Veal Osso Buco Ravioli: A Luxurious Taste of Italy at Home

Close your eyes and imagine the most tender, fall-apart braised veal, infused with wine, citrus, and herbs the legendary Osso Buco. Now, picture that rich, complex flavor encapsulated in delicate, handmade pasta parcels, served with a glossy, reduced braising sauce. That’s the sublime experience of Veal Osso Buco Ravioli.

This Veal Osso Buco Ravioli is the pinnacle of culinary elegance made approachable, transforming a classic Milanese masterpiece into a stunning, plate-sized pasta. While it requires a labor of love, the process is a rewarding journey that fills your home with incredible aromas and ends with a restaurant-quality dish that will absolutely dazzle anyone you share it with. Let’s embark on this delicious project together.

WHY THIS VEAL OSSO BUCO RAVIOLI WORKS (AND WHY YOU’LL LOVE IT)

This recipe for Veal Osso Buco Ravioli is a celebration of patience and payoff.

• First, it’s a brilliant two-part recipe that yields incredible rewards: a deeply flavorful osso buco braise, and then an ingenious, waste-free transformation of the leftovers into spectacular ravioli.
• Second, it maximizes flavor at every step. The braising liquid becomes an intensely rich sauce, and the shredded meat is enhanced with Parmesan and gremolata for a bright, fresh filling.
• Third, it’s a show-stopping special occasion dish that feels incredibly personal and impressive.
• Finally, it teaches foundational cooking techniques, braising, pasta making, and sauce reduction that will elevate everything else you cook. You don’t just make a meal; you create a culinary memory.

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WHAT YOU’LL NEED (INGREDIENTS)

This Veal Osso Buco Ravioli recipe is an event, broken into manageable stages. For the most authentic Veal Osso Buco Ravioli, source high-quality, bone-in veal shanks.

For the Osso Buco Braise (The Foundation):

• 4 bone-in veal shanks (osso buco), about 1 inch thick: Ask your butcher to tie them. The marrow is essential for flavor.
• Salt and freshly ground black pepper
• ½ cup all-purpose flour, for dredging
• ¼ cup olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 (28-oz) can whole San Marzano tomatoes, crushed by hand
• 4 cups veal or chicken stock
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

For the Ravioli Filling:

• All the braised, shredded veal meat from the shanks
• ½ cup finely grated Parmigiano-Reggiano cheese
• ¼ cup finely chopped fresh parsley
• Zest of 1 lemon (for gremolata flavor)
• 1-2 tablespoons of the reduced braising sauce/gravy
• Salt and pepper to taste

For the Fresh Pasta Dough:

• 3 cups (360g) “00” flour or all-purpose flour, plus more for dusting
• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt

For Finishing & Serving:

• The remaining, strained braising liquid, reduced to a sauce consistency
• Extra Parmigiano-Reggiano for serving
• Fresh parsley or microgreens for garnish

TOOLS YOU’LL WANT

You’ll need a few key pieces: a large Dutch oven for braising, a pasta roller (hand-crank or stand mixer attachment), a ravioli stamp or cutter, a baking sheet, a spider strainer, and a fine-mesh sieve for sauce.

STEP-BY-STEP: HOW TO MAKE VEAL OSSO BUCO RAVIOLI

This Veal Osso Buco Ravioli is a project best enjoyed over two days. Day one: the glorious braise. Day two: pasta and assembly.

MAKE THE OSSO BUCO BRAISE

Pat the veal shanks very dry and season generously with salt and pepper. Dredge in flour, shaking off excess. In your Dutch oven, heat olive oil over medium-high heat. Sear the shanks until deeply browned on all sides. Remove and set aside. In the same pot, add the onion, carrots, and celery (soffritto). Cook until softened.

Add garlic, cook for 1 minute. Pour in wine to deglaze, scraping up all the browned bits. Let it reduce by half. Add the crushed tomatoes, stock, and herbs. Return the shanks to the pot, submerging them partially. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven. Braise for 2.5-3 hours, until the meat is fork-tender.

CREATE THE FILLING AND SAUCE

Let the osso buco cool slightly in its liquid. Remove the shanks. Strain the braising liquid into a saucepan, pressing on the solids. Bring it to a simmer and reduce by at least half until it coats the back of a spoon. This is your luxurious sauce. Shred all the meat from the bones, discarding connective tissue.

Finely chop the meat. In a bowl, combine the veal, Parmesan, parsley, lemon zest, and just enough of the reduced sauce (1-2 tbsp) to bind. Season well. Let the filling cool completely before using.

MAKE THE FRESH PASTA DOUGH

On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 1 hour.

ASSEMBLE THE RAVIOLI

Divide the dough into quarters. Roll each piece through a pasta roller, starting at the widest setting and progressing to the second-thinnest setting (usually #6 or #7). Lay one sheet on a floured surface. Place teaspoon-sized mounds of filling in even rows, 2 inches apart. Brush around the filling with water.

