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beef wellington ravioli
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: General
Description
Experience a delightful fusion of British and Italian cuisine with these Beef Wellington Ravioli, featuring tender beef tenderloin, earthy mushrooms, and a fragrant rosemary balsamic glaze. This dish is perfect for a special occasion or when you want to indulge in something extraordinary.
Ingredients
- All-Purpose Flour (250g / 9oz): The base for the pasta dough.
- Large Eggs (2, ≈100g / 3.5oz): Bind the dough, adding richness.
- Unsalted Butter, Melted (30g / 2 Tbsp): Adds tenderness to the pasta.
- Olive Oil (1 Tbsp): Contributes to dough elasticity.
- Halal-Certified Beef Tenderloin (300g / 10.5oz), Trimmed: The flavorful filling.
- Salt and Black Pepper: Essential seasonings.
- Olive Oil (2 Tbsp): For searing the beef.
- Mixed Mushrooms (150g / 5.3oz), Finely Chopped: Provides earthy flavor.
- Shallot (1), Minced: Adds a delicate onion flavor.
- Garlic Cloves (2), Minced: Adds savory depth.
- Unsalted Butter (2 Tbsp): For sautéing vegetables.
- Fresh Thyme Leaves, Chopped (2 tsp): Enhances the flavor profile.
- Halal-Certified Chicken Liver Pâté (80g / ⅔ cup): Adds umami richness.
- Grated Parmesan Cheese (30g / ¼ cup) (microbial rennet): Binds the filling.
- Dijon Mustard (1 tsp) (alcohol-free): Adds a subtle tang.
- Balsamic Vinegar (120ml / ½ cup): The base of the glaze.
- Honey (2 Tbsp): Sweetens the glaze.
- Fresh Rosemary, Finely Chopped (1 tsp): Infuses the glaze with aroma.
- Sea Salt (Pinch): Enhances glaze flavors.
- Pine Nuts, Toasted (1 Tbsp): Adds a crunchy garnish.
- Fresh Thyme Sprigs: For garnish.
- Microgreens (Optional): For garnish.
Instructions
- Make Pasta Dough: Combine flour, eggs, butter, and oil; knead until smooth.
- Rest the Dough: Wrap and rest the dough for 30 minutes.
- Sear the Beef: Season and sear beef tenderloin, then chop.
- Prepare Duxelles: Sauté shallots, garlic, and mushrooms until browned.
- Combine Filling: Mix beef, duxelles, pâté, Parmesan, and mustard.
- Assemble Ravioli: Roll dough, cut squares, fill, and seal.
- Cook Ravioli: Boil ravioli for 3-4 minutes until al dente.
- Make Glaze: Simmer balsamic vinegar, honey, rosemary, and salt.
- Glaze and Serve: Toss ravioli with butter and drizzle with glaze.
Notes
For a tight ravioli seal, use minimal water and press firmly around the edges. Refrigerating assembled ravioli for 15 minutes helps them hold their shape.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian-British Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 650 kcal
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg