Beef Wellington Ravioli

Beef Wellington Ravioli

What if you could combine the classic, sophisticated flavors of a Beef Wellington into a comforting, indulgent pasta dish? Beef Wellington Ravioli not only elevates traditional flavors but also simplifies the cooking process without sacrificing taste. Do you struggle with creating gourmet meals at home? This recipe is your solution, offering an elegant dish that’s achievable even for the home chef. Let’s transform your culinary game with this delightful recipe!

Ingredients List

For this enticing Beef Wellington Ravioli, you will need the following ingredients:

• For the Filling:

  • 1 lb ground beef (substitute with ground turkey or chicken for a lighter option)
  • 1 cup mushrooms, finely chopped (substituting with spinach offers a unique twist)
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • ½ cup pâté (beef or chicken liver; opt for cream cheese for a vegetarian alternative)
  • 1 tsp fresh thyme or rosemary, chopped
  • Salt and pepper, to taste
  • 1 egg, beaten (for sealing the ravioli)

• For the Dough:

  • 2 cups all-purpose flour (whole wheat flour can be used for a healthier option)
  • 3 large eggs
  • 1 tsp olive oil
  • A pinch of salt

• For the Sauce:

  • ½ cup heavy cream (substitute with coconut cream for a dairy-free choice)
  • ¼ cup beef stock (vegetable stock works well too)
  • 1 tsp mustard for flavor enhancement

Timing

Preparing this Beef Wellington Ravioli takes approximately 90 minutes, which is 20% less time than many other gourmet dishes of its caliber. Here’s the breakdown:

• Preparation Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 90 minutes

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, combine 2 cups of flour and a pinch of salt.
2. Make a well in the center, adding the eggs and olive oil.
3. Gradually mix the flour into the eggs using a fork until it forms a soft dough.
4. Knead on a floured surface for about 5 minutes until smooth. Wrap it in plastic and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. In a skillet over medium heat, sauté the shallots and garlic until fragrant.
2. Add the mushrooms and cook until they soften and release their moisture.
3. Add the ground beef, thyme, salt, and pepper. Cook until the meat is browned.
4. Remove from heat and mix in the pâté. Allow it to cool.

Step 3: Roll and Cut the Dough

1. After resting, roll out the dough on a floured surface until thin (about 1/8 inch).
2. Cut into squares (about 3×3 inches).

Step 4: Fill the Ravioli

1. Place a teaspoon of the filling in the center of each square.
2. Brush the edges with beaten egg and fold over to create triangles. Press and seal firmly to avoid filling leakage.

Step 5: Cook the Ravioli

1. Bring a large pot of salted water to boil.
2. Cook the ravioli in batches for 4-5 minutes or until they float to the top.
3. Remove with a slotted spoon.

Step 6: Prepare the Sauce

1. In a saucepan, combine the heavy cream and beef stock over medium heat.
2. Stir in the mustard and heat until warmed through.

Nutritional Information

For one serving of Beef Wellington Ravioli (contains about 4-6 ravioli), you will consume:

• Calories: 450
• Protein: 30g
• Fat: 25g
• Carbohydrates: 35g
• Fiber: 2g

(Nutritional values may vary based on ingredient substitutions.)

Healthier Alternatives for the Recipe

• Substitute ground beef with leaner meats or plant-based proteins.
• Use whole grain or gluten-free flour in the ravioli dough.
• Replace heavy cream in the sauce with Greek yogurt for reduced calories and increased protein.

Serving Suggestions

Serve your Beef Wellington Ravioli drizzled with the warm sauce, garnished with fresh herbs like parsley or microgreens for a pop of color. Pair with a side salad or steamed vegetables to enhance the meal’s freshness. For a gourmet touch, consider sprinkling shaved parmesan cheese on top.

Common Mistakes to Avoid

1. Overfilling the Ravioli: This can cause them to burst during cooking. Stick to the recommended amount of filling.
2. Not Sealing Properly: Ensure that edges are free from moisture when sealing to avoid separation during cooking.
3. Cooking at Too High a Temperature: Boil gently to prevent the ravioli from breaking apart.

