Dave's Online Living Cookbook - Veal and Pork Ravioli's with a Butter and Sage Sauce

Veal and Pork Ravioli’s with a Butter and Sage sauce

These are very elegant tasting ravioli and always one of the top requested dishes at the Wine Wizards restaurant.  If you can’t get veal, you can substitute ground beef and they will still be great.  We will make them here with wonton or pot sticker wrappers to ease in the preparation, but if you make your own pasta, by all means use it.  Just roll it almost translucent and very pliable.  Also, this goes well with other sauces, but real subtle herb and butter sauces help bring out the delicate flavors of this ravioli in a wonderful way.


Ingredients:
½ lb ground veal
½ lb ground pork
1 medium yellow onion chopped
2 TBS tomato paste dissolved in ¼ cup hot water
Fresh nutmeg
Salt and Pepper to taste
½ cup unseasoned bread crumbs
1 cup grated parmesan cheese
2 egg yolks
Wonton or pot sticker wrappers
8 oz. sweet cream butter
Fresh sage chiffonade
2 oz grated parmesan cheese

Technique:
Lightly brown meat in a heavy bottomed saucepan, add onion and cook till translucent.  Add tomato paste mixture, salt, pepper and fresh grindings of nutmeg.  Cover and simmer for 30 minutes.  Remove from the heat and put in food processor and puree.  Transfer to bowl and add a few more grindings of nutmeg, egg yolks, and the bread crumbs.  Adjust for taste with salt and pepper.  Assembly:  Put a tablespoon of filling on a small square or circle wonton wrapper, wet edges and add another wrapper to top. Seal.  Repeat till all filling is used.  Boil in salted water 5 minutes.  Put butter in saucepan and melt over medium heat, add ravioli’s and sauté till coated.  Add sage, a few grindings of nutmeg and parmesan cheese.  Serve and enjoy.