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