Beef ravioli with pea and bacon sauce

Main Dish
4 servings
20 min
20 min
Very Easy


Number of serving: 4

1 teaspoon fresh black pepper

1 teaspoon salt

1/4 Cup minced onion

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

Sirloin 3/4 lb, finely minced

1/4 Cup mushroom duxelle

Ravioli :

1-1/2 Cup all purpose flour

Pecan and bacon Sauce :

1 Cup fresh or frozen peas

1/2 Cup heavy cream

1/2 teaspoon minced garlic

1 1/2 tablespoon minced onion

1 Small pinch Herbs De Provence

1/4 lb Bacon minced and crisped


  • In olive oil slowly cook first five ingredients until onions are soft then add minced sirloin. Cook until meat barely cooked. Add mushrooms and cool mixture.
  • For ravioli make well with 1 cup flour on counter and break eggs into the center. Mix eggs and slowly incorporate the flour. There should be excess flour, use as needed. Knead until a clean finger poked into the mass comes out clean and easily.
  • Shape by rolling into thin using a machine, adapter or hand. Cut in to shapes and add stuffing. Wet edges and seal.
  • Dry the noodles slightly. Cook in plentiful water that has been well salted. For sauce crisp bacon, drain paper towels and set aside.
  • Soften onion and garlic, add herb mixture. Add peas and cream and simmer about 3 minutes, do not let reduce to much. Puree mixture or pass through a fine sieve and reserve the sauce. Add bacon just before saucing the ravioli.


Beef Ravioli with Pea and Bacon Sauce, photo 1
Beef Ravioli with Pea and Bacon Sauce, photo 2


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