Recipe - Beef Raviolis In A Three Onion Broth

2 cup Leftover stew without
liquid; see * Note
1 pack Wonton skins
1 Egg; beaten with
One half cup Water; for egg wash
White truffle oil
Chive batons; for garnish
=== THREE ONION BROTH ===
1 Yellow onion; cut or sliced up
4 Shallots; cut or sliced up
1 bn Scallions; cut or sliced up
One half cup Red wine
3 cup Chicken stock
One half tablespoon Minced fresh thyme
Canola oil; for cooking
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Beef And Shiitake Stew On Garlic Mashers" recipe
which is included in this collection.

In a food processor, pulse the stew into little pieces. Do not over
pulse into a mousse. Lay out wonton skins and brush all sides with
eggwash. Spoon small mound of stew in the middle of the wonton and
place second skin on top. Press firmly together.

In 2 quarts of salted, boiling water, blanch raviolis and plate into
the broth. Garnish with truffle oil and chives.

For the Three Onion Broth: In a saucepan coated with oil; caramelize
the onions, shallots and scallions. Season then deglaze with red
wine. Reduce red wine fully then add chicken stock and thyme. Slowly
reduce broth by 20 percent. Check for seasoning.

This recipe yields 4