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ingredients

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  • 1 package Perfect Pasta Beef Ravioli
  • 3 Tbsp. Butter
  • 2 Tbsp. Shallots, Minced
  • 1 tsp. Garlic, Minced
  • 2 cups Mushrooms, Sliced
  • 1 cup Beef Broth
  • 1/3 cup Red Wine
  • 1 Tbsp. Worcestershire Sauce
  • 1 Bay Leaf
  • 1 Tbsp. Fresh Thyme, Chopped
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Cold Water
  • Shredded or Grated Parmesan to Taste
  • Salt and Pepper to Taste

directions

  • Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallots and cook until the shallots have softened and turned translucent, about 3 minutes. Add the remaining 2 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  • Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water and stir into the simmering sauce until thickened. Remove the bay leaf.
  • In a large pot, bring 6 cups of salted water to a boil. Cook the Perfect Pasta Beef Ravioli for 4-6 minutes. Drain and add to mushroom bordelaise sauce. Garnish with extra chopped thyme and parmesan cheese.

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