• Bring a pot of water to a boil.
• Once boiling add ravioli and cook per instructions, about 3 minutes. Set it aside.
• While water is coming boil, heat a medium sauté pan on medium-high heat.
• Add 1 TBSP of butter to pan and melt. Add shallots and cook until they start to become translucent. Add garlic and cook an additional 1-2 minutes. Do not brown.
• Add white wine and allow to reduce by half.
• Add tomatoes, beef broth and thyme, bring to simmer.
• Add in heavy cream and mix until evenly combined. Season with salt & pepper.
• When ready, add ravioli to the pan and coat with sauce.
• Plate and top with Crispy Shallots.

*Crispy Shallot Straws

• Thinly slice shallots lengthwise into strips. Lightly toss in flour or cornstarch and fry in 350F oil for about 1-2 minutes until golden brown.
• Drain on paper towel, season with salt and reserve until needed.