Beef Wellington is a classic dish known for its rich flavors and impressive presentation. But today, let’s explore an innovative twist on this beloved recipe — Beef Wellington Ravioli. This dish combines the elegance of traditional Beef Wellington with the heartiness of Italian ravioli, making it a perfect meal for dinner parties or a cozy night in. Below, I’ve laid out a step-by-step guide to help you create this delightful fusion at home.
Ingredients:
- 1 pound beef tenderloin, trimmed and cut into small cubes
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped mushrooms
- 1/4 cup chopped fresh parsley
- 1/4 cup bread crumbs
- 1 package wonton wrappers
- 1 egg, beaten
- Flour, for dusting
- 2 tablespoons butter
- 1 tablespoon chopped fresh thyme
- Beef or mushroom broth, for deglazing (optional)
Directions:
- Season the Beef: Start by seasoning the beef tenderloin cubes generously with salt and black pepper.
- Brown the Beef: Heat olive oil in a skillet over medium-high heat. Add the seasoned beef and cook until browned on all sides. Once browned, remove the beef from the skillet and set aside.
- Sauté Shallot and Garlic: In the same skillet, sauté the shallot and garlic until they become soft and fragrant, which should take about 2-3 minutes.
- Cook Mushrooms: Add the chopped mushrooms to the skillet. Cook them until they have released their moisture and start to brown.
- Combine Ingredients: Return the browned beef to the skillet. Stir in the chopped parsley and bread crumbs, mixing everything until well combined.
- Cool Mixture: Remove the skillet from the heat and allow the mixture to cool slightly. This will make it easier to handle when assembling the ravioli.
- Prepare Ravioli: Lay out the wonton wrappers on a flour-dusted surface. Place a spoonful of the beef mixture onto each wrapper. Brush the edges with beaten egg, fold over to form a triangle, and press the edges to seal.
- Cook Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain on paper towels.
- Prepare Butter Sauce: In a separate skillet, melt butter over medium heat. Add the chopped thyme and cook until it’s fragrant. This will be your sauce for drizzling over the cooked ravioli.
- Serve: Drizzle the thyme-infused butter sauce over the ravioli. Optionally, you can deglaze the skillet used for sautéing the mushrooms with beef or mushroom broth to create an additional flavorful sauce to accompany the dish.
This recipe for Beef Wellington Ravioli is sure to impress with its delightful combination of flavors and textures. It’s a creative take on a classic that offers both the comfort of ravioli and the sophisticated flavors of Beef Wellington. Enjoy crafting this dish and savor the delicious outcome!
Beef Wellington Ravioli
Description
Treat yourself to the elegance of Beef Wellington Ravioli, where each bite encapsulates the luxurious essence of beef tenderloin enveloped in a delicate pasta shell. The melding of finely chopped mushrooms, herbs, and breadcrumbs with succulent beef creates a richly flavored filling that is both comforting and sophisticated.Perfect for an intimate dinner or a celebratory meal, these ravioli offer a modern take on the classic Beef Wellington. Drizzled with a thyme-infused butter sauce, the dish becomes irresistibly aromatic, enhancing the overall gourmet experience. Serve with a light salad and a glass of red wine for a complete and refined dining experience.
Ingredients
1 pound beef tenderloin, trimmed and cut into small cubes
Salt and black pepper, to taste
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup chopped mushrooms
1/4 cup chopped fresh parsley
1/4 cup bread crumbs
1 package wonton wrappers
1 egg, beaten
Flour, for dusting
2 tablespoons butter
1 tablespoon chopped fresh thyme
Instructions
Season the Beef: Season the beef tenderloin cubes with salt and black pepper to taste.
Brown the Beef: Heat the olive oil in a skillet over medium-high heat. Add the seasoned beef cubes and cook until browned on all sides. Remove from the skillet and set aside.
Sauté Shallot and Garlic: In the same skillet, add the shallot and garlic. Cook until softened and fragrant, about 2-3 minutes.
Cook Mushrooms: Add the chopped mushrooms and cook until they release their moisture and start to brown.
Combine Ingredients: Return the cooked beef cubes to the skillet. Stir in the chopped parsley and bread crumbs, mixing until well combined.
Cool Mixture: Remove the skillet from the heat and let the mixture cool slightly.
Prepare Ravioli: Place a spoonful of the beef mixture onto a wonton wrapper. Brush the edges of the wrapper with beaten egg and fold over to form a triangle. Press the edges to seal.
Cook Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain on paper towels.
Prepare Butter Sauce: In a separate skillet, melt the butter over medium heat. Add the chopped thyme and cook until fragrant.
Serve: Serve the beef Wellington ravioli drizzled with the thyme-infused butter sauce. Optionally, deglaze the skillet with beef or mushroom broth to create a flavorful sauce.