Tomato Demi with Winter Mirepoix

Ingredients

• 2-3 Lilly’s Braised Beef Short Rib Ravioli or Pork Osso Buco Ravioli
• 1/4 oz. lobster mushrooms (pre soaked if dried)
• 1 carrot, diced
• 1 rib of celery, diced
• 4 baby pearl onions
• 1 oz. butternut squash, diced
• 3 oz. demi glace
• 2 tbsp. tomato sauce
• 2 sprigs fresh rosemary

How to Make It

1. In a medium sauté pan, sauté onions, carrot, celery, and butternut squash; once tender, add lobster mushrooms.
2. Add demi and tomato sauce; keep on low heat.
3. Boil ravioli for 4 to 5 minutes.
4. Using a slotted spoon, transfer vegetables to plate. Chop 1 sprig of rosemary into remaining sauce in pan.
5. Plate ravioli on top of vegetables and top with remaining sauce; garnish with remaining sprig of rosemary.