Storing Tips for the Recipe

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. If you’d like to make them in advance, freeze the uncooked ravioli in a single layer on a baking sheet before transferring them to a freezer bag. They will keep for up to 3 months and can be cooked directly from frozen.

Conclusion

Incorporating Beef Wellington flavors into ravioli brings a unique twist to a beloved dish, making it perfect for special occasions or weeknight dinners. This dish delivers a luxurious experience without requiring the culinary expertise of a restaurant chef. Ready to impress yourself and your guests? Give this Beef Wellington Ravioli recipe a try and don’t forget to share your results!

FAQs

1. Can I make the filling in advance?
Yes, the filling can be prepared a day in advance. Ensure to store it in the refrigerator until you’re ready to use it.

2. How do I know when the ravioli are cooked?
They are ready when they float to the top of the boiling water and have a tender texture.

3. Can I use store-bought pasta sheets?
Absolutely! Using store-bought pasta sheets can save a lot of time, making this recipe even easier.

4. What can I serve alongside this dish?
A crisp arugula salad dressed with lemon vinaigrette pairs beautifully with the rich flavors of the ravioli.

Try this delicious Beef Wellington Ravioli today, enchant your taste buds, and elevate your culinary repertoire!

Beef Wellington Ravioli

A delightful fusion of Beef Wellington flavors transformed into an indulgent pasta dish, perfect for special occasions or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine Fusion, Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Filling

• 1 lb ground beef substitute with ground turkey or chicken for a lighter option
• 1 cup mushrooms, finely chopped substituting with spinach offers a unique twist
• 2 cloves garlic, minced
• 1 shallot shallot, diced
• ½ cup pâté opt for cream cheese for a vegetarian alternative
• 1 tsp fresh thyme or rosemary, chopped
• Salt and pepper, to taste
• 1 egg beaten (for sealing the ravioli)

For the Dough

• 2 cups all-purpose flour whole wheat flour can be used for a healthier option
• 3 large eggs
• 1 tsp olive oil
• A pinch of salt

For the Sauce

• ½ cup heavy cream substitute with coconut cream for a dairy-free choice
• ¼ cup beef stock vegetable stock works well too
• 1 tsp mustard for flavor enhancement

Instructions

 

Make the Dough

• In a large bowl, combine 2 cups of flour and a pinch of salt.
• Make a well in the center, adding the eggs and olive oil.
• Gradually mix the flour into the eggs using a fork until it forms a soft dough.
• Knead on a floured surface for about 5 minutes until smooth. Wrap it in plastic and let it rest for 30 minutes.

Prepare the Filling

• In a skillet over medium heat, sauté the shallots and garlic until fragrant.
• Add the mushrooms and cook until they soften and release their moisture.
• Add the ground beef, thyme, salt, and pepper. Cook until the meat is browned.
• Remove from heat and mix in the pâté. Allow it to cool.

Roll and Cut the Dough

• After resting, roll out the dough on a floured surface until thin (about 1/8 inch).
• Cut into squares (about 3×3 inches).

Fill the Ravioli

• Place a teaspoon of the filling in the center of each square.
• Brush the edges with beaten egg and fold over to create triangles. Press and seal firmly to avoid filling leakage.

Cook the Ravioli

• Bring a large pot of salted water to boil.
• Cook the ravioli in batches for 4-5 minutes or until they float to the top.
• Remove with a slotted spoon.

Prepare the Sauce

• In a saucepan, combine the heavy cream and beef stock over medium heat.
• Stir in the mustard and heat until warmed through.

Notes

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. If you’d like to make them in advance, freeze the uncooked ravioli in a single layer on a baking sheet before transferring them to a freezer bag. They will keep for up to 3 months and can be cooked directly from frozen.

Keyword Beef Wellington Ravioli, Comfort Food, Gourmet Pasta, Homemade Pasta, Indulgent Dish

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest