Beef Wellington Ravioli is an elegant and creative twist on the classic Beef Wellington dish. Instead of wrapping the beef in puff pastry, this recipe transforms the same luxurious flavors into bite-sized ravioli, making it both refined and approachable. Perfect for dinner parties or when you want to impress with something out of the ordinary, these ravioli are filled with tender beef, savory mushroom duxelles, and a touch of Dijon mustard, then encased in pasta dough and served with a rich, silky sauce. It’s the best of both worlds—classic and modern in one delicious dish.
Store leftover ravioli in an airtight container in the fridge for up to 3 days. If uncooked, place ravioli on a floured baking sheet, cover with plastic wrap, and refrigerate or freeze. To freeze, lay them in a single layer until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen by adding an extra minute or two to the boiling time. Any leftover sauce can be refrigerated for 3 to 4 days and reheated gently.
This recipe serves 4 to 6 people depending on portion size, making it perfect for a special dinner or weekend meal.
You’ll love this recipe because it captures the essence of Beef Wellington in a fun, bite-sized format. It’s fancy without being fussy and lets you enjoy gourmet flavor without needing puff pastry. The combination of tender beef, earthy mushrooms, and rich sauce delivers indulgent flavor in every bite.
You’ll need a rolling pin or pasta machine, large pot, frying pan, mixing bowls, food processor (optional), ravioli cutter or knife, slotted spoon, and a saucepan for the sauce.