Beef Stroganoff Ravioli
By now, I’m sure many of us have had the rich and wonderful beef stroganoff, featuring tender strips of meat, mushrooms, and onions stewed in a rich, wonderful sauce lightened up with a touch of sour cream, typically served with egg noodles or pasta.
While there is nothing wrong with the classic stroganoff, one of the ways that keeps me excited in the kitchen is putting unique twists and tweaks on classic dishes and hope that they come out delicious. Today, I’ll be taking the classic components of stroganoff but turning it into more of a ravioli dish.
It should be decadent and hearty but also nicely balanced. Let’s dive into it!
Serves 4
For the Ravioli:
Salt
4 tablespoons of olive oil
1 pound of ground beef
Pepper
8 ounces of Cremini mushrooms, stemmed and finely chopped
1 small onion, finely minced
3 eggs, lightly beaten
1/4 cup of finely grated parmesan cheese, plus more for garnish
1/4 cup of minced parsley, plus more for garnish
1 batch of pasta dough (see article below)
For the sauce:
2 large shallots, minced
4 cloves of garlic, minced
2 tablespoons of flour
1 cup of dry sherry
1 cup of low sodium beef broth
1/2 cup of sour cream, plus more for topping
1 cup of frozen peas, thawed
Bring a wide saucepan of salted water to a boil.
Heat 2 tablespoons of olive oil in a wide skillet. Add the ground beef, season with salt and pepper, then cook for about 5-7 minutes, breaking up the beef with a wooden spoon until the beef is nicely browned and cooked through. Remove the beef with a slotted spoon to a medium bowl, then set aside.
In the same pan used to cook the beef, add the chopped onion and mushrooms, season, then cook, stirring occasionally, until the mushrooms are very soft and browned, but certainly not burnt. Add that to the bowl with the beef, and let that cool for a bit. Stir in the eggs, parmesan, and parsley to combine, and that’s your ravioli filling.
Roll out the pasta dough as thin as possible to give you thin sheets. Lay one pasta sheet in front of you, then take about a tablespoon of filling and dot that onto one side of one sheet of pasta, leaving 2 inches in between. Fold the dough over the filling, then use your fingers to press out the air around the filling and squeeze the two halves of pasta together.
Use either a ravioli cutter or a wide cookie cutter to cut out the individual ravioli. Repeat until you’ve used up all of the filling.
In the same pan used to make the filling, heat the remaining 2 tablespoons of oil then add the shallots and garlic. Let those cook for about a minute before sprinkling in the flour, and stirring for another minute to cook out the flour.
Add the dry sherry, bring that to a simmer then let it cook for about 3 minutes, or until the sherry has reduced by half, then add the beef broth and let that simmer for another 5 minutes, or until the sauce has thickened.
Carefully drop your ravioli into the simmering water and let that cook for about 2-3 minutes, or until the ravioli floats to the top of the water. Once the ravioli are in the water, stir the peas and sour cream into the sauce. Season the sauce to taste, then drain and stir in the cooked ravioli.
To serve, pile up your ravioli and plenty of that sauce onto either plate or a serving platter, then finish with more parsley, parmesan, and a little dollop of sour cream.
Honestly, of all of the dishes I’ve come up with for Pastalove I think this one is one of my new favorites. The ravioli themselves are full of flavor from the beef and the mushrooms, and that sauce has that slightly sweet, creamy richness that takes it to another dimension.
