Veal And Mushroom Stew Over Mascarpone Ravioli

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Ground veal
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Finely-chopped onions
1 lb	454g / 16oz	Assorted exotic mushrooms - cleaned, stemmed
2 tablespoons	30ml	Minced shallots
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes
2 tablespoons	30ml	Chopped garlic - plus
1 teaspoon	5ml	Chopped garlic
3 cups	711ml	Veal reduction
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
8 oz	227g	Mascarpone cheese
2 tablespoons	30ml	Chiffonade of basil
32		Fresh pasta squares- (3" by 3")
4 oz	113g	Parmigiano-Reggiano cheese - grated
		Chopped chives - for garnish

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B80)

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