Marx Foods Morel Mushroom Challenge: Braised Beef Short Rib and Lemon Pea Ravioli with Morel Cognac Cream Sauce

I was super excited when I found out I was one of the lucky participants in the Marx Foods 4th Annual Morel Mushroom Recipe Contest!

Curious to see what I created with these marvelous morels?!...

Where did they go?!?!

Braised Beef Short Rib and Lemon Pea Ravioli with Morel Mushroom Cognac Cream Sauce

Lemon Pea Raviolis

Morel Cognac Cream Sauce

Serves: 4

 Prep: 20 minutes

 Cook: 2 1/2 hrs.

4 bone-in beef short ribs

salt and pepper, to taste

2 T. vegetable oil

3 c. chicken broth, or enough to cover short ribs

1 bundle fresh thyme

2 c. frozen peas, thawed

1 c. ricotta

1 lemon, zested

36 round won ton wrappers

3 T. unsalted butter

 1 oz. Marx Foods dried morel mushrooms, reconstituted and broth reserved for another use

1/2 c. cognac, or brandy

1/2 c. heavy cream

1 c. beef broth, reserved from braised short ribs

4 sprigs fresh parsley, garnish

    Preheat oven to 350 degrees F. Heat oil over medium high in a Dutch oven. Season short ribs with salt and pepper to taste and sear until browned on all sides. Deglaze pan with stock, scraping any bits from the bottom of the pan, add thyme bundle and place into oven. Cook about 2 1/2 hours, or until meat is super tender.

    In the meantime prepare raviolis by combining the peas, ricotta and lemon zest in a small food processor; pulse until a smooth paste is achieved. Assemble raviolis by placing about 2 tablespoons of pea mixture into the center of a won ton wrapper, then using your finger or a pastry brush rub the edges of the wrapper and top with another wrapper. Using a fork press the edges of the wrappers to seal.

    To cook raviolis bring a large pot salted water to a gentle boil and drop in raviolis, using a ladle to stir and keep the water in a circular motion. Cook for a few minutes or until tender, in batches if necessary, and use a slotted spoon to remove and place flat on a sheet.

    For sauce melt butter in a medium skillet and add mushrooms. Sautee until slightly brown about 5 minutes. Deglaze pan with cognac or brandy and light on fire, or flambe. Let cook off about a minute or so. Reduce heat to low and stir in cream and reserved braised beef broth.

Assemble dish by plating short ribs along with the lemon pea raviolis, topped with the morel cognac cream sauce and garnish with parsley...enjoy!!!

Please vote for my recipe, the poll will be open from May 1-3rd!!!
http://marxfood.com/4th-blogger-morel-recipe-challenge/