Apr 3 # 1 of 1
Cheese Ravioli with Mushroom Ragu
1/2 cup Spanish onions, diced
1/2 cup fresh carrots, diced
1/2 cup fresh celery, diced
2 Tbsp sweet butter
6 oz pancetta, diced in 1/4” cubes
1/2 lb beef tenderloin, diced in 1/2” cubes
6 garlic cloves, chopped
1/2 lb domestic mushrooms, sliced
1/2 cup shiitake mushrooms, sliced & de-stemmed
1/4 lb portobello mushrooms, cubed
Salt and freshly cracked black pepper to taste
1 cup dry white wine
1 cup chicken broth
14.5-oz can diced tomatoes
1/4 cup sweet butter
1 lb square cheese ravioli, cooked according to package directions
Parmesan cheese, grated
MELT 2 Tbsp butter in a heavy bottom roasting pan.
Add pancetta, beef, onions, carrots, celery, and garlic.
Brown on medium-high heat while stirring for about 10 minutes.
Add mushrooms and cook 5 more minutes, then season with black pepper.
Add white wine, chicken broth and tomatoes.
SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender.
Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted.
Taste and adjust seasoning with salt and pepper.
ADD cooked, drained ravioli to sauce and stir to coat pasta.
Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
Substitute reconstituted dried porcini mushrooms for domestic mushrooms
Substitute thick bacon for pancetta
Add roasted red peppers to sauce
Add capers or black olives to sauce