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Multicooker Wine-Braised Beef with Ravioli
Recipes
Multicooker Wine-Braised Beef with Ravioli
6 servings
1 hour, 50 minutes total (Active 50 minutes)

Ingredients

  • 1 large sweet onion
  • 3 ribs celery
  • 3 carrots
  • 1 small bulb fennel
  • 8 oz whole baby portabella mushrooms
  • 8 cloves garlic
  • 1 tablespoon fresh rosemary
  • 1 ½ lb boneless beef chuck steak
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons olive oil
  • 1 cup dry red wine
  • 1 cup spicy pasta sauce
  • 2 (9 oz) packages Publix Premium Braised Beef and Wine Ravioli
  • 2 oz Parmesan cheese
  • ½ bunch fresh Italian parsley

Steps

    1. Cut onion, celery, carrot, and fennel into 1-inch pieces. Halve mushrooms. Chop garlic and rosemary coarsely. Cut beef into 1-inch pieces and season with 1 teaspoon salt (wash hands).
    2. Preheat 4-quart stockpot on medium 5 minutes. Pour oil in pot. Arrange beef in pot in single layer; cook 3–4 minutes on each side until browned. Stir in vegetables, garlic, and rosemary; cook 7–9 minutes, stirring frequently, until vegetables soften. Add wine to pot and bring to a simmer, cook 1–2 minutes until reduced by half.
    3. Transfer mixture carefully to multicooker. Stir in pasta sauce, then place lid on multicooker and seal following manufacturer's instructions. Cook on MEAT/STEW 45 minutes or until meat is tender and 210°F. Let pressure release naturally 10 minutes.
    4. Meanwhile, grate cheese (1 cup) and chop parsley finely (½ cup); bring water to a boil for ravioli in same stockpot. Cook and drain ravioli following package instructions.
    5. Release remaining pressure from multicooker carefully; stir in ravioli, parsley, and ½ cup cheese gently; let stand 5 minutes. Divide among serving bowls and sprinkle with remaining ½ cup cheese; serve.

Multicookers vary; adjust time as needed.

Amount per ⅙ recipe serving: Calories 670, Total Fat 35g, Sat Fat 12g, Trans Fat 0g, Chol 150mg, Sodium 1530mg, Total Carb 38g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 20%