Who doesn’t love homemade pasta? After feeling the urge to create the perfect ravioli, I developed this recipe filled with a delectable, savory mixture of beef and cheese and finished with a delicious cream sauce. This was a huge hit at my house, I know it will be in yours too!
Beef wellington is typically a beef tenderloin wrapped in puff pastry with a mushroom paste, but I thought, why not take those same ingredients and make a beef wellington ravioli? Super tender filet mignon inside thick homemade pasta and tossed in a simple red wine pan sauce. This dish is bursting with flavor and is any steak and pasta lovers dream!
Inspiration for beef wellington ravioli
I almost never buy filet mignon, I feel like it is overpriced and kinda boring. I would rather eat skirt steak or even a ribeye if I wanted a STEAK steak. When I do have it though, it’s always so good! I had to buy some for a client shoot recently and had some extra, and had the fun idea of filling a pasta with it. The best feature of filet is how tender it is, so it really works in this setting. If the meat was more chewy it wouldn’t make as much sense in a ravioli.
I started thinking of recipes that use filet mignon to come up with a flavor profile for the ravioli. The realization that Wellington uses tenderloin which is basically uncut filet, is what pulled the beef wellington ravioli together in my mind! I made a mushroom mixture similar to the duxelle normally found in wellington, and served it over a simple red wine gravy.
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