Tomato Demi with Winter Mirepoix

braised beef jumbo ravioli

Simple, savory, and delicious paired with hearty meat ravioli.

Pair with: Braised Beef Short Rib Ravioli (#05095), Veal and Sage Ravioli (#01523), or Pork Osso Buco Ravioli (#01097)


  • 2-3 jumbo ravioli or 6-8 small 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. Prepare boiling water to cook pasta
  2. In a medium sauté pan, sauté onions, carrot, celery, and butternut squash; once tender, add lobster mushrooms
  3. Add demi and tomato sauce; keep on low heat
  4. Boil ravioli for about 4 minutes, then plate
  5. Chop 1 sprig of rosemary into sauce
  6. Top ravioli with sauce and garnish with remaining sprig of rosemary



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