Beef Wellington Ravioli

Beef Wellington Ravioli

Beef wellington is typically a beef tenderloin wrapped in puff pastry with a mushroom paste, but I thought, why not take those same ingredients and make a beef wellington ravioli? Super tender filet mignon inside thick homemade pasta and tossed in a simple red wine pan sauce. This dish is bursting with flavor and is any steak and pasta lovers dream!

Inspiration for beef wellington ravioli

I almost never buy filet mignon, I feel like it is overpriced and kinda boring. I would rather eat skirt steak or even a ribeye if I wanted a STEAK steak. When I do have it though, it’s always so good! I had to buy some for a client shoot recently and had some extra, and had the fun idea of filling a pasta with it. The best feature of filet is how tender it is, so it really works in this setting. If the meat was more chewy it wouldn’t make as much sense in a ravioli.

I started thinking of recipes that use filet mignon to come up with a flavor profile for the ravioli. The realization that Wellington uses tenderloin which is basically uncut filet, is what pulled the beef wellington ravioli together in my mind! I made a mushroom mixture similar to the duxelle normally found in wellington, and served it over a simple red wine gravy.

First make the pasta

Eggs and flour, the start of good pasta! I do the “well method” which means put the flour and eggs on the work surface and start mixing until enough flour is incorporated into the egg mixture. This method helps prevent the pasta from being too dry in the end. Check out this page for more info on making pasta this way.

making the pasta

After you form the dough, let it rest for a bit. Then roll it out, folding it on itself to knead the dough, then eventually making it thinner and thinner. The first few times you run the pasta through the machine it will be weird and break. After a few times it will become smooth, that is how you know it has been kneaded properly. You need it to be smooth to seal all the flavor inside the beef wellington ravioli

rolling the pasta

Cooking the Steak

Sear the steak first. You want it to be pretty raw in the middle still cause once you form the pasta the beef wellington ravioli will cook more in the water.

cooking the steak

Making the Beef Wellington Ravioli

Place the steaks on the pasta, then top with the mushroom mixture. Next, brush with water and top with the other sheet of pasta to seal the beef wellington ravioli.

forming the beef wellington ravioli

Making the pan sauce

After the steak came out of the pan I added some butter, onion, beef stock, and wine to create a sauce.

beef wellington ravioli

A super tasty ravioli with all the flavors of beef wellington. It’s a nice surprise when you cut into the ravioli and get a solid piece of steak cooked to medium or medium rare.

beef wellington ravioli cut

The mushroom mixture and simple gravy are perfect complements to this great beef wellington ravioli!

beef wellington ravioli

Make the beef wellington ravioli ahead

You could make these beef wellington ravioli and the sauce and put it all into the fridge for a few days. the freezer would probably be Ok too, but I haven’t tested it. From the fridge, just boil and then sear the pasta, but from the freezer you would want them to sit out for a for hours first to thaw.

If you like interesting ravioli, check out my everything bagel ravioli, chicken pot pie ravioli, or my Cincinnati chili ravioli!

Beef Wellington Ravioli
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5 from 2 votes

Beef Wellington Ravioli

A ravioli inspired by the classic beef wellington, stuffed with a thin sliced filet and a mushroom parsley mixture and served over gravy.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: French, Italian
Keyword: Mash-Up, pasta, stuffed
Servings: 2 people
Calories: 658kcal



  • 5 oz mushrooms
  • 2 cloves garlic
  • 1/4 cup parsley
  • 2 tablespoons olive oil


  • 1.5 cups flour
  • 2 eggs
  • salt


  • 1 tablespoon butter
  • 1 tablespoon grated onion
  • 1 tablespoon flour
  • 1 cup beef stock
  • 1/4 cup red wine


  • 2 filet mignon steaks
  • chopped parsley


  • Mix the mushrooms, garlic, parsley, and olive oil in a frying pan and cook on medium low for about 20 minutes. Remove from heat and allow to cool.
  • Mix the flour and eggs in a bowl or on the counter and season with salt. Knead until a stiff dough is formed, about 5 minutes.
  • Make the gravy by melting the butter over medium heat and adding the onion. Cook about 5 minutes. Add in the flour and cook 2 minutes. whisk in the stock and wine and bring to a simmer. Simmer on low for 15 minutes to thicken.
  • Roll out the dough on the thickest setting. Fold it over itself and repeat about 5 times until it comes out smooth. Lower the thickness by one setting and run it though, repeating until you are at the third thinnest setting.
  • Carefully slice the steak into 1 inch thick steaks. Season with salt and pepper. Sear on high heat to brown on both sides. 1 minute or less per side.
  • Place the cooled steak on the rolled out pasta. Add the mushroom mixture on top. Brush water around the pasta to help it stick. Add the top layer of pasta and press all around to seal, trying to remove as much air from the inside as possible.
  • Cut out the rounds with a ravioli cutter.
  • Boil in salted water for about 3 minutes. Strain
  • Brush with olive oil and sear on both sides to brown lightly.
  • Serve with the gravy down first, then the ravioli, then sprinkle with parsley.


Calories: 658kcal | Carbohydrates: 81g | Protein: 21g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 358mg | Potassium: 708mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1045IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 7mg


  1. Thanks! I know it’s going to be fantastic. We make our own pasta and sausage. I’m printing recipe now. I’ll let you know how it turns out😎

  2. 5 stars
    OH. MY. GAWD!!!! I wish I could include a picture of it but you can see it for yourself on my FB and IG baking page (called @M.I.J’s Baked Goods) I did a surf and turf birthday dinner for a friend with you beef Wellington ravioli served just the way you did with red wine beef stock reduction sauce and my homemade shrimp with homemade ricotta cheese ravioli served with a light pink sauce. It was such a hit. This isn’t the first time I’ve made your ravioli! Everyone loves them so much and they are TOTALLY worth the work for anyone who thinks it’s too much…stop being lazy and make something (these ravioli) you can’t get when you go out to eat. You can freeze the uncooked ones and then put in freezer bags for another meal down the road. Thanks man I LOVE AND LIVE FOR YOUR FOOD BLOG! I’m a professional chef and pastry chef and I love what you do….HUGE fan!

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