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BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM SAUCE

BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM SAUCE

This is a really unique dish. I love how the ravioli filling both contrasts and compliments the sauce. The earthiness of the mushrooms and spinach really get along with the tangy blue cheese and balsamic sauce. Some will say that vinegar and dairy should never mix, but you need to try this. If you make this dish, everyone will be talking about it for ever. Really memorable and delicious!

Here's what you'll need

BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM SAUCE
  • 2 cups roast beef (cubed)
  • 1 small onion (finely chopped)
  • ½ cup mushrooms (any kind you like)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp flour
  • 4 tbsp balsamic vinegar
  • ½ cup crumbled blue cheese
  • pasta dough
  • 1 package fresh spinach (200g)
  • ¾ cup heavy cream
  • 1 small shallot (finely diced)
  • ¼ cup fresh grated parmesan
  • salt and pepper to taste


THE FILLING
  1. Sautee the onions and mushrooms until slightly caramelized and add the roast beef

  2. Toss the mushroom and beef mixture into a food processor and puree. You want to avoid over-processing it, you want a chunky mixture, not a paste

  3. In a seperate pot, add a couple of teaspoons of salted water and the spinach until it just wilts and then strain as much of the water out as you can

  4. Add the blue cheese chunks, the mushroom and beef mixture, seasoning and stir to incorporate everything

  5. Allow to cool (overnight in the fridge is ideal) and now you're ready to stuff the ravioli




THE SAUCE
  1. Sautee the shallots and garlic in butter and olive oil until fragrant

  2. add a little dusting of flour

  3. reduce heat, add cream and simmer until slightly reduced

  4. season the sauce, add balsamic vinegar and simmer for at least 5 minutes

Scoop out your raviolis from the boiling water and toss them in the sauce and gently swirl the pan around to just coat the pasta. You should undercook your pasta a little and finish cooking it in the sauce. The pasta absorbs some of the sauce and if you add some pasta water to the sauce, it will thicken it and make it all come together. Top with some grated parmesan cheese...done!

BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM SAUCE
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