Italy

  • Time

    2 hours and 10 minutes

  • Difficulty

    Difficult

  • Course

    First Courses

Ingredients

Servings 4

For pasta

  • 1 lb all-purpose flour
  • 2 egg yolks
  • 1 egg
  • water to taste

For filling

For veal sauce

  • 2 lb veal bone
  • 3 stalks celery
  • 1 carrot
  • 1 onion
  • 1 cup white wine
  • black pepper to taste

Garnish

Preparation

2 hours preparation + 10 minutes cooking

Veal Sauce Preparation

Brown the veal bones in the oven at 450F, adding chopped vegetables.
Let brown, deglaze with wine and reduce to half, add 1 quart of water and let cook until reduced again.

Filter through a thin colander.
If needed, thicken up with a little corn starch.

Ravioli Preparation

Prepare the dough and let rest for a few hours.
Prepare the filling by mixing all the ingredients.

Make the ravioli about 1 inch diameter.
Cook in salted water.

Sauté with butter and a little chicken stock.
Serve with shaved Academia Barilla Pecorino Gran Cru and reduced veal sauce drizzled on top.