Eat and Greet Recipe: Mushroom Ravioli and Beef Ragu

May 15, 2008 — -- * Look for good-quality ravioli in the refrigerated section of your grocery store.

Bring a large pot of salted water to a boil for the ravioli.

Over high heat, in a heavy-bottomed sauce pot, add butter, onion, carrot, celery and garlic. Sauté until onions are translucent, making sure that garlic does not burn. Continue by adding the meat, cooking it until brown and crispy, approximately 7 to 10 minutes. Season with salt and pepper to taste.

In a separate small bowl, whisk together tomato paste and red wine until thoroughly incorporated. Pour wine, tomato paste mixture into the skillet and stir together with the browned beef. Cook until meat is dry, the red wine having evaporated. Add milk and bring mixture to a boil. Once it does, reduce heat to medium and allow to simmer. Simmer until well thickened — approximately 15 minutes.

Add ravioli to boiling water. Cook for approximately 6 to 8 minutes, following the instructions on the packaging of the premade ravioli. Drain ravioli in a colander. If they stick, drizzle with a tablespoon of olive oil and gently toss.

Preheat oven to 375 degrees.

Begin by cutting the bread through its center, so you have two equal lengths. Save one half for your sandwich tomorrow. Slice the other half lengthwise into about one-half inch thick. Discard the ends. You should now have long, broad slices of bread. Spread each slice — or breadstick — with a generous amount of truffle butter. Place them on a baking sheet in a single layer. Toast until the edges of the bread are brown and crispy, approximately 8 to 12 minutes. Remove the bread from the oven and allow to slightly cool.