Veal Ravioli is a dairy free main course. This recipe serves 4. One serving contains 756 calories, 34g of protein, and 42g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. This recipe is typical of Mediterranean cuisine. If you have parsley, pine nuts, plum tomatoes, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
Instructions
1
In a large saute pan set over moderately high heat, heat olive oil.
Ingredients you will need
Olive Oil
Equipment you will use
Frying Pan
2
Add chopped carrot, celery, onion, and garlic and saute until vegetables are tender.
Ingredients you will need
Vegetable
Carrot
Celery
Garlic
Onion
3
Add ground veal and cook, stirring, until meat is cooked through.
Ingredients you will need
Ground Veal
Meat
4
In a clean spice/coffee grinder, pulverize bay leaf, red pepper flakes, and fennel seeds.
Ingredients you will need
Red Pepper Flakes
Fennel Seeds
Bay Leaves
Coffee
5
Add spice mixture to saute pan.
Equipment you will use
Frying Pan
6
Add tomato sauce to saute pan. Cook, stirring, until almost all the liquid is evaporated, for about 2 minutes.
Ingredients you will need
Tomato Sauce
Equipment you will use
Frying Pan
7
Add chopped parsley and pine nuts. Season with salt and pepper, to taste.
Ingredients you will need
Salt And Pepper
Pine Nuts
Parsley
8
Put 1 wonton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a 2 1/2-inch cutter or sharp knife. Make wonton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a sheet pan lightly sprinkled with cornstarch
Ingredients you will need
Corn Starch
Ravioli
Dough
Water
Equipment you will use
Knife
Frying Pan
9
Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.)
Ingredients you will need
Ravioli
Water
10
Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
Ingredients you will need
Ravioli
Equipment you will use
Kitchen Towels
Slotted Spoon
Paper Towels
11
Preheat oven to 200 degrees F. Lightly brush a baking sheet with olive oil and arrange the tomato slices and garlic cloves in one layer.
Ingredients you will need
Whole Garlic Cloves
Tomato Slices
Olive Oil
Equipment you will use
Baking Sheet
Oven
12
Sprinkle tomatoes and garlic with olive oil and season with thyme, salt and pepper.
Ingredients you will need
Salt And Pepper
Olive Oil
Tomato
Garlic
Thyme
13
Drizzle with white wine. Roast the tomatoes and garlic for 1 1/2 hours.
Ingredients you will need
White Wine
Tomato
Garlic
14
Transfer tomatoes and garlic to a blender and puree until smooth.
Ingredients you will need
Tomato
Garlic
Equipment you will use
Blender
15
Add stock to achieve desired consistency. Taste and adjust seasoning with salt and pepper.
Ingredients you will need
Salt And Pepper
Seasoning
Stock
16
Add chiffonade of basil. Reserve sauce and keep warm.
Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.