Description
Beef Wellington Ravioli merges classic British cuisine with Italian pasta craftsmanship. Luxurious beef tenderloin, mushroom duxelles, and delicate pastry wrapper create an elegant fusion that promises a sophisticated dining experience for culinary adventurers.
Ingredients
Scale
Meat:
- 2 filet mignon steaks
Mushroom Mixture:
- 5 ounces (142 grams) mushrooms
- 2 cloves garlic
- 2 tablespoons olive oil
- ¼ cup (15 grams) parsley
Pasta:
- 1.5 cups (180 grams) flour
- 2 eggs
- Salt
Gravy:
- 1 tablespoon butter
- 1 tablespoon grated onion
- 1 tablespoon flour
- 1 cup (240 milliliters) beef stock
- ¼ cup (60 milliliters) red wine
Garnish:
- Chopped parsley
Instructions
- Sauté finely chopped mushrooms, minced garlic, and chopped parsley in extra virgin olive oil (30 milliliters or ) over medium heat, stirring occasionally until vegetables release moisture and become tender, approximately 15-20 minutes. Transfer mixture to a cool plate and let it reach room temperature.
- Create delicate pasta dough by combining all-purpose flour (400 grams or ), whole eggs (3 large), and a pinch of kosher salt in a mixing bowl. Knead the dough thoroughly for 6-7 minutes until achieving a smooth, elastic consistency.
- Craft rich gravy by melting unsalted butter (45 grams or ) in a saucepan, then gently sweating finely diced onions until translucent. Sprinkle in flour, gradually incorporate beef stock and red wine, whisking continuously until the sauce thickens and develops a glossy texture.
- Using a pasta roller, transform dough into gossamer-thin sheets. Layer thinly sliced premium beef tenderloin and cooled mushroom mixture across one sheet, then carefully drape a second pasta sheet over the filling. Press edges firmly to seal, removing any trapped air pockets.
- Cut sealed pasta into uniform ravioli shapes using a pastry wheel or sharp knife, ensuring each parcel is securely closed.
- Drop ravioli into rapidly boiling, generously salted water. Cook for 2-3 minutes until they float to the surface, indicating doneness.
- Quickly transfer ravioli to a hot skillet with a touch of olive oil, lightly searing each side to create a delicate golden crust.
- Plate the ravioli, generously nap with prepared gravy, and garnish with fresh parsley leaves for an elegant presentation.
Notes
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.
- Freeze uncooked ravioli on a baking sheet before transferring to a freezer bag, which keeps them from clumping together and maintains their delicate shape.
- Use high-quality beef tenderloin or sirloin for the most tender and flavorful filling, ensuring the meat is thinly sliced and at room temperature before assembling.
- Create uniform ravioli by using a pasta cutter or sharp knife, pressing edges firmly to prevent filling from leaking during cooking.
- Substitute gluten-free flour for the pasta dough to make this recipe accessible for those with dietary restrictions, maintaining the same rich flavor profile.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 2
- Calories: 800 kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 300mg