Want to feel like a seasoned professional chef? This recipe is the perfect dish to try. This homemade beef ravioli is so satisfying and will make you feel so accomplished. It’s made with hand rolled pasta and quality Braveheart beef to create the tastiest of flavors. This dish is sure to become your new favorite recipe.
1lb Braveheart Black Angus Beef
2 cups all purpose flour
3 eggs
2 egg yolks
Salt
1 cup ricotta cheese
⅓ cup parmesan cheese, grated
1 tbsp garlic powder
½ tbsp parsley
¼ cup salted butter
4 garlic cloves, minced
1 cup heavy cream
2 shallots, diced
2 tsp red pepper flakes
Juice of half a lemon
½ cup powdered parmesan cheese
Add flour in a mound shape to a large cutting board. Using a bowl, flatten the center of the mound . Add eggs to the center along with a pinch of salt.
Using a fork, gently begin to whisk the eggs to create a dough while incorporating flour into the edges (Make sure to avoid letting the egg spill out of the sides).
Once the dough begins to form, knead the dough until there are no lumps and it is one large ball.
Wrap in plastic wrap and set in the fridge for 20 minutes.
Meanwhile, add ground beef to a pan on medium-high heat and cook until meat is thoroughly browned.
Remove from the pan and let cool.
In a medium bowl, add ricotta, parmesan, garlic powder, parsley, salt and pepper and mix well.
Add the cooked ground beef to the mixture and stir until well combined.
Remove dough from the fridge and add to a floured work surface.
Roll dough until it is as thin as possible (can also use a pasta roller).
Once dough is thinly rolled, use a ravioli cutter or knife to score square shapes onto half of the dough.
Add 1-2 tbsp of filling to the center of the square and fold the dough over to cover.
Use your knife or ravioli cutter to cut out the ravioli and remove excess dough.
Using a fork score the edges of the ravioli squares to ensure it is sealed.
Add ravioli to a large pot of boiling water and let cook for 4-5 minutes or until the ravioli floats to the top.
Meanwhile, add shallots, minced garlic, red pepper flakes, salt, pepper, and butter to a pan.
Cook until shallots are translucent and garlic is fragrant and then add heavy cream and lemon juice.
Let simmer until the sauce begins to thicken, add powdered parmesan, and mix well.
Add ravioli to the sauce and mix until pasta is fully coated.
Let cool and enjoy!
Need more recipe inspiration? Try Braveheart Beef and Ricotta Lasagna.
Looking for fun and tasty hand-held food? Try these beef and potato croquettes and experience a crispy, delicious bomb of flavor. These are so easy to make and are addictive when paired with dijon aioli sauce. This dish makes the perfect snack, meal, or appetizer. If you give this recipe a shot you will surely be impressed.
1 lb Braveheart Black Angus Ground Beef
4 large potatoes, peeled and chopped
2 tbsp butter
1 white onion, diced
2 tbsp Adobo seasoning
4 garlic cloves, minced
1 cup breadcrumbs
4 eggs, beatem
1 cup all purpose flour
Canola oil
For the sauce:
1 garlic clove
Salt
1 egg white
2 egg yolks
½ cup Canola oil
1 tbsp whole grain mustard
1 tbsp dijon mustard
1 tbsp lemon juice
2 tsp lemon zest
Add potatoes to a large pot of water and bring to a boil. Let boil for 15-20 minutes or until potatoes are tender. Drain water and remove from heat.
Heat a skillet to medium-high heat and add butter.
Once butter is melted, add onions and garlic. Cook until onions become translucent and add ground beef.
Cook until ground beef is thoroughly browned and fully cooked. Season mixture with salt, pepper, and adobo seasoning. Mix well.
Add potatoes to a large bowl. Using a potato masher, mash potatoes until the consistency is smooth and there are few lumps.
Add ground beef mixture to potatoes and mix well.
Divide mixture into equal parts and for small balls of the mixture.
Place balls of mixture on a sheet pan and let cool in the fridge for 20 minutes.
Roll balls of mixture in flour, eggs, and then breadcrumbs. Repeat until all balls are coated.
Heat oil in a large pan and add croquettes. Let cook until croquettes are golden brown on all sides.
To a blender, add garlic clove and pulse until clove is minced.
Next, add a big pinch of salt and then egg yolks and whites. Blend mixture and slowly add canola oil.
