Sous Vide Beef and Mushroom Ravioli

Who doesn't love homemade pasta? After feeling the urge to create the perfect ravioli, I developed this recipe filled with a delectable, savory mixture of beef and cheese and finished with a delicious cream sauce. This was a huge hit at my house, I know it will be in yours too!

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 01:00

Recipe Time: 06:00

Temperature : 179.6F / 82C

Ingredients

• 1 pound beef chuck roast, trimmed
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 2 teaspoons extra-virgin olive oil
• 1/2 cup chopped button mushrooms
• 1 cup heavy cream
• 4 ounces cream cheese
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup ricotta cheese
• Pomegranate seeds, for serving (optional)
• Balsamic reduction, for serving (optional)

Directions

1. Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
2. Slice the chuck roast into 1-inch cubes. Season liberally with salt and pepper. Place the meat in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 6 hours. You may need to add additional water as the beef cooks to keep the water level above the beef.
4. About 30 minutes before the beef is finished, prepare the remaining ingredients. First, make the pasta dough: Pour the flour into a mound on the counter. Make a well in the center of the mound and pour in the eggs. Using your fingers, gradually incorporate the eggs into the flour to form a rough dough.
5. Continue to knead until the dough becomes smooth and stretchy, 5 to 10 minutes. If the dough is still very dry, add in water, about 1 teaspoon at a time, to moisten. Transfer to a bowl, cover, and let rest while preparing the remaining ingredients.
6. Prepare the cooking water: Bring a large pot of water to a rapid boil over high heat. Season generously with salt.
7. Prepare the mushrooms: Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. When the oil is shimmering, add the mushrooms. Season with salt. Sauté, stirring frequently, until the mushrooms have softened and all of their released liquid has evaporated, 5 to 10 minutes. Season to taste with salt and pepper.
8. Prepare the sauce: Combine the heavy cream, cream cheese, and Parmesan in a small sauce pan. Place over medium heat and cook, stirring frequently, until cheese is melted and mixture is thoroughly combined. Set aside and keep warm.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the beef from the bag, discarding cooking liquid, and place in a large bowl. Using two forks, finely shred the beef. Add the sautéd mushrooms and the ricotta cheese and mix until thoroughly combined.
2. Roll out the pasta dough: Divide the pasta dough into quarters. Shape one quarter into a flat disk and wrap the remaining dough in plastic. Run the flattened disk through the widest setting of a pasta machine.
3. Bring the ends of the dough together and run through the pasta machine a second time. Fold, seal, and roll one more time. Run the dough through the widest setting, without folding, two more times. If the dough begins to stick, dust it lightly with flour.
4. Continue to run the dough through the machine, now narrowing the setting each time, until you use the last setting on the machine. Dust with flour and cover with a damp towel. Repeat with remaining pasta dough quarters.
5. Place the beef mixture in small mounds, about 1 tablespoon each, along one sheet of pasta. Top with a second sheet of pasta. Press and cut the pasta into ravioli using a ravioli press or a sharp knife. Repeat with remaining sheets and beef mixture.
6. Cook the ravioli in the salted boiling water until tender, 2 to 4 minutes. Drain and transfer to a large bowl.
7. Toss the cooked ravioli with the cream and cheese sauce. Transfer to serving plates and garnish with Parmesan, pomegranate seeds and Balsamic reduction, if desired.