Beef Wellington Ravioli

Ingredients:

MUSHROOM MIXTURE:

5 oz mushrooms

2 cloves garlic

1/4 cup parsley

2 tablespoons olive oil

PASTA:

1.5 cups flour

2 eggs

salt

GRAVY:

1 tablespoon butter

1 tablespoon grated onion

1 tablespoon flour

1 cup beef stock

1/4 cup red wine

OTHER:

2 filet mignon steaks

chopped parsley

Directions:

For the mushroom mixture, combine mushrooms, garlic, parsley, and olive oil in a frying pan. Cook on

medium-low for about 20 minutes. Let it cool.

Prepare the pasta by mixing flour and eggs, seasoned with salt. Knead into a stiff dough, about 5

minutes.

Create gravy by melting butter, adding onion, then flour. Cook before whisking in stock and wine.

Simmer to thicken.

Roll out the pasta dough, gradually reducing thickness until suitable for ravioli.

Slice steaks thinly, season, and sear. Place on pasta sheets, add mushroom mix, top with another pasta

sheet, seal, and cut into ravioli.

Boil ravioli in salted water for 3 minutes, then sear lightly.

Serve with gravy, topped with ravioli and parsley.

Prep Time: 1 hour | Cooking Time: 20 minutes | Total Time: 1 hour 20 minutes

Kcal: 658 kcal | Servings: 2 servings

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