Beef Wellington Ravioli
Ingredients:
For the Ravioli Dough:
2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
For the Beef Filling:
8 ounces beef tenderloin, cooked and finely chopped
1/2 cup mushrooms, finely chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup pâté or foie gras (optional for extra richness)
1/4 teaspoon fresh thyme, chopped
Salt and pepper to taste
For the Sauce:
2 tablespoons butter
1/2 cup heavy cream
1/4 cup beef broth
Salt and pepper, to taste
Directions:
Make the ravioli dough: In a bowl, combine flour and salt. Add eggs and olive oil, then mix until a dough forms. Knead the dough on a floured surface until smooth, about 5 minutes. Wrap in plastic and refrigerate for at least 30 minutes.
Prepare the beef filling: Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, sautéing until softened. Add the chopped beef, thyme, salt, and pepper, and cook for another 2–3 minutes. Remove from heat and let it cool. Stir in pâté (if using) for extra richness.
Roll out the dough: Divide the dough into two pieces. Roll each piece out on a floured surface until thin.
Assemble the ravioli: Place teaspoons of the beef filling on one sheet of dough, spacing them out. Cover with the second sheet of dough, pressing down around each mound of filling to seal. Cut into squares or circles.
Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Make the sauce: In a small saucepan, melt butter over medium heat. Add the beef broth and cream, stirring until the sauce thickens slightly. Season with salt and pepper.
Serve: Drizzle the sauce over the cooked ravioli and serve immediately. Garnish with fresh herbs if desired.
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes
Kcal: 450 kcal | Servings: 4 servings