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
- 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.
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