Continue blending until the sauce begins to thicken. Once the sauce is thick, add whole grain mustard, dijon mustard, lemon zest, and lemon juice. Blend until everything is well combined and consistency is smooth.
Add aioli to a bowl and serve with croquettes.
Want access to other fun and easy recipes? Try Balsamic Steak and Arugula Bruschetta.
This beef bulgogi is so delicious and easy to throw together. It is a classic Korean dish that should be incorporated into everyone's weekly menu. This dish is composed of fluffy, steamed white rice topped with sweet and savory ribeye steak that melts in your mouth. If you decide to create this dish you will not be disappointed.
2 Braveheart Boneless Ribeye Steaks, thinly sliced
1 apple, grated
1 white onion, sliced
½ cup green onion, diced
4 garlic cloves, minced
¼ cup brown sugar
⅓ cup soy sauce
2 tbsp rice mirin
1 tbsp sesame oil
1 tbsp honey
1 tsp black pepper
1 cup jasmine rice
oil
Directions
Cook rice according to package directions and set aside.
In a large bowl, combine thinly sliced ribeye steak, apple, onion, green onion, garlic,brown sugar, soy sauce, rice mirin, honey, sesame oil, and black pepper.
Mix ingredients until they are well combined.
Cover bowl and let steak marinate in the fridge for 20 minutes to 4 hours.
Heat oil in a large pan over medium-high heat.
Add marinated beef and cook until steak is seared and brown on all sides. Remove from the pan.
Serve in a bowl with jasmine rice and enjoy!
Want more recipe inspiration? Try Braveheart New York Strip Mongolian Beef.
Take one bite of these steak breakfast tacos and you will forget about every other breakfast food. The flavors of this dish pair so well together. Juicy sirloin steak, gooey cheddar cheese, crispy potatoes, and fluffy eggs create this highly addictive dish. This dish is guaranteed to knock your socks off.
1 Braveheart New York Strip Steak
6 corn tortillas
2 fresh jalapenos, diced
6 eggs
4 medium potatoes, diced
Olive oil
½ tsp Paprika
Seasoned salt
Salt and pepper to taste
4 slices of bacon
½ cup of cheddar cheese, grated
2 tbsp heavy cream
Remove steak from the fridge and pat dry. Lightly season both sides of steak with salt and pepper and add to a large skillet on medium-high heat.
Cook until the steak is well done (about 5 minutes each side). Let rest and then thinly slice.
Bring water to boil in a medium sized pot.
Add potatoes and let cook for 10 minutes.
Once potatoes are done boiling, pat dry and evenly place on a baking sheet. Add to the oven at 450 F and let cook for 10 minutes.
Meanwhile, cook 4 slices of bacon in a skillet until crispy and done.
Remove bacon from pan and reserve the bacon grease. Finely chop bacon into small bits.
Add eggs and heavy cream to a medium sized bowl and whisk well.
Season with seasoned salt and paprika.
Add eggs to the skillet along with diced jalapeno. Cook until eggs are solid and begin to get golden brown. Remove from the pan and set aside.
Add reserved bacon grease to the skillet and let heat.
Once oil is heated, add the potatoes in an even layer and let cook until crispy and golden brown. Remove from the skillet and set aside.
To the skillet, add the corn tortillas and let cook for 1 minute or until outside begins to toast.
Remove tortillas from skillet and top with sliced steak, eggs, bacon, potatoes, and cheddar cheese.
Serve and enjoy!
Looking for similar recipes? Try Braveheart Steak and Eggs with Garlic Herb Sauce. This is a delicious breakfast dish.
The classic burger meets light and fresh seafood to create this delicious dish. There is nothing better than juicy Braveheart beef, creamy lump lobster salad, gooey pepper jack cheese, and crispy bacon. This tasty burger is topped off with a golden toasted bun to balance out all the unique flavors. Try this recipe out for an intense flavor experience.
The classic burger meets light and fresh seafood to create this delicious dish. There is nothing better than juicy Braveheart beef, creamy lump lobster salad, gooey pepper jack cheese, and crispy bacon. This tasty burger is topped off with a golden toasted bun to balance out all the unique flavors. Try this recipe out for an intense flavor experience.
