Beef Ragout Triangle Ravioli

My dear friend Patrick Schiesser cooked a huge pot of beef ragout for a birthday party. The beef had simmered on low heat overnight in a rich, tasty sauce. After the party at his home, there was still much left of this delicious stew in the pot; he gave me a generous helping to take home with me.

I wanted to make Ravioli with a beef ragout filling for a long time, and this was the chance to do it. The accompanying sauce is creamy and balanced by the bittersweet flavor of the cranberries.

 

100 g Beef ragout (leftovers)
400 g Fresh pasta sheets
1 Red onion
1 Garlic clove
100 g Dried cranberries
2 tbsp Soy sauce
250 ml Cream for sauces
1 bunch Lemon thyme
 

Salt and ground pepper