Cook the beef to rare or medium-rare before chopping so it stays tender in the filling. Use a fine chop for the mushrooms and cook them until all moisture evaporates for a flavorful, concentrated duxelles. Chill the filling before assembling the ravioli to make the process easier and less messy. Seal the edges well to prevent bursting during cooking.
Ingredients
For the filling:
½ lb beef tenderloin or filet mignon, seared and finely chopped
1 tablespoon olive oil
1 tablespoon butter
1 cup finely chopped mushrooms
1 shallot, minced
1 teaspoon fresh thyme
1 teaspoon Dijon mustard
Salt and pepper to taste
For the pasta dough:
2 cups all-purpose flour
3 large eggs
Pinch of salt
For the sauce:
1 cup beef broth
½ cup heavy cream
1 tablespoon butter
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Directions
Start by making the pasta dough: combine flour and salt, make a well, and beat in eggs. Mix and knead into a smooth dough. Wrap and let rest for 30 minutes. Meanwhile, make the filling: sauté shallot and mushrooms in olive oil and butter until dry and golden. Stir in thyme, mustard, and chopped beef. Season with salt and pepper and let cool. Roll out dough into thin sheets. Place small mounds of filling on one sheet, cover with another, press around filling, and cut into ravioli. Seal edges with a fork. Boil ravioli for 3–4 minutes or until they float. For the sauce, simmer broth and Worcestershire until reduced, stir in cream and butter, and season. Serve ravioli topped with sauce.
For variations, add a bit of blue cheese or horseradish to the filling for a flavor kick. Swap the cream sauce for a red wine reduction for something bolder. Use store-bought wonton wrappers as a shortcut.