Description
A sophisticated dish featuring homemade ravioli filled with classic Beef Wellington ingredients, served with a rich red wine reduction sauce.
Ingredients
Scale
- 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