Quick Veal Ravioli With Nut Brown Butter Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground veal, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• STEP 2.Place a spoonful of the veal mixture onto a wonton wrapper. Brush the edges of the wrapper with water and fold it in half to form a triangle. Press the edges to seal the ravioli. Repeat with the remaining mixture and wrappers.
• STEP 3.Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove them from the water using a slotted spoon and set aside.
• STEP 4.In a skillet, melt the butter over medium heat. Cook until it turns a golden brown color and has a nutty aroma. Be careful not to burn it.
• STEP 5.Add the sage leaves to the brown butter and cook for an additional minute. Remove from heat.
• STEP 6.Serve the veal ravioli with the nut brown butter sauce. Garnish with additional Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• Make sure to seal the ravioli properly to prevent them from opening during cooking.
• You can freeze the ravioli before cooking them. Just place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag for long-term storage.
• To reheat frozen ravioli, simply cook them in boiling water for a few minutes until heated through.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the ravioli in a skillet with a little bit of butter or olive oil until heated through.
• Serve the ravioli with a drizzle of the nut brown butter sauce and garnish with Parmesan cheese and parsley.