Source:Simply Tuscan by Pino Luongo
Makes 6 servings.
Preparation time: 2 hours
Tips: Prepare ahead sauce, filling and gremolata for a quick assembly at dinner time.
Ricotta Ravioli
with Osso Buco Gremolata
Ingredients
Preparation
For the pasta dough:
2 1/2 cups flour
4 eggs
For the filling: (see note 3)
1 pound ricotta cheese
8 ounces mascarpone cheese
1/2 cup grated Parmesan cheese
2 eggs
1 teaspoon grated lemon zest
2 pinches of grated nutmeg
Salt and white pepper to taste
For the gremolata:
1 spring of fresh rosemary
2 cloves garlic
grated zest of 1 orange
grated zest of 1 lemon
Make the dough: Mix flour and eggs until incorporated. Knead with your hands or machine until dough is elastic. Dough should be stiff. Place in a plastic bag and seal while preparing the rest.
Make the filling: Mix together all filling ingredients until mixture is well blend. Place in refrigerator while preparing the rest.
Make the sauce: In a heavy saucepan with snug fitting lid, over medium low heat, melt 3 Tablespoons of the butter and 2 Tablespoons of the olive oil. Add diced vegetables and cook until golden, about 5 minutes, stirring occasionally. Add the dice veal and cook until brown. Add the wine and salt & pepper.
When the wine evaporates, then add tomato and chicken stock, simmer, covered for about 30 minutes. Check occasionally, add more water or stock if sticking to the bottom. The sauce should be very juicy. When ready to serve, add the gremolata and correct seasoning with salt.
Make the gremolata: Chop the garlic and rosemary fine with the orange and lemon zest.
Make the ravioli: Make thin sheets (less than 1/8 inch) by passing the dough through the pasta machine.
In my machine, to #5. Lay the pasta sheet out so that at least half of it is flat. Place a teaspoon of filling at 2-inch intervals over half of the sheet. Fold the other half of the sheet over the half with filling and press with your fingers all over to make sure there is no air trapped between the sheets. With a cookie cutter, or a pasta rolling cutter cut the sheets into 2-inch circles or squares, with the filling centered in each ravioli.
Assemble: In a pot of boiling salted water, cook the ravioli until they float, about 5 minutes (less if they are thin). Remove the ravioli with a slotted spoon to a bowl in which you have placed the butter and parmesan cheese. Mix gently to melt the butter, making sure not to break the ravioli. Arrange the buttered ravioli on warm plates. Spoon some of the sauce over each serving.
NOTE: 1) I usually do NOT add the meat called for in the recipe.
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2)Freeze uncooked ravioli on flat sheets, when frozen, place in plastic bag and seal for a later use.
3) Filling recipe makes about 1/3 more filling than needed to complete pasta dough. Freeze for later use.
For the osso buco sauce:
4 Tablespoons butter
2 Tablespoons olive oil
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/2 cup finely diced onion
1 pound veal boneless shoulder, trimmed and diced into 1/4 inch cubes (see note 1)
1 cup white wine
Salt and freshly ground white pepper to taste
1 tomato, peeled, seeded, and chopped
2 cups chicken stock, broth or boullion
For tossing:
4 Tablespoons butter
4 Tablespoons freshly grated Parmesan
