
Veal shank ravioli

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This is the kind of ravioli I love to make. For me this is a great example of calling on traditional pastamaking techniques to upgrade a peasant dish such as osso buco into something quite sophisticated, which people love to eat. Choose veal shanks from the middle part of the leg, which is the meatiest. You will probably have quite a hit of sauce left over from cooking the osso buco which you could just use with some pasta tossed through it another day (it will keep for about 4 days in the fridge).
ingredients
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serves: 4
3 tablespoons extra virgin olive oil
1 onion (cut into 1/2-inch dice)
1 stalk celery (cut into 1/2-inch dice)
1 carrot (cut into 1/2-inch dice)
4 veal shanks (each 1 1/4 inches thick)
1 tablespoon flour
2 tablespoons vegetable oil
2 1/4 cups white wine
1 tablespoon tomato paste
8 cups veal stock
3-4 saffron threads
1 bouquet garni (a sprig each of rosemary and sage and a bay leaf, tied together)
3 tablespoons freshly grated Parmesan
2 eggs
1 tablespoon bread crumbs
1/2 recipe quantity egg pasta dough
4 tablespoons unsalted butter
sprig of rosemary
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1398
- Total Fat: 64.4 g
- Saturated Fat: 24.9 g
- Trans Fat: 0.5 g
- Cholesterol: 509.9 mg
- Sodium: 1774.7 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 3.5 g
- Sugars: 6.8 g
- Protein: 115.3 g
preparation

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