Veal And Mushroom Stew Over Mascarpone Ravioli
Ingredients
- 2 tbsp olive oil
- 1 lb ground veal
- 1 cup finely chopped onions
- 1 lb assorted exotic mushrooms, cleaned and stemmed
- 2 tbsp minced shallots
- 0.5 cup peeled, seeded, chopped tomatoes
- 3 tbsp chopped garlic (2 tbsp + 1 tsp)
- 3 cup veal reduction or rich beef stock
- 2 tbsp butter
- 1 tbsp finely chopped fresh parsley
- 8 oz mascarpone cheese
- 2 tbsp chiffonade of basil
- 32 fresh pasta squares, 3x3 inch
- 4 oz Parmigiano-Reggiano, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
In a large sauté pan over medium heat, heat olive oil. Add ground veal, season with salt and pepper, and brown completely, 5–6 minutes.
- 2
Add onions, season, and sauté 2 minutes. Add mushrooms, season, and sauté 3–4 minutes. Add shallots and tomatoes; sauté 2 minutes.
- 3
Add 2 tablespoons garlic and sauté 1 minute. Add veal reduction and bring to a boil. Reduce to a simmer and cook 4–5 minutes. Stir in butter and parsley. Keep warm.
- 4
Bring a pot of salted water to a boil. Combine mascarpone, remaining 1 tsp garlic, and basil in a bowl; season with salt and pepper.
- 5
Place a tablespoon of the cheese mixture in the center of 16 pasta squares. Wet edges lightly with water. Press remaining 16 pasta squares over filling, sealing tightly.
- 6
Cook raviolis in boiling water until tender, 4–5 minutes. Drain and season.
- 7
Serve four raviolis per bowl, spoon stew over pasta. Garnish with Parmigiano-Reggiano and chives.