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Braised Beef au jus Ravioli, Mushrooms, Maple Syrup and Québec Cheese Curds

Braised Beef au jus Ravioli, Mushrooms, Maple Syrup and Québec Cheese Curds

Chef Jonathan Garnier has concocted this tasty recipe with a Canadian spin. Delizioso!

5


What you’ll need

  • 1 pack of Olivieri® Braised Beef au jus Ravioli
  • 1L (4 cups) fresh market mushrooms (oyster, chanterelles, porcini) or your favourite mushrooms
  • 45 ml (3 tbsp) olive oil
  • 1 shallot
  • 2 garlic cloves
  • 60 ml (4 tbsp) Québec maple syrup
  • 500 ml (2 cups) brown veal stock or beef stock
  • 250 ml (1 cup) tomato sauce
  • 2 bags of cheese curds
  • 1⁄4 bunch fresh parsley
  • Salt and pepper to taste
Directions

  • COOK the Ravioli 3-4 minutes.
  • FRY the mushrooms in olive oil.
  • ADD the shallot, garlic and cook for a few minutes.
  • ADD maple syrup then mix with veal or beef stock and add the tomato sauce.
    COOK for a few minutes until thick.
  • ADD the Ravioli directly in the sauce, mix and serve.
Tasty Tip: Add cheese curds and parsley on top before serving.

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