Blue Cheese Ravioli Mills Family Farm Beef Stew

Published: Sep. 20, 2013 at 2:36 PM EDT|Updated: Sep. 20, 2013 at 2:42 PM EDT
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Presented by Chef Timothy Groody, Fork! Restaurant
Yield:  Four servings


2 # stew meat from local farm

¼ cup olive oil

½ cup diced onion

½ cup diced carrots

1 bay leaf

2 T chopped garlic

1 cup red wine

1 ½ qt water

In a heated medium sized pot sear the beef on all sides.  Season meat with salt and pepper.  Add onion, carrot, bay and garlic.  Cook 5 min.  add wine and reduce by ½.  Add water and bring to a boil.  Simmer on low heat until meat is tender and the liquid is reduced by ½ and is starting to thicken.  Season with salt and pepper to taste.


1 ravioli press

2 sheets pasta 8" x 12"

½ cup blue cheese

1 tsp chopped rosemary

1 tsp chopped parsley

Water for brushing

Mix the cheese and herbs.  Place pasta over the press.  Being sure that when folded in ½ it ill cover the press and again over the filling.  Brush the half of the pasta that will get the filling lightly with the water.  Divide the filling in ½.  Fill each ravioli with the filling.  Do not over stuff.  Fold pasta in ½ and roll to secure the seal.  Repeat.


Cook ravioli in salted water for 3 minutes.  When cooked add to a sauté pan with a little pasta water.  Add 3 T butter and bring to a boil.  Season with salt and pepper.  Divide in a bowl and drizzle with butter.  Spoon hot stew in center.  Add a vegetable and Enjoy!!!!!

Fork! Restaurant is located at 20517 N. Main in Cornelius.  888.991.6948