Veal and mushroom stew over mascarpone ravioli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Ground veal |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | cup | Finely-chopped onions |
| 1 | pounds | Assorted exotic mushrooms; cleaned, stemmed |
| 2 | tablespoons | Minced shallots |
| ½ | cup | Peeled; seeded, chopped tomatoes |
| 2 | tablespoons | Chopped garlic; plus |
| 1 | teaspoon | Chopped garlic |
| 3 | cups | Veal reduction |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Finely-chopped fresh parsley leaves |
| 8 | ounces | Mascarpone cheese |
| 2 | tablespoons | Chiffonade of basil |
| 32 | Fresh pasta squares-; (3\" by 3\") | |
| 4 | ounces | Parmigiano-Reggiano cheese; grated |
| Chopped chives; for garnish | ||
Directions
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the veal. Season with salt and pepper. Brown the veal completely, about 5 to 6 minutes. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms. Season with salt and pepper. Saute for 3 to 4 minutes. Add the shallots and tomatoes and saute for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Season with salt and pepper. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 4 to 5 minutes. Stir in the butter and parsley. Set aside and keep warm. Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, and basil. Mix well. Season with salt and pepper. Place a tablespoon of the cheese in the center of 16 of the wontons. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the two squares of pasta together tightly, sealing the raviolis completely. Place the raviolis in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely. Season the raviolis with salt and pepper. To serve, place four of the raviolis in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B80)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.