Entrecote with Gorgonzola ravioli in red wine sauce

Get ready for a sophisticated and flavorful gastronomic experience with this recipe for Entrecote with Gorgonzola Ravioli in Red Wine Sauce. In this exquisite dish, the succulence of the entrecote perfectly harmonizes with the creaminess of the gorgonzola filling in the ravioli, all enveloped in a rich and hearty red wine sauce. An irresistible combination that will surely delight your palate and impress your guests.

Here’s the recipe translated into English:

Ingredients:

• 1 Estância 92 entrecote, approximately 300g
• Salt to taste
• Black pepper to taste
• 500g fresh lasagna sheets
• 200g gorgonzola cheese
• 100g cream cheese
• 4 fresh figs
• 2 tablespoons butter
• Sage to taste
• 1 tablespoon demerara sugar
• 200 ml port wine
• Sprig of rosemary

Instructions:

In a bowl, mix the gorgonzola cheese, cream cheese, salt, and black pepper to taste. Knead well to form a paste and set aside.

Roll out the fresh lasagna sheets on a surface and place spoonfuls of the gorgonzola filling near the edge, leaving a space of 6 cm between them. Use teaspoons as a measure.

Fold the dough over the filling and press lightly with your fingers around the filling to seal the dough and remove air.

Using a cutter of about 4 to 5 cm in diameter, cut the ravioli and repeat the process until the dough and filling are used up.

In a large pot, bring 1 liter of water to a boil and cook the ravioli for about 3 minutes.

In a skillet, melt the butter and add salt, sage, and rosemary. Sauté the ravioli lightly and set aside.

In the same skillet, add the port wine and let it boil for about 3 minutes to reduce the sauce. Set aside.

In the same skillet, add the demerara sugar and cut the figs in half, placing the cut side down to caramelize for a few minutes.

Season the entrecote with salt and black pepper to taste and grill it in a skillet or grill with a drizzle of olive oil for about 3 minutes on each side over medium heat.

Serve the ravioli with the wine sauce, caramelized figs, and the entrecote.