BEEF RAVIOLI WITH ALFREDO SAUCE RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
• Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
• Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
• Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

Steps:

• Shape each beef fillet tender piece by tightly wrapping it in a triple layer of film (set its shape), place wrapped beef in the refrigerator overnight, or 24 hours.
• Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil for about 1 min on each side until browned and still rare in the center. Then take out of the pan set aside, and let cool.
• Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let them cool.
• Now cut the pastry dough in half, Put on a floured surface, roll all the pieces into a large rectangle enclosed by one of the tender beef fillets, and then place it in the refrigerator to chill.
• Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham.
• Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Using the film, roll the prosciutto ham on top of the beef, roll, and tie the film tightly and evenly on each end shaped like a thick log. Do the same step with the other beef tender; after done, chill both for a minimum time of 30 mins.
• Remove from refrigerator and brush puff pastry with an egg wash. Then remove the beef tender film and wrap the puff pastry around each prosciutto ham wrapped beef tender. Trim the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.
• In The Meantime, start making the red wine sauce. Heat large pan on med heat the 2 tbsp. Olive oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. After mix in the sliced shallots and peppercorns, thyme, bay leaf, and continue cooking for additional 5 minutes, stirring them frequently until the shallots turn a golden brown color.
• Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add wine let boil until nearly entirely reduced, add beef stock, bring a boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Straining the liquid through a fine sieve that is lined with muslin. Taste for seasoning then set sauce aside.
• After cooking the beef wellingtons, score the puff pastry lightly with a paring knife, after brush the top of the wellingtons with the egg wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving
• In The Meantime, heat the red wine sauce an accompaniment for beef wellington