Beef Wellington is a showstopper of a dish, often reserved for special occasions due to its complexity and elegance. However, today I’m going to guide you through a creative twist on this classic recipe that’s sure to impress: Beef Wellington Ravioli. This recipe combines the luxurious flavors of Beef Wellington with the comforting, familiar form of ravioli, making a dish that’s as delightful to eat as it is beautiful on the plate.
Ingredients Breakdown
Let’s start by gathering the ingredients required for this culinary masterpiece:
For the Mushroom Mixture:
- Mushrooms: 5 oz, finely chopped
- Garlic: 2 cloves, minced
- Parsley: 1/4 cup, chopped
- Olive Oil: 2 tablespoons
For the Pasta:
- Flour: 1.5 cups, for a robust pasta dough
- Eggs: 2, to bind and enrich the dough
- Salt: A pinch, to taste
For the Gravy:
- Butter: 1 tablespoon, for a silky base
- Grated Onion: 1 tablespoon, for sweetness
- Flour: 1 tablespoon, to thicken
- Beef Stock: 1 cup, for depth of flavor
- Red Wine: 1/4 cup, for complexity
Other Ingredients:
- Filet Mignon Steaks: 2, the star of the dish
- Parsley: Chopped, for garnish
Step-by-Step Directions
- Prepare the Mushroom Mixture: Begin by combining the mushrooms, garlic, parsley, and olive oil in a frying pan. Cook over medium-low heat for about 20 minutes, or until the mixture is soft and fragrant. Let it cool while you proceed with the pasta.
- Make the Pasta Dough: In a large bowl, mix the flour, eggs, and a pinch of salt. Knead until you have a stiff dough, about 5 minutes. This will be the canvas for your ravioli.
- Create the Gravy: Melt butter in a saucepan over medium heat. Add the grated onion, cooking until translucent, then stir in the flour. Gradually whisk in the beef stock and red wine, and simmer until the gravy thickens. Set aside.
- Roll Out the Pasta: On a floured surface, roll out the pasta dough, gradually reducing its thickness until it’s suitable for ravioli. Aim for a balance between durability and delicacy.
- Assemble the Ravioli: Slice the filet mignon steaks thinly, season to taste, and sear quickly. Lay a slice of steak on a sheet of pasta, add a spoonful of the mushroom mixture, then cover with another pasta sheet. Press around the edges to seal, then cut into individual ravioli.
- Cook the Ravioli: Boil the ravioli in salted water for about 3 minutes, just until they float to the surface. For a golden finish, sear the boiled ravioli lightly in a pan.
- Serving: Plate the ravioli and pour over the warm gravy. Garnish with chopped parsley for a touch of color and freshness.
Nutritional Information
- Calories: 658 kcal per serving
- Servings: This recipe serves 2, perfect for a romantic dinner or a special occasion meal.
Conclusion
This Beef Wellington Ravioli recipe offers a unique blend of sophistication and homeliness, making it a perfect dish for those nights when you want to treat yourself or impress guests. The preparation is part of the joy, turning cooking into an event to savor. Enjoy the process, and relish in the delicious results. Happy cooking!
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Beef Wellington Ravioli
- Total Time: 1 hour 20 minutes
- Yield: 2 1x
Description
In this culinary adventure, the classic elegance of Beef Wellington is ingeniously reimagined as sumptuous ravioli, offering a sophisticated twist on traditional pasta. This dish masterfully combines tender filet mignon and a rich, flavorful mushroom mixture, all encased in homemade pasta dough and served with a deeply savory gravy. It’s a celebration of texture and taste that bridges the gap between two beloved cuisines, French and Italian, creating a unique dining experience.
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
Instructions
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
- Cook Time: 20 minutes
Nutrition
- Calories: 658