2 Braveheart Black Angus Burgers
2 lobster tails, cooked
6 slices bacon, cooked
2 brioche buns
2 slices pepper jack cheese
Zest of 1 lemon
3 tbsp mayonnaise
4 chives, thinly sliced
2 cloves garlic, minced
Juice of ½ lemon
1 ½ tsp dill
salt and pepper
2 tbsp butter, softened
1 tsp paprika
Lettuce
Tomato, sliced
Roughly chop cooked lobster tails and add to a medium sized bowl.
Add mayonnaise, paprika, chives, garlic, lemon zest, lemon juice, salt, pepper, and dill to the bowl. Mix well until all ingredients are combined.
Heat a grill to medium-high heat and cook burger patties until desired doneness.
Add cheese slices to the top and continue to cook until the cheese is melted. Remove from the grill.
Butter the inside of the brioche buns. Add to a small pan and cook until the buns are toasted and golden brown.
To the bun, add lettuce, tomato, burger patty, bacon, and lobster salad. Top with remaining bun, serve and enjoy!
Need more recipe ideas? Try Braveheart Macaroni Burger. This recipe is another fun twist on a classic and is sure to impress all!
One bite of this creamy, hearty beef stroganoff will have your taste buds happy. The tender egg noodles create a perfect base for the smooth mushroom and tender beef sauce. If you want an easy meal for a night in, consider giving this one a go.
1 Braveheart Boneless Ribeye Steak
1 package egg noodles
Olive oil
1 onion, diced
2 cups mushrooms, sliced
3 tbsp butter
2 tbsp flour
2 cups beef stock
2 tbsp worcestershire sauce
1 tbsp dijon mustard
⅔ cup mayonnaise
2 cups carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
Tenderize ribeye and thinly slice. Season with salt and pepper and set aside.
Heat a cast iron skillet to medium high heat and add oil.
Once oil is hot, arrange ribeye pieces in the pan and cook until all sides are seared and brown. Remove from pan.
Add butter to the pan and add onion, carrot, garlic, and mushrooms.
Cook until vegetables begin to soften and onions are translucent then add salt and pepper.
Mix well and stir in dijon mustard and tomato paste. Let cook for 1 minute.
Add flour to the vegetable mixture and mix.
Next, add worcestershire sauce, beef stock, and steak. Let simmer for 30 minutes and add mayonnaise.
Mix until consistency is smooth and there are no clumps.
Cook egg noodles according to package and drain. Serve with sauce and enjoy!
Looking for more recipe inspiration? Try Braveheart Philly Cheese Steak Egg Rolls.
Looking for an easy yet classy meal? We have the perfect recipe for you. This creamy steak and roasted tomato risotto is sure to become your new favorite. Tangy, roasted cherry tomatoes pair with juicy, balsamic new york strip to create the most irresistible of flavors. Try this recipe out for your next dinner party to impress any guests and leave everyone asking for the recipe.
2 Braveheart New York Strip Steaks
2 cups cherry tomatoes
Olive oil
½ tsp Paprika
4 garlic cloves, minced
4 tbsp fresh basil, chopped
Salt and pepper
4 cups of beef stock
1 cup arborio rice
2 shallots, diced
1 cup parmesan cheese, grated
½ cup balsamic vinegar
2 tbsp Italian seasoning
To a large bowl, add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and half of the fresh basil.
Mix well and add steak to the bowl, making sure it is fully coated in marinade. Let steak marinade for 2-8 hours in the fridge.
To a small baking pan, add tomatoes, olive oil, salt, and pepper.
Toss and put in the oven at 400F for 25 minutes. Remove from the oven and let cool.
In a medium saucepan, heat beef stock.
To a large pan, add olive oil, shallots, garlic, and seasonings.
Let cook until shallots are translucent and then add arborio rice.
Mix rice frequently until it begins to toast and then add one ladle full of beef stock.
Stir frequently until beef stock is absorbed and then add another ladle full. Continue until rice beef stock is gone or until rice is cooked.
Stir in roasted tomatoes.
Preheat a grill to medium high heat and add steak.
Cook until steak is desired doneness. Remove from heat and let rest for 5 minutes. Thinly slice steak.
Add to a bowl with risotto and garnish with remaining basil.
Let cool and enjoy!
Enjoy this recipe? Try Braveheart Prime Rib Roast with Dill Cream Sauce.
