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Veal Ravioli

A popular Italian comfort food, ravioli appeals to all ages, and is equally enjoyed for lunch or dinner.

At a glance
Main Ingredient
Pasta
Cuisine Type
Italian
Menu Part
Entrée
Serves
12
Yield: 12

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

Methods/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.

Related Terms:

Pasta, Italian, Entrée

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