Chianti Braised Beef Short Rib & Beef Ravioli

Description

Slowly Braised beef short ribs with a Chianti Reduction and a fine mirepoix blended with parmesan cheese.

At a Glance

Item Code

40622

Weight

2/5 lbs

Case Count

150 each

Dimensions

2 ½" Round

Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Chianti Braised Beef Ravioli with Blueberries and Spicy Breadcrumbs

Ingredients (4 servings):

  • 24 Chianti Braised Beef Ravioli
  • ½ cup blueberries
  • Sauce:
  • 2 tbsp. butter
  • 1/2 cup onions (chopped)
  • 1/4 cup celery (chopped)
  • 1/4 cup carrots (chopped)
  • 1/4 cup all-purpose flour
  • 5 cups beef stock
  • Breadcrumbs:
  • ¼ tsp cayenne pepper
  • 1½ tsp smoked paprika
  • 3 tbsp. olive oil
  • ½ cup breadcrumbs

Directions:

Place blueberries and some butter in small skillet and gently heat until blueberries are shiny. Set aside. Sauce: Heat the butter in a saucepan over medium heat and add the chopped onions, celery, and carrots. Sauté them for a couple of minutes, until the onion is partially translucent. Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned. Whisk in 3 cups of beef stock. Bring to a boil over medium-high heat. Then lower heat to a simmer, and reduce for about 20 minutes or until the total volume has reduced by about one-third. Remove pan from heat and carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Now, return the sauce to the pan and stir in the remaining 2 cups of stock. Bring the pot back to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half. Season to taste with salt. Breadcrumbs: In medium skillet over medium heat, mix together olive oil, spices, and breadcrumbs. Toss frequently until crumbs are golden brown. Blanch ravioli, drain, and toss in pan with sauce. Plate immediately. Spoon additional sauce over ravioli. Top with blueberries and spicy breadcrumbs.

About the Dish:

“Seasonal berries enhance the flavor of the braised beef in this ravioli. Here, we used blueberries. However, you can change this recipe as different fruits are in season. Try blackberries, raspberries, cranberries, or figs.”

Chianti Braised Beef Ravioli with Rosemary Cream and Crispy Shallots

Ingredients (4 servings):

  • 20 Chianti Braised Beef Ravioli
  • 1 shallot, thinly sliced
  • 1 Tbsp olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary, plus additional for garnish
  • 2 cups white wine
  • 3 cups heavy cream
  • Salt and ground black pepper, to taste
  • Pinch ground or grated nutmeg
  • Pinch cayenne pepper

Directions:

Heat olive oil in small saucepan. Add in shallot slices and cook until golden brown. Set aside on paper towel. Melt the butter in a saucepan over medium-low heat. Add the garlic and the rosemary and cook, stirring frequently, for 5 minutes. Add the wine and increase the heat so the wine comes to a boil. Cook until the wine is reduced to about 1/2 cup.Reduce the heat to medium and add the cream. Simmer the sauce until it reduces and thickens slightly, 15-20 minutes. Keep over low heat and season to taste with salt and pepper, nutmeg, and cayenne. Blanch, drain, and stir in ravioli. Plate immediately. Top with shallots and garnish with rosemary.

About the Dish:

“Name "rosemary" is derived from Latin words "ros" and "marinus", which mean "dew of the sea". It refers to the coastal region that is occupied by this plant. Rosemary is a perennial plant and can survive over two years in the wild.”

Chianti Braised Beef Ravioli with Sautéed Apples in Bourbon Brown Butter Sauce

Ingredients (4 servings):

  • 24 Chianti Braised Beef Ravioli
  • 1 apple, cored and thinly sliced
  • ¼ cup unsalted butter
  • ¼ cup brown sugar
  • 2 Tbsp bourbon
  • ½ tsp cinnamon
  • Pinch of salt
  • Thyme, to taste

Directions:

In a saucepan over medium heat, melt butter and cook until nutty and amber in color. Stir in brown sugar, bourbon, cinnamon, and salt, and cook until the sugar is completely dissolved and the sauce is thick and bubbly, about 4-5 minutes. Add apples to the pan and cook for additional 2-3 minutes. Serve immediately. Spoon sauce over ravioli and garnish with a sprig of fresh thyme.

About the Dish:

“Did you know there are 2,500 varieties of apples are grown in the United States? 7,500 varieties of apples are grown throughout the world. Try this recipe with Granny Smith, Fuji, or Gala apples. ”

More Food Service Products

Ravioli

Tortelloni

Agnolotti

Cut Pasta

Tortellini

Tortellacci

Cannelloni / Manicotti

Stuffed Pasta Shells

Sacchetti

Sauces

Bites

Casoncelli

Pasta Sheets

Appetizers