RAVIOLI - BEEF IN BUTTER SAUCE WITH SAGE

By akselden

Ingredients

• 1 T. olive all
• 1/2 lb. beef fondue meat, cut into small pieces
• 2 T. minced shallots
• 1/2 tsp. minced garlic
• 1 T. veal demi glace
• 1 C. boiling water
• 16 wonton skins, cut in half
• BUTTER SAUCE
• 3/4 C. chicken broth
• 2 T. white wine
• 2 T. heavy whipping cream
• 1 C. unsalted butter, cut into 8 cubes
• Snipped fresh sage

Details

Servings 4

Preparation

Step 1

1. Do the ravioli ahead: In large skillet, heat olive oil; saute beef cubes, shallots and garlic in oil until beef is no longer red. In 2 C. glass measure, combine demi glace and water, stirring until dissolved. Pour into skillet with beef; bring to a boil. Reduce heat; simmer, covered, until meat is tender (40-45 minutes). Cool.

2. Using fingers, pull beef into shreds. Cut wontons in half; place 1 rounded tsp. beef mixture on center of each wonton half. Wet all edges of wonton with water; fold in half over beef, pressing edges to seal. Place on parchment lined baking sheet; repeat with remaining wontons.

3. Cover; place baking sheet in freezer. When frozen, place filled wontons in zipper closure storage bag.

4. To Serve: In large saucepan, combine chicken stock and wine. Simmer over medium heat until reduced to 1/4 C. (10-12 minutes). Stir in whipping cream. Reduce heat to low. Whisk in butter, one cube at a time until melted. Cook frozen ravioli in lightly boiling salted water 2 minutes; drain.

5. Divide among 4 dinner plates; spoon sauce over ravioli. Sprinkle with sage. Serve immediately.