Braised Beef au jus Ravioli, Mushrooms, Maple Syrup and Québec Cheese Curds
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.
Add cheese curds and parsley on top before serving.
This savoury pasta recipe is made with a Canadian touch created by chef Jonathan Garnier using our indulgent Olivieri® Braised Beef au jus Ravioli.
As unbelievable as it seems, this delicious recipe is all put together in under 30 minutes and it’s all thanks to our fresh and quick cooking ravioli. Starting with the main ingredient, this meal is centred around fresh ravioli made from simple ingredients like durum wheat semolina, water and eggs. The pasta sheets are filled with delicious braised beef au jus for authentic Italian flavour in every bite. Au jus refers to a sauce or gravy made from the cooking juices to keep the beef as tender as possible.
To tie everything together, toss the fresh cooked ravioli right into your homemade sauce. Using just a bit of Québec maple syrup offers a sweet touch to complement the brown veal stock or beef stock, tomato sauce and sautéed mushrooms. For a Canadian Poutine inspired taste, make sure to top with fresh cheese curds of choice for a wonderful balance of taste and texture.
For similar flavours, try this Skillet Gnocchi Poutine recipe and make a real crowd-pleaser with luscious gravy and plenty of cheese curds.
With Olivieri®, you’ll never be out of ideas for gnocchi.
This comfort food dish can be made year round using seasonal mushrooms if desired or from a local farmer’s market! A few of our favourites include oyster, chanterelles, porcini, button, morels, shiitake among other varieties.
If you love mushrooms in all varieties, you might also like to explore our other products made with mushrooms such as our Olivieri® Mushroom Lovers Ravioli or Olivieri Artisan® Roasted Portobello Mushroom and Parmesan Ravioli.