Beef Raviolis In A Three Onion Broth Recipe

• 2 c. leftover stew without liquid see * Note
• 1 pkt wonton skins
• 1 x egg beaten with
• 1/2 c. water for egg wash White truffle oil Chive batons for garnish
• 1 x yellow onion sliced
• 4 x shallots sliced
• 1 bn scallions sliced
• 1/2 c. red wine
• 3 c. chicken stock
• 1/2 Tbsp. chopped fresh thyme Canola oil for cooking Salt to taste Freshly-grnd black pepper to taste

1. In a food processor, pulse the stew into little pcs.
2. Don't over pulse into a mousse.
3. Lay out wonton skins and brush all sides with eggwash.
4. Spoon small mound of stew in the middle of the wonton and place second skin on top.
5. Press firmly together.
6. In 2 qts of salted, boiling water, blanch raviolis and plate into the broth.
7. Garnish with truffle oil and chives.
8. For the Three Onion Broth: In a saucepan coated with oil; caramelize the onions, shallots and scallions.
9. Season then deglaze with red wine.
10. Reduce red wine fully then add in chicken stock and thyme.
11. Slowly reduce broth by 20 percent.
12. Check for seasoning.
13. This recipe yields 4 servings.

leftover stew without liquid, egg, water, onion, shallots, scallions, red wine, chicken stock, fresh thyme

Taken from cookeatshare.com/recipes/beef-raviolis-in-a-three-onion-broth-82214 (may not work)