Lay a second sheet of pasta over the top. Press down firmly around each mound to seal, pushing out air pockets. Use a ravioli cutter or stamp to cut out individual Veal Osso Buco Ravioli. Place them on a floured baking sheet. Repeat with the remaining dough and filling.

COOK AND SERVE

Bring a large pot of generously salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes; they will float to the top. Meanwhile, gently reheat your reduced osso buco sauce. Using a spider strainer, transfer the ravioli directly to the warm sauce, tossing gently to coat. Serve immediately in shallow bowls, garnished with more Parmesan, a twist of black pepper, and fresh herbs.

TIPS AND TRICKS FOR PERFECT VEAL OSSO BUCO RAVIOLI

Achieve flawless Veal Osso Buco Ravioli with these pro secrets.

• First, chill your filling completely; a cold filling is easier to portion and prevents soggy pasta.
• Second, seal the ravioli tightly and eliminate air pockets to prevent bursting.
• Third, use a floured surface and don’t let the ravioli touch on the baking sheet to avoid sticking.
• Finally, keep the pasta dough covered with a damp towel as you work to prevent it from drying out.

VARIATIONS YOU’LL ACTUALLY TRY VEAL OSSO BUCO RAVIOLI

Once you master the classic, explore.

• For a ricotta-enriched filling, mix half the veal with an equal part of whole-milk ricotta.
• For a mushroom duxelles twist, fold in ½ cup of finely chopped sautéed wild mushrooms.
• For a saffron-infused version, add a pinch of saffron threads to the braising liquid and use the reduced sauce as your finishing base.
• For a time-saving hack, use high-quality store-bought fresh pasta sheets.

MAKE-AHEAD, STORAGE & FREEZING

This dish is designed for planning. The osso buco braise can be made 2-3 days ahead; in fact, the flavor improves. The filling can be made 1 day ahead. Uncooked Veal Osso Buco Ravioli can be frozen solid on the baking sheet, then transferred to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to the boil time. The reduced sauce freezes beautifully for up to 3 months.

TROUBLESHOOTING COMMON QUESTIONS

Let’s troubleshoot. 

• If your ravioli burst during cooking: The seal was not tight enough, or there was an air pocket. Ensure you press out all air and use enough water to seal the edges. 
• If the pasta is tough: The dough may have been over-kneaded or not rested enough. 
• If the filling is bland: Season it aggressively after mixing; the meat needs a boost once shredded. 
• If the sauce is too thin: Continue reducing it, or create a quick butter mount by whisking in a few cold tablespoons of butter off the heat.

SERVING SUGGESTIONS VEAL OSSO BUCO RAVIOLI

Serve your Veal Osso Buco Ravioli as the luxurious main event. A simple, bitter green salad with a lemon vinaigrette is the perfect palate-cleansing side. A glass of bold Barolo or a rich Chianti Classico pairs flawlessly. For the ultimate experience, present the ravioli with a small spoon to scoop up every drop of the exquisite sauce.

NUTRITION NOTES (QUICK)

This Veal Osso Buco Ravioli is a celebratory, indulgent dish featuring veal, pasta, and cheese. For a slightly lighter version, you can use whole-wheat pasta dough, but the classic experience is worth savoring in its full, traditional glory.

MY STORY: WHY I ADORE THIS VEAL OSSO BUCO RAVIOLI

My first taste of Veal Osso Buco Ravioli was in a tiny trattoria in Bologna, where the elderly nonna in the kitchen sent it out as a special off-menu item. It was a revelation to have two iconic dishes fused into one unforgettable bite. Determined to recreate that magic, I spent years perfecting my osso buco technique and pasta skills.

Now, making this dish is my annual Christmas Eve tradition, a project that brings family into the kitchen to roll dough and share stories. It’s more than a recipe; it’s a legacy of flavor and connection on a plate.

FINAL CHECKLIST BEFORE YOU START

Ready for the project? Check your list: Veal shanks are tied and ready for searing. Vegetables for soffritto are chopped. Pasta flour and eggs are on hand. You have 4-6 hours of cooking time (mostly hands-off). Your Dutch oven and pasta roller are clean. You’re ready for a magnificent culinary adventure.

VEAL OSSO BUCO RAVIOLI FAQS

Can I use beef shank instead of veal?
Yes, beef shank (also called osso buco) is a fantastic, often more affordable and flavorful substitute. The braising time may need to be extended by 30-60 minutes to achieve the same tenderness.

I don’t have a pasta roller. Can I make the dough by hand?
Absolutely. Use a rolling pin to roll the dough as thin as humanly possible. You should almost be able to see your hand through it. It requires more effort, but is absolutely doable.

What can I do with the marrow from the bones?
This is the cook’s treat! Once the braise is done, you can scoop the soft, luxurious marrow from the bones and whisk it directly into your reduced sauce for an unparalleled depth of flavor, or spread it on toast as a snack while you cook.