Cheese Ravioli With Mushroom Ragu (olive Garden Copycat)

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 1/2 cup spanish onion, diced
• 1/2 cup fresh carrot, diced
• 1/2 cup fresh celery, diced
• 2 tablespoons sweet butter
• 6 ounces pancetta, diced in 1/4-inch cubes
• 1/2 lb beef tenderloin, diced in 1/2-inch cubes
• 6 garlic cloves, chopped
• 1/2 lb domestic mushroom, sliced
• 1/2 cup shiitake mushroom, sliced and de-stemmed
• 1/4 lb portabella mushroom, cubed
• salt, to taste
• fresh cracked pepper, to taste
• 1 cup dry wine
• 1 cup chicken broth
• 14 1/2 ounces diced tomatoes
• 1/4 cup sweet butter
• 1 lb square cheese ravioli, cooked according to package directions
• parmesan cheese, grated
• fresh parsley

Recipe

• 1 melt 2 tablespoons butter in a heavy bottom roasting pan. add pancetta, beef, onions, carrots, celery, and garlic. brown on medium-high heat while stirring for about 10 minutes. add mushrooms and cook 5 minutes more, then season with black pepper. add wine, chicken broth and tomatoes.
• 2 simmer sauce on medium heat and cook about 2 hours, or until meat is tender. add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. taste and adjust seasoning with salt and pepper.
• 3 add cooked, drained ravioli to sauce and stir to coat pasta. place sauced ravioli on serving plate. top with grated parmesan and parsley.
• 4 chef tips:.
• 5 substitute reconstituted dried porcini mushrooms for domestic mushrooms. substitute thick bacon for pancetta. add roasted red peppers to sauce. add capers or black olives to sauce.