Veal Ravioli

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
12

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

1. For Creamy Tomato Sauce: In a heavy saucepan, bring cream to a boil; lower heat and reduce by half.

2. Stir in pizza sauce, Parmesan, and vodka; cook 3 min. Keep warm.

3. For Ravioli: In a bowl, combine first 8 ingredients. Add cream, Parmesan, and breadcrumbs; mix lightly.

4. 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.

5. Per order: Cook 3 to 4 ravioli in boiling water for 4 to 5 min., or until al dente.

6. 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.

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources