Cheese Ravioli with Mushroom Ragu
Prep Time:
30 minutes
Cook Time:
2 hours, 15 minutes
Serving Size:

Ingredients

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

Fresh parsley

Ingredients

1 cup Spanish onions, diced

1 cup fresh carrots, diced

1 cup fresh celery, diced

4 Tbsp sweet butter

12 oz pancetta, diced in 1/4” cubes

1 lb beef tenderloin, diced in 1/2” cubes

12 garlic cloves, chopped

1 lb domestic mushrooms, Sliced

1 cup shiitake mushrooms, sliced & de-stemmed

1/2 lb portobello mushrooms, cubed

Salt and freshly cracked black pepper to taste

2 cups dry white wine

2 cups chicken broth

2 4.5-oz cans diced tomatoes

1/2 cup sweet butter

2 lbs square cheese ravioli

Parmesan cheese, grated

Fresh parsley

Ingredients

1 1/2 cups Spanish onions, diced

1 1/2 cups carrots, diced

1 1/2 cups celery, diced

6 Tbsp sweet butter

18 oz pancetta, diced in 1/4” cubes

1 1/2 lb beef tenderloin, diced in 1/2” cubes

18 garlic cloves, chopped

1 1/2 lb domestic mushrooms, sliced

1 1/2 cup shiitake mushrooms, sliced & de-stemmed

3/4 lb portobello mushrooms, cubed

Salt and freshly cracked black pepper to taste

3 cups dry white wine

3 cups chicken broth

3 4.5-oz cans diced tomatoes

3/4 cup sweet butter

3 lbs square cheese ravioli

Parmesan cheese, grated

Fresh parsley

Procedures

  1. 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.
  2. 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.
  3. ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
CHEF TIPS
  • 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