Veal Ravioli
A popular Italian comfort food, ravioli appeals to all ages, and is equally enjoyed for lunch or dinner.
Ingredients
Creamy Tomato Sauce:
3 cups heavy cream
6 cups pizza sauce
1 1⁄2 cups grated Parmesan
6 tbsp. vodka
Ravioli:
1 lb. ground veal
1 tbsp. sugar
1 tbsp. crushed fennel seeds
1 tbsp. minced garlic
1 tsp. dried oregano
1⁄2 tsp. kosher salt
1⁄4 tsp. ground black pepper
1⁄4-1⁄2 tsp. crushed red pepper
1⁄2 cup heavy cream
6 tbsp. grated Parmesan
2 tbsp. dry breadcrumbs
Fresh pasta sheets
Garnish:
3⁄4 cup chopped fresh basil
3⁄4 cup grated Parmesan
1⁄4 cup chopped fresh parsley
Steps
- For Creamy Tomato Sauce: In a heavy saucepan, bring cream to a boil; lower heat and reduce by half.
- Stir in pizza sauce, Parmesan, and vodka; cook 3 min. Keep warm.
- For Ravioli: In a bowl, combine first 8 ingredients. Add cream, Parmesan, and breadcrumbs; mix lightly.
- Cut pasta into 2, 1⁄2-in. squares. Spoon 1 tbsp. veal mixture onto half the squares. Cover with remaining pasta squares and seal ravioli closed.
- Per order: Cook 3 to 4 ravioli in boiling water for 4 to 5 min., or until al dente.
- For service: Toss ravioli with 3 oz. Creamy Tomato Sauce; top with 1 oz. additional sauce, 1 tbsp. each basil and Parmesan, and 1 tsp. parsley.