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. Smart Recipes, European Recipes, Beef,Eggs Recipes, Recipes Beef,Eggs European Beef Raviolis In A Three Onion Broth Beef Raviolis In A Three Onion Broth Recipe | PT40M Serves 4 Ingredients: 4 Piece Shallots 12 Ounces Wonton Skins 1 Cup Egg+ 1/2 Cup Water 2 Cups Leftover Beef Stew 1 Tablespoon White Truffle Oil 1 Teaspoon Canola Oil 1 Piece Yellow Onion 1 Bunch Scallions 0.5 Cup Red Wine 3 Cups Chicken Stock 0.5 Tablespoon Fresh Thyme 0.125 Teaspoon Salt & Freshly Ground Black Pepper 0.125 Cup Chives In 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.

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