutter, a pizza cutter, or even a knife to cut them into your desired shapes. Make sure those edges are super well-sealed – that’s key!
Creating the Luscious Red Wine Reduction
While your ravioli are chilling or you’re assembling them, let’s whip up that fantastic sauce. In a saucepan, combine your beef broth and that lovely dry red wine. Bring it all to a simmer over medium heat. Let it bubble away, reducing the liquid by about half. This concentrates all that amazing flavor. If you like a thicker sauce, now’s the time to whisk in that cornstarch slurry (cornstarch mixed with a little water) and let it simmer for another minute or two until it thickens up nicely. Taste it and adjust seasoning if needed! For a deeper understanding of sauce reduction techniques, check out this guide on how to reduce sauces.
Cooking and Serving Your Beef Wellington Ravioli Masterpiece
Once your ravioli are ready to go, bring a big pot of generously salted water to a rolling boil. Carefully drop your ravioli in, but don’t crowd the pot – cook them in batches if you have to. They only need about 3 to 5 minutes, or until they float to the top and are tender. Once they’re cooked, gently lift them out with a slotted spoon or spider strainer. Arrange your beautiful Beef Wellington Ravioli on plates, give them a generous drizzle of that rich red wine reduction, and voilà! Serve immediately and prepare for applause.
Tips for Success with Beef Wellington Ravioli
Making this Beef Wellington Ravioli with Red Wine Reduction is such a rewarding process, and a few little tricks can make all the difference. First off, when you’re sealing those ravioli, really press down firmly around the filling. You can even use the tines of a fork to crimp the edges – it not only looks pretty but ensures no delicious filling escapes into the boiling water. Trust me, a burst ravioli is a sad ravioli!
For the sauce, patience is key. Let that red wine reduction simmer down slowly to really concentrate the flavor. If it gets too thick, a splash more broth or water will fix it right up. If it’s too thin, that cornstarch slurry is your best friend, but add it gradually. When cooking the ravioli, make sure your water is at a good rolling boil, and don’t overcrowd the pot! This allows them to cook evenly and prevents them from sticking together. A little extra salted water is always a good idea!
Frequently Asked Questions about Beef Wellington Ravioli with Red Wine Reduction
Got questions about whipping up this incredible Beef Wellington Ravioli with Red Wine Reduction? I’ve got you covered! Here are some common queries people have:
Can I make the Beef Wellington Ravioli filling ahead of time?
Yes, absolutely! You can make the filling a day in advance and store it in the fridge. Just make sure it’s cooled completely before covering.
What kind of red wine is best for the reduction sauce?
A dry red wine like Merlot, Cabernet Sauvignon, or even a Pinot Noir works beautifully. You want something with good flavor that you’d enjoy drinking!
How do I prevent the Beef Wellington Ravioli from sticking together?
Make sure your water is at a rolling boil when you add the ravioli, and don’t overcrowd the pot. Cook them in batches if needed. A little extra olive oil tossed in after draining can also help!
Ingredient Notes and Substitutions for Beef Wellington Ravioli
When making this Beef Wellington Ravioli, using fresh ingredients really makes a difference! For the filling, ground beef gives that classic texture, but you could also try finely chopped steak if you’re feeling adventurous. If you can’t find fresh pasta dough, don’t stress! You can totally use good quality wonton wrappers – just make sure to seal them really well, and you might need to adjust the cooking time slightly. For the veggies in the filling, finely chopping them is key so they meld into the beef nicely. If you’re not a fan of carrots, you could swap them out for finely diced celery. And for the red wine reduction, any decent dry red wine will work; just avoid anything too sweet or fruity, as it can overpower the dish!
Serving Suggestions for Beef Wellington Ravioli with Red Wine Reduction
This Beef Wellington Ravioli with Red Wine Reduction is already a star, but it pairs beautifully with some simple sides. A lightly dressed arugula salad with a lemon vinaigrette cuts through the richness perfectly. Some crusty bread is also fantastic for soaking up any extra sauce – don’t let that delicious red wine reduction go to waste! Steamed asparagus or green beans are also lovely, light additions.
Storage and Reheating Your Beef Wellington Ravioli
Leftover Beef Wellington Ravioli with Red Wine Reduction? Lucky you! Store any uneaten ravioli in an airtight container in the fridge for up to 2 days. To reheat, I find the best way is to gently warm them in a skillet with a little extra red wine reduction or a splash of broth over low heat. This keeps them from drying out and ensures they stay nice and saucy. Just be gentle!
Estimated Nutritional Information for Beef Wellington Ravioli
Please remember these are just estimates for our delicious Beef Wellington Ravioli with Red Wine Reduction! A typical serving might contain around 450 calories, 30g of protein, 40g of carbohydrates, and 18g of fat. Actual values can vary based on specific ingredients and portion sizes, of course!
Amazing Beef Wellington Ravioli Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A sophisticated dish featuring homemade ravioli filled with classic Beef Wellington ingredients, served with a rich red wine reduction sauce.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrots
- 2 tbsp chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1 lb fresh pasta dough
- 1 large egg, beaten (for egg wash)
- 2 cups beef broth
- 1 cup dry red wine
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Brown the ground beef in olive oil in a skillet over medium heat. Drain any excess fat.
- Add mushrooms, onion, and carrots to the skillet. Cook until softened, about 5-7 minutes.
- Stir in parsley, salt, pepper, and garlic powder. Remove from heat and let cool.
- Roll out the pasta dough thinly. Cut into desired ravioli shapes.
- Spoon a small amount of the beef mixture onto one pasta sheet. Cover with another pasta sheet and seal the edges.
- Bring a large pot of salted water to a boil. Cook ravioli until they float and are tender, about 3-5 minutes.
- While ravioli cook, combine beef broth and red wine in a saucepan. Bring to a simmer and cook until reduced by half. If desired, whisk in cornstarch slurry to thicken.
- Drain the ravioli and serve immediately, drizzled with the red wine reduction.
Notes
- Ensure ravioli edges are well-sealed to prevent filling from escaping during cooking.
- Adjust seasoning to your preference.
- The red wine reduction can be made ahead of time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Homemade Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Beef Wellington Ravioli, Red Wine Reduction, Homemade Pasta, Beef Ravioli, Gourmet Pasta