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Ravioli with braised beef, port, walnuts and blue cheese
Ravioli with braised beef, port, walnuts and blue cheese

Ravioli with braised beef, port, walnuts and blue cheese

Preparation 45 min
Cooking time 3 h
Servings 4


  • 30 ml (2 tbsp) vegetable oil
  • 500 g (1 lb) beef blade roast
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly sliced 
  • 3 garlic cloves, finely chopped 
  • 300 ml (1 1/4 cups) red wine
  • 600 ml (2 1/2 cups) veal stock
  • 2 ml (1/2 tsp) dried thyme
  • 1 bay leaf
  • 45 ml (3 tbsp) French shallot, thinly sliced 
  • 250 ml (1 cup) red wine
  • 60 ml (1/4 cup) Port 
  • 48 won ton wrappers
  • 125 ml (1/2 cup) blue cheese, crumbled
  • 125 ml (1/2 cup) walnuts, coarsely chopped 
  • 15 ml (1 tbsp) chives, finely chopped


  1. Preheat the oven to 135°C (275°F)
  2. In a Dutch oven, heat the oil over medium-high heat.
  3. Season the beef with salt and pepper.
  4. Sear on both sides and set aside.
  5. Sweat the onions, without browning, until soft. Add 2/3 of the garlic and cook for another minute. Add the red wine and half of the veal stock.
  6. Add the thyme and bay leaf.
  7. Place the beef back in the Dutch oven.
  8. Cover and cook in the oven for about 3 hours, until the meat pulls apart easily.
  9. Place in a bowl and let cool.
  10. In the meantime, in a saucepan, bring the rest of the veal stock to a boil.
  11. Reduce the heat and simmer for about 20 minutes, until reduced by half. Set aside.
  12. In another saucepan, heat the shallot, the rest of the garlic and the wine over medium heat. Reduce slowly to 3/4.
  13. Add the reduced veal stock and simmer for about 10 minutes. (The sauce consistency may vary. If needed, add a bit of cornstarch dissolved in a bit of lukewarm water.)
  14. Add the port and season with salt and pepper.
  15. Set aside and keep warm.
  16. With 2 forks, pull the braised beef apart.
  17. Place a won ton wrapper on the countertop.
  18. Place 15 ml (1 tbsp) of pulled beef in the centre. Moisten the edges with a bit of water.
  19. Top with another wrapper, seal well, expelling the air bubbles.
  20. With a round cookie cutter, remove the excess dough.
  21. Repeat the previous steps until all the stuffing is used.
  22. You should have a dozen ravioli.
  23. In a saucepan, cook the ravioli in boiling salted water for 4 to 5 minutes.
  24. Drain.
  25. Add the cooked ravioli to the hot sauce.
  26. Divide among 4 serving plates.
  27. Garnish with cheese, walnuts and chives.
  28. Serve immediately.
Availability in stores