Braised beef ravioli, market mushroom demi-glace, maple syrup and cheese curds.

BRAISED BEEF RAVIOLI WITH MARKET MUSHROOM DEMI-GLACE, MAPLE SYRUP AND CHEESE CURDS.

Portions : 4 - Preparation : 10 minutes - Cooking time : 15 minutes

Ingredients

• 1 package Olivieri jus braised beef ravioli
• 1L (4 cups) market mushrooms (oyster mushrooms, chanterelles, porcini)
• 45 ml (3 tbsp.) olive oil
• 1 shallot, chopped
• 2 cloves Québec garlic, minced
• 60 ml (4 tbsp.) Quebec maple syrup
• 500 ml (2 cups) brown veal stock
• 250 ml (1 cup) tomato sauce
• 2 bags cheese curds
• ¼ bunch fresh parsley, leaves removed, chopped
• Salt and pepper to taste

Preparation

1. Cook ravioli according to package directions.
2. In a large frying pan, sauté the mushrooms in olive oil over high heat for 4 minutes.
3. Add the shallot and garlic and cook for 2 minutes.
4. Add the maple syrup, then deglaze with the veal stock and add the tomato sauce. Reduce over medium heat for a few minutes until thickened. Check seasoning.
5. Add the ravioli directly to the prepared sauce, mix and serve.
6. Sprinkle with cheese curds and chopped parsley before serving.