Veal Roast Recipes

Adam Siegel's Veal Ravioli

For the filling:
1 Veal Roast Recipe
2 cs Parmigiano-Reggiano Cheese
1 tblspn White Truffle Paste or
2 tblspn White Truffle Oil

For the dough:
1 lb. All Purpose Flour
4 ea Whole eggs4
1 ea Egg Yolk
1 Tsp. Salt

Method:

1. In an electric mixer with a hook attachment, combine the salt and flour
2. Turn the mixer on to slow speed and slowly add the eggs one by one.
3. After a couple of minutes the dough should be formed, if not add some drops of water to help the dough form.
4. When the dough is formed, turn the mixer on to medium and let it mix for about 3 minutes to work the dough.
5. Take the dough out, cover with plastic wrap and let rest for at least a half hour..
6. To make the ravioli, follow the instructions on your ravioli maker/ pasta machine, or use won-ton wrappers.
7. If using the won-ton skins, just put a dollop of the filling in the center. Then take a mixture of equal parts water and cornstarch, using your finger, dip into mixture and rub around the edges of the filling.
8. Now take the won-ton and fold it over to form a triangle, pressing the edges to make a ravioli.
9. Make the pesto by combining all ingredients in a food processor, pulse together until slightly blended.
10. Cook the raviolis in boiling salted water for about 2 minutes or until the dough is tender.
11. While the raviolis are cooking, brown some butter in a pan on the stove, then add the veal sauce, bring to a boil and turn off the heat.
12. Add the cooked raviolis to the pan of sauce and toss gently to coat evenly.
13. Place some pesto in a bowl, add the ravioli with some sauce over.Serve and Enjoy.