Tomato Demi with Winter Mirepoix

braised beef jumbo ravioli

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.

Serving Size: 1


Pairing Suggestions:

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