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 over medium-low heat for about 20 minutes. Let it cool.
Prepare the pasta by mixing flour and eggs, seasoned with salt. Knead into a stiff dough for about 5 minutes.
Create gravy by melting butter in a saucepan, adding grated onion, then flour. Cook until golden before whisking in beef stock and red wine. Simmer until thickened.
Roll out the pasta dough, gradually reducing thickness until suitable for ravioli.
Slice steaks thinly, season with salt and pepper, and sear in a hot pan until browned on both sides.
Place a pasta sheet on a flat surface, add a spoonful of mushroom mixture and a slice of seared steak. Top with another pasta sheet, seal the edges, and cut into ravioli shapes.
Boil ravioli in salted water for about 3 minutes, then lightly sear in a pan.
Serve with the prepared gravy, topped with ravioli and chopped parsley.
Prep Time: 1 hour | Cooking Time: 20 minutes | Total Time: 1 hour 20 minutes
Calories: 658 kcal per serving | Servings: 2 servings
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