CLASSIC pasta veal and herb filling for ravioli
         

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The herbs give this simple ravioli filling a lot of flavor, to go with the more gentle veal.

We used this filling for some mezzalunas we made as a first course for a New Year's eve dinner. Super.

for the filling:

  • one pound ground veal
  • four shallots, minced
  • four tablespoons unsalted butter
  • one quarter cup chopped fresh tarragon, finely chopped
  • one quarter cup chopped fresh basil, finely chopped
  • one quarter cup chopped fresh parsley, finely chopped
  • two ounces of prosciutto, finely chopped
  • one egg
  • two tablespoons freshly grated pecorino Toscana
  • salt and pepper
  • one tablespoon quality tomato past (optional but  recommended)

In a saute pan, melt the butter over medium heat. Add the shallots and cook until soft. Add the veal and a teaspoon of salt and several grinds of pepper. Turn the heat to medium high and cook until there is no more pink in the meat: so it is browned, about five minutes. While cooking, keep working the meat with a wooden spoon to get it chopped up in as small pieces as possible.

Add the herbs and the prosciutto, mix well, and cook for an additional minute over medium heat.  aside and let cool.

When cool, put the meat mixture in a bowl, add the egg and the pecorino and mix and stir well.

See how to make ravioli for the basic recipe; this is your filling.

We find that a very simple sauce, which can be just butter, is ideal for this pasta. One slight variation is to add white wine.

For the butter sauce: use a stick and a half of butter (three-eights of a pound). Put in a saute pan over low heat; do not let the butter brown. Add the wine and cook for about two minutes. When the ravioli are ready, put them on the individual serving dishes. Add the melted butter on top. Also add a tablespoon or so of freshly grated parmesan.

 


 

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