Description
Elegant homemade ravioli filled with tender, slow-braised veal osso buco, served with a light butter or sage sauce for a rich and refined Italian dish.
Ingredients
Scale
- For the filling:
- 1 1/2 pounds veal shanks
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or veal stock
- 1 teaspoon fresh thyme
- Salt and black pepper, to taste
- For the ravioli dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For serving:
- Butter or sage butter sauce
- Freshly grated Parmesan cheese
Instructions
- 1. Season veal shanks with salt and pepper.
- 2. Heat olive oil in a heavy pot and brown veal on all sides; remove and set aside.
- 3. Add onion, carrot, celery, and garlic to the pot and sauté until softened.
- 4. Deglaze with white wine, scraping up browned bits.
- 5. Return veal to the pot, add stock and thyme, cover, and simmer gently for 2 to 2 1/2 hours until very tender.
- 6. Remove veal, shred meat, discard bones, and reduce cooking liquid slightly.
- 7. Mix shredded veal with a bit of reduced liquid and cool completely.
- 8. For dough, mound flour on a surface, make a well, and add eggs, olive oil, and salt.
- 9. Mix and knead until smooth, then wrap and rest for 30 minutes.
- 10. Roll dough thin, place filling in small mounds, cover with another sheet, seal, and cut ravioli.
- 11. Cook ravioli in salted boiling water for 3 to 4 minutes until tender.
- 12. Serve with butter or sage sauce and Parmesan.
Notes
- Filling can be made a day ahead for easier assembly.
- Do not overfill ravioli to prevent bursting.
- Gremolata can be sprinkled on top for a classic osso buco touch.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 6 ravioli
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 185mg
Keywords: veal osso buco ravioli, homemade ravioli, italian pasta