Braised Beef Ravioli with Chianti Sauce, Pancetta and Cremini Mushrooms
Use our Braised Beef Ravioli to create this hearty main dish. SKU #34479
Ingredients
Chianti Sauce:
- 1 Tbsp Grapeseed Oil
- 1 Tsp Garlic minced
- 1 Tbsp Shallot
- 1 Cup Chianti Wine
- 1½ Cups Beef Stock unsalted
- 2 Tbsp Butter
- ½ Tsp Fresh Thyme picked and chopped
- Pinch Salt & Pepper
Cremini Mushrooms:
- 2 Tbsp Pancetta ¼" dice
- 2 Cups Cremini Mushrooms, sliced
- Pinch Salt & Pepper
Finishing Ingredients:
- 24 Pieces Braised Beef Ravioli 34479
- 2 Tbsp Parmesan Cheese, grated
Instructions
Chianti Sauce:
- In a small sauce pot add the grapeseed oil, shallot and garlic. Sauté for 60 seconds until fragrant and lightly golden color.
- De-glaze the pan with the Chianti wine and reduce the wine until there is about 3 Tbsp left in the pan.
- Add the beef stock, thyme, butter, salt and pepper. Bring the sauce to a simmer.
Cremini Mushrooms:
- Heat a sauté pan and add the diced pancetta. Cook to render the fat out and crisp the pancetta.
- Discard excess fat, leaving just 2 Tbsp in the pan.
- Add the cremini mushrooms, salt and pepper and sauté for 3 minutes until the mushrooms are tender.
To Serve:
- Simmer the Ravioli and arrange 6 ravioli on each plate.
- Drizzle with 3 oz. of sauce and 2 Tbsp pancetta/mushroom sauté.
- Top with grated Parmesan Cheese
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