8-HOUR RAVIOLI

February 16, 2015

Ravioli is probably the most elegant noodle dish you can make. They seem like they're alot of work, but are actually really simple to make. You can make a whole batch, freeze them and use them whenever you want. Toss them, frozen, directly from the freezer into a big pot of boiling water, scoop them out and drop them into a waiting sauce. It's that easy. I call this my 8-hour Ravioli because it takes that long to make the filling. I slow cook beef in a rich tomato sauce.

1 pound stewing beef (cubed)
1 medium onion (finely chopped)
1 small green pepper
1 small red pepper
1 cup red wine
2 cups beef stock
6 cloves garlic
1 small shallot
1 tbsp dried or fresh oregano
1 large carrot
4 large tomatoes
2 tbsp tomato paste
1 lemon (juice and zest)
2 tbsp olive oil
2 cups heavy cream
salt and pepper to taste

THE FILLING -cube the beef, brown it really well in a deep oven-proof pot, remove and set aside -when done, add the onions, celery, garlic, tomatoes and peppers -toss the meat back in, season well and...
See the full directions on my site

Nutritions

Calories
1136

Sodium
645mg
26% DV

Fat
102g
157% DV

Protein
11g
22% DV

Carbs
34g
11% DV

Fiber
9g
39% DV