top of page

Beef and Mushroom Raviolis

It's the first time I've everrrrrrr made ravioli with meat! I was kinda definitely happy of the outcome! The beef inside was tender, the seasoning right on point dough very soft!

It's really a simple recipe, the only complication here would be to have the mold to make the raviolis, however, you could check on Youtube, there tonssss of creative ways you can use to shape the ravioli. However, if you wanted to check to buy a ravioli maker, I bought mine for less than 20$ at Stokes!

Anyways, let's get cooking!

What You Need!

Haitian spices

Slow cooked beef

Pasta dough


Haitian Spices (everything blended together)

2 Garlic cloves

1 Green onion

1/2 Scotch bonnet pepper (optional)

1 Celery stick

10g Cilantro

1/2cup Olive oil

Slow Cooked Beef

1.2kg Boneless beef chuck roast

1/2cup Haitian Spices

1/4cup Greek yogurt

2tsp Scotch bonnet sauce

2tsp Montreal steak spices

3tsp Chicken stock powder

2tsp Paprika

1tbsp Chilli powder

3tbsp Soy sauce

3tbsp Lime juice

1tbsp Sriracha

6g Tarragon

5g Thyme

4g Rosmary

5 Pieces of mushrooms

3 Whole Carrots

2 Sticks of celery

1 Potato (diced)

Pasta Dough

4 eggs

2 1/2cup All-purpose flour

2tbsp Olive oil

2tsp Salt


Slow Cooked Beef

-Cut the mushrooms, the carrots, the celery, and the potato in big chunks and put them at the bottom of the slow cooker.

-Put the beef in a bowl and add all of the other ingridients.

-Mix well.

-Put in the slow cooker for 3 hours on high or 6 hours on low.

You can eat it with whatever you want, but for the purpose of our recipe, you'll need to transfer the content of the slow cooker in something else and cool it down when it's done.

Pasta Dough

-Mix together the flour and the salt.

-Beat the eggs and olive oil together.

-Make a well in the centre of the flour and put the egg mix.

-Mix starting from the centre.

-Kneed the dough until it's homogenous.

-Place it in a bowl with a plastic to cover it.

-Let it rest for at least 30 minutes in the refrigerator.

Nowwwww it's all about the filling!


300g Slow cooked beef (shredded)

160g Mushrooms (sliced)

90g onions (diced)

4 cloves (chopped)

2tsp Montreal steak spices

20g Parmesan (Grated)


-In a hot pan with oil, sauté the onion and garlic.

-When the onions start getting translucent, add the mushroom.

-When everything is cooked transfer and the cutting board and chop.

-Put in a bowl and add the shredded beef.

-Add the Montreal spices and the parmesan cheese.

-Let it cool down.

-And you are now ready to make these raviolis!

The raviolis need to be cooked for 2 minutes in boiling water.

You could very well make a tomato sauce for them, but I decided to make it wayyy more simple and just go with reduced cream!

Ingredients for sauce

1/2cup Cream (35%)

1/2tbsp Haitian spices

2 pieces of mushroom

5 pieces of ravioli

some parmesan

Salt/Pepper to taste

Direction for sauce

-Fry the haitian spices in a hot pan with oil.

-Add the mushrooms in the pan.

-Once the mushrooms are semi-done, add the cooked ravioli.

-Let them sear a little then add the cream.

-Let that cream reduce and thicken.

-Now season with salt and pepper.

-Serve with a little bit of grated Parmesan on top.

-Get ready to eat this beautyyy!

For those who saw my instagram stories, THANK GODDDDDD I figured out what I had written down on paper, because the Haitian spices add soooo much taste to the sauce! hahah. However, if you don't have any done, just use green onions and garlic.

21 views0 comments

Recent Posts

See All


bottom of page