Beef Wellington Ravioli

Steps

1. 1

   Mix the mushrooms, garlic, parsley, and olive oil in a frying pan.

2. 2

   Cook on medium low for about 20 minutes. Remove from heat and allow to cool.

   Start 20-minute timer
3. 3

   Mix the flour and eggs in a bowl or on the counter and season with salt.

4. 4

   Knead until a stiff dough is formed, about 5 minutes. Let the dough rest for a bit.

   Start 5-minute timer
5. 5

   Make the gravy by melting the butter over medium heat and adding the onion. Cook about 5 minutes.

   Start 5-minute timer
6. 6

   Add in the flour and cook 2 minutes.

   Start 2-minute timer
7. 7

   Whisk in the stock and wine and bring to a simmer. Simmer on low for 15 minutes to thicken.

   Start 15-minute timer
8. 8

   Roll out the dough on the thickest setting. Fold it over itself and repeat about 5 times until it comes out smooth.

9. 9

   Lower the thickness by one setting and run it through, repeating until you are at the third thinnest setting.

10. 10

    Carefully slice the steak into 1 inch thick steaks. Season with salt and pepper.

11. 11

    Sear on high heat to brown on both sides, 1 minute or less per side. The steak should still be pretty raw in the middle.

    Start 1-minute timer
12. 12

    Place the cooled steak on the rolled out pasta. Add the mushroom mixture on top.

13. 13

    Brush water around the pasta to help it stick. Add the top layer of pasta and press all around to seal, trying to remove as much air from the inside as possible.

14. 14

    Cut out the rounds with a ravioli cutter.

15. 15

    Boil in salted water for about 3 minutes. Strain.

    Start 3-minute timer
16. 16

    Brush with olive oil and sear on both sides to brown lightly.

17. 17

    Serve with the gravy down first, then the ravioli, then sprinkle with parsley.