Corned Beef Ravioli with Mustard Cream Sauce and Root Vegetables


  • 5 Lilly’s Corned Beef Ravioli
  • 2 tbsp. olive oil
  • 4 pearl onions
  • 1 carrot, peeled and diced
  • 3 Brussels sprouts, halved
  • 2 oz. basic Béchamel sauce
  • 2 tbsp. stone ground mustard
  • 1 tbsp. Irish cheddar cheese, crumbled

How to Make It

  1. Heat oil in a preheated saucepan and caramelize the onions.
  2. Add carrots, Brussels sprouts, and butternut squash and cook until tender. Remove vegetables from heat and keep warm.
  3. Add Béchamel and mustard to pan and whisk together while heating.
  4. Boil ravioli for 4 to 5 minutes.
  5. Transfer vegetables to plate, place ravioli on top, and top with mustard béchamel; garnish with crumbled Irish cheddar and serve.

Servings: 1

Paring Suggestions:
Corned Beef Ravioli (view product)