The beef ravioli cooks in minutes and turns this light three-onion broth into the main course. This east-meets-west recipe is great if you are looking for lavish and continental recipes for a dinner party.
RecipeSavants.comThe beef ravioli cooks in minutes and turns this light three-onion broth into the main course. This east-meets-west recipe is great if you are looking for lavish and continental recipes for a dinner party. Smart Recipes, European Recipes, Beef,Eggs Recipes, RecipesBeef,EggsEuropeanBeef Raviolis In A Three Onion BrothPT40MServes 4
Ingredients:
4 Piece Shallots12 Ounces Wonton Skins1 Cup Egg+ 1/2 Cup Water2 Cups Leftover Beef Stew1 Tablespoon White Truffle Oil1 Teaspoon Canola Oil1 Piece Yellow Onion1 Bunch Scallions0.5 Cup Red Wine3 Cups Chicken Stock0.5 Tablespoon Fresh Thyme0.125 Teaspoon Salt & Freshly Ground Black Pepper0.125 Cup ChivesIn a food processor, add the drained stew and process till pureed.In a large saucepan, heat the oil, cook shallots, onions, and scallions until caramelized. Add red wine and scrape the brown bits. Cook until wine is fully absorbed. Stir in chicken stock and thyme and simmer until reduced by 20%.Arrange 1 wonton skin on a smooth surface and coat with egg wash evenly. Place a little amount of pureed stew in the center of wonton skin and cover with second skin, pressing firmly. Repeat with remaining skins and stew.In a large pan of salted, boiling water, blanch the ravioli for about 2-3 minutes. Transfer to broth mixture to keep warm.Drizzle with truffle oil and serve with the garnishing of chives.