Porcini Mushroom Ravioli with Beef Stroganoff Sauce


2 packs Rana Porcini Mushroom Ravioli

1 Kitchen Creations stroganoff base

600g beef, cut into cubes

200g mushrooms, sliced

200ml cream

2 tbsp olive oil


Rinse and dry the meat thoroughly then season with salt and pepper. Heat the oil in a large non-stick pan over high heat. Brown the meat on all sides, working in batches if necessary so as not to overcrowd and steam the meat, about 1 minute per side. Remove from heat and transfer to a plate.

Bring a pot of water to a boil and season heavily with salt. Cook the ravioli according to package instructions.

In a large frying pan over medium heat, add the mushrooms and cook for 3-4 minutes until slightly browned. Add the Kitchen Creations stroganoff base and heat through. Whisk in the cream, then add the meat and any accumulated juices back into the pan. Continue to simmer over medium-low heat until the meat is heated but not cooked completely through, about 2 to 3 minutes. Add the ravioli to the pan and gently stir to coat the pasta in the sauce. Serve immediately.

Serves 4

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