Take a trip to my #MyTuscanTable with my Braised Beef Ravioli with Porcini Mushroom Sauce. Tips and tricks for making a short cut version of an authentic Tuscan meal, that tastes 100% authentic. Also find out how to partner with Bertolli® and No Kid Hungry, to end the childhood hunger in America.
The best moments in life are often celebrated with family and over food. Don’t you agree?
Bertolli® is celebrating their 150th Anniversary this year, and to toast to their heritage they are celebrating Food, Fresh, Friends, Family and Fun. And there is nothing I love more than to celebrate my family with food. We often recreate memories we made through food and enjoy many laughs together as we dine together.
My husband and I recently took a trip to celebrate our marriage to Mexico. And while you would think that by traveling to Mexico, we enjoyed many authentic Mexican meals, our most memorable meal was at a Tuscan inspired restaurant where we dined on homemade beef stew ravioli with a mushroom cream sauce. We both fell head over heals in love with the dish and my husband made me promise to try to recreate the dish, so we could relive this memory through food and with our children.
Shortly after our return back to the states, I came across a new Bertolli® Riserva Sauce that was made with Porcini Mushrooms and White Truffle Oil. Well guess what? My dish in Mexico was made with porcini mushrooms and white truffle oil–so it may not be the cream sauce, but I knew that Bertolli® sauces have never let me down in the past and it would save me time–time I could invest in my family!
I grabbed boneless short ribs (because they were on sale, but a chuck roast or stew meat would work perfectly as well), some refrigerated potsticker wrappers, the Bertolli® Riserva Sauce Porcini & White and Truffle Oil and was ready to make some memories with my family.
The process was quite simple, because I used refrigerated potstickers verses homemade pasta dough. If you want to be really adventurous, Bertolli® has some great tips to bring Tuscany to your home and one of them is making fresh pasta. Please try it out, inspire me!
I started by braising the beef. I seasoned the beef with salt and pepper and then seared in a hot pan. To braise the meat, I removed the beef from the pan, deglazed it with Chianti wine–another tip from Bertolli® to bring Tuscany to your home, added some beef stock and a bit of the Bertolli® Riserva Sauce Porcini & White and Truffle Oil sauce, brought the sauce up to boil and dropped the meat back into the braising liquid. I placed a lid on the pan, turned to low and let simmer for 4 hours–or until the meat falls apart with a fork. You can also let cook in your slow cooker for low 8-10 hours or high 4-5 hours.
Once the meat was cooked, I drained off the braising liquid, saving the liquid for the sauce. Then you place 1 tablespoon of the shredded meat on the center of each potsticker, brush the outside of the potsticker with an egg wash, place another potsticker on top and pinch together well. The last think you want is to have water get into your pasta.
The meal comes together in a matter of minutes after that. I brought the braising liquid up to boil, added the remaining Bertolli® Riserva Sauce Porcini & White and Truffle Oil sauce, boiled the “ravioli” grated some Parmesan cheese (you must check out Bertolli® tips for grating Parmesan on their Viva Bertolli Cooking Tips) and dinner was DONE!
The verdict? My husband and I toasted to our trip, to our family, and to the fabulous meal, My son ate 4 servings, and my daughter started to create her own ideas for filling the Ravioli next time. I would say that was a great memory!
As we enjoyed our meal, I was reminded of how blessed I am and how blessed my children are to have family and food. There are so many children who go hungry each day, here in America. But we can work together to put an END to childhood hunger.
Please join me and Bertolli®, as we partner with No kid Hungry. For each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America through a partnership with No Kid Hungry. With each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals. No Kid Hungry is ending childhood hunger in America by ensuring kids have the healthy food they need, every day. The Bertolli® brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive. I could not be more honored to be a part of this campaign.
So get busy and bring Tuscany to you and use the #MyTuscanTable on social media and follow Bertolli® on Facebook and Tumblr to see how others are celebrating Italian meals through Bertolli®. And get tips from the Bertolli® Cooking School here: recipes for great dishes, how to store mushrooms, grate cheese, make pasta, pair wine with pasta, etc. I learned SO much!
Here is my Recipe for Braised Beef Ravioli with Porcini Mushroom Sauce to give you some inspiration from me!
Braised Beef Ravioli with Porcini Mushroom Sauce
- 8 ounces boneless beef short ribs or chuck roast
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup Chianti or dry red wine
- 1 cup beef stock
- 1 jar Bertolli Riserva Porcini Mushroom & White Truffle Oil Sauce
- 1 package round potstikers 12 ounces
- 1 egg
- Parmesan for serving
Season meat with salt and pepper. Heat oil in heavy bottom stock pan over medium-high. Sear meat on all sides for 2-3 minutes per side or until browned.
Remove meat from pan and set aside on plate.
Deglaze pan with wine, scrapping up any browned bits on pan. Add in beef stock and 1/2 cup Bertolli Riserva sauce. Bring to a boil, reduce heat to low, and slide meat back into pan. Cover with lid and let simmer for 4 hours or until falling apart with a fork (see above for slow cooker directions).
Once meat is cooked, pull the meat out from the pan, leaving behind the liquid in the pan. Add the remaining jarred sauce to the braising liquid and allow to heat through on low while you prepare pasta.
Bring a large pot of salted water to a boil.
Shred the meat.
Place a potsticker down and brush edges with an egg wash (beat the egg with 1 tablespoon water). Place 1 tablespoon of shredded meat on center of each potsticker. Cover with another potsticker and pinch sides together or fold up slightly.
Boil the ravioli for 5-7 minutes or until float to the top.
Serve with sauce and freshly grated Parmesan cheese.