Beef Raviolis In A Three Onion Broth

Beef Raviolis In A Three Onion Broth Recipe


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.

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Recipe Information

Flavor Profile

European

Protein

Beef,Eggs

Category

Main Dishes

Serves

4

Total Time

40 Minutes

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Ingredients

      • 4 Piece Shallots (Sliced)
      • 12 Ounces Wonton Skins
      • 1 Cup Egg+ 1/2 Cup Water (Beaten Together)
      • 2 Cups Leftover Beef Stew (Recipe Associated)
      • 1 Tablespoon White Truffle Oil
      • 1 Teaspoon Canola Oil
      • 1 Piece Yellow Onion (Sliced)
      • 1 Bunch Scallions (Diced)
      • 1/2 Cup Red Wine
      • 3 Cups Chicken Stock
      • 1/2 Tablespoon Fresh Thyme (Minced)
      • 1/8 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 1/8 Cup Chives (Chopped, For Garnish)

Directions

  1. In a food processor, add the drained stew and process till pureed.
  2. 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%.
  3. 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.
  4. In a large pan of salted, boiling water, blanch the ravioli for about 2-3 minutes. Transfer to broth mixture to keep warm.
  5. Drizzle with truffle oil and serve with the garnishing of chives.



Nutrition & Cost Facts

Calories

798 kcal

Carbs

14 g

Fat

39 g

Protein

83 g

Cost Per Serving

$4.74

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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