Braised Beef & Feta Ravioli

Braised Beef & Feta Ravioli

in

By Voula Halliday

Voula Halliday's braised beef and feta ravioli.

Serves 4 to 6

1 egg
1 tbsp (15 mL) water
2 cups (500 mL) cooked tangy braised beef short ribs, bones removed
1/2 cup (125 mL) crumbled feta cheese or ricotta
1-lb. (454-g) package round or square wonton wrappers (also called dumpling or pierogi wrappers)
Voula's simple sauce (optional)
1/4 cup (50 mL) fresh cilantro or parsley, finely chopped (optional, for garnish)

  1. Cover a large baking tray with parchment and set aside.
  2. Place egg and water into a small bowl; whisk with a fork to combine.
  3. In a large bowl, shred beef using two forks: Pull meat with tines of forks to break apart until just coarsely shredded. Stir crumbled feta into meat until just evenly combined.
  4. Lay out 4 wonton wrappers on a clean surface; brush lightly with egg wash.
  5. Place 1 tbsp (15 mL) meat mixture into centre of each; cover with another wonton wrapper, pressing edges down firmly to seal. Try to keep filling from pushing towards edge of wrapper, which will make it difficult to seal ravioli. (Note: Extra wonton wrappers can be frozen; when ready to use, thaw in refrigerator overnight.) Remove ravioli to parchment-lined tray.
  6. Repeat process until filling is used up, stacking parchment paper between layers of ravioli to keep them from sticking to one another. (At this stage, you can cover tray with plastic wrap and refrigerate for up to 2 days until ready to use.)
  7. Note: Have sauce simmering before you cook ravioli so you're good to go as soon as pasta is ready.) Bring a large pot of water to a boil; quickly drop 12 ravioli into boiling water, stir gently. Ravioli are cooked when they float to surface of water, about 2 to 3 minutes.
  8. Serve with your favourite sauce (see recipe below) or top simply with melted butter or olive oil; sprinkle with finely chopped cilantro.

Voula's Simple Sauce

3/4 cup (175 mL) butter
1/2 cup (125 mL) pistachios, shelled and coarsely chopped
tomato, finely chopped (optional, for garnish)

  1. Place butter in a pan over medium heat. Add pistachios. Stir until nuts are toasted and fragrant. Remove from heat just as butter starts to brown.
  2. Pour sauce over ravioli. Top with tomato, if desired.