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.