MUSHROOM RAVIOLI WITH BEEF STROGANOFF SAUCE

Rinse and dry meat thoroughly, then season with salt and pepper. In a large pan over high heat, brown the meat on all sides. Work in batches, if necessary, to avoid overcrowding and steaming the meat–about 1 minute per side. Remove from heat and transfer to a plate. In the same pan, melt 2 Tbsp butter over medium heat. Add the chopped shallots, thyme and garlic and sauté until tender, 3 to 5 minutes. Deglaze the pan by adding the broth and then the cognac; scrape the bottom of the pan to loosen the browned bits. Simmer and reduce the liquid by half, about 10 minutes.

While the sauce is reducing, bring a pot of water to a boil, then add enough salt to make the water as salty as the sea. Cook the ravioli according to package directions.

When the sauce has reduced by half and the pasta is cooked, whisk in the cream and mustard, 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. If the sauce seems too thick, add a bit of the pasta cooking water. Stir in chopped herbs, season to taste and serve.