Beef Raviolis in a Three Onion Broth

• 2 c Leftover stew without liquid; see * Note
• 1 pk Wonton skins
• 1 Egg; beaten with
• 1/2 c Water; for egg wash
• White truffle oil
• Chive batons; for garnish
• == THREE ONION BROTH ===
• 1 Yellow onion; sliced
• 4 Shallots; sliced
• 1 bn Scallions; sliced
• 1/2 c Red wine
• 3 c Chicken stock
• 1/2 tb Minced fresh thyme
• Canola oil; for cooking
• Salt; to taste
• Freshly-ground black pepper; to taste

Instructions

1. 1

   * Note: See the "Beef And Shiitake Stew On Garlic Mashers" recipe which is included in this collection.

2. 2

   In a food processor, pulse the stew into little pieces.

3. 3

   Do not over pulse into a mousse.

4. 4

   Lay out wonton skins and brush all sides with eggwash.

5. 5

   Spoon small mound of stew in the middle of the wonton and place second skin on top.

6. 6

   Press firmly together.

7. 7

   In 2 quarts of salted, boiling water, blanch raviolis and plate into the broth.

8. 8

   Garnish with truffle oil and chives.

9. 9

   For the Three Onion Broth: In a saucepan coated with oil; caramelize the onions, shallots and scallions.

10. 10

    Season then deglaze with red wine.

11. 11

    Reduce red wine fully then add chicken stock and thyme.

12. 12

    Slowly reduce broth by 20 percent.

13. 13

    Check for seasoning.

14. 14

    This recipe yields 4 servings.