Beef Ravioli in Butter Sauce with Sage
- 1 tbsp. olive oil
- 1/2 lb. beef fondue meat, cut into small pieces
- 2 tbsp. minced shallots
- 1/2 tsp. minced garlic
- 1 (1.5 oz.) pkg. Demi-Glace Gold® Classic French Demi-Glace
- 1 cup boiling water
- 16 wonton skins, cut in half
- 3/4 cup free-range chicken broth
- 2 tbsp. white wine
- 2 tbsp. heavy cream
- 1 cup unsalted butter, cut into 8 cubes
- - snipped fresh sage
Do Ahead: In a large skillet, heat olive oil; sauté beef cubes, shallots and garlic in oil until beef is no longer red. In a 2-cup glass measure, combine demi-glace and water, stirring until dissolved. Pour into skillet with beef; bring to a boil. Reduce heat; simmer, covered, until meat is tender (40-45 min.). With 2 forks, shred beef; cool. Cut 1 wonton in half; wet all edges with water. Place 1 rounded tsp. beef mixture on center of each wonton half; fold in half over beef, pressing edges to seal. Place on a parchment-lined baking sheet; repeat with remaining wontons. Cover; place baking sheet in freezer. When frozen, place filled wontons in a zipper-closure storage bag.
To Serve: In a large saucepan, combine chicken stock and wine. Simmer over medium heat until reduced to 1/4 cup (10-12 min.). Stir in cream. Reduce heat to low. Whisk in butter, one cube at a time, until melted. Cook frozen ravioli in lightly boiling salted water 2 min.; drain. Divide among 4 dinner plates; spoon sauce over ravioli. Sprinkle with sage. Serve immediately.