Cheese Ravioli with Mini Veal Meatballs and Creamy Tomato Sauce
Serve our favorite Cheese Ravioli & Meatballs topped with creamy tomato sauce. SKU #41321
Ingredients
Meatballs:
- 1 Lb Veal ground
- 1 Whole Egg
- 1 Cup Ciabatta Bread crust removed, small diced
- ½ Cup Whole Milk
- 1 TSP Garlic minced
- 1 TBSP White Onion minced
- ¼ Cup Parsley chopped
- 2 TBSP Parmesan Cheese
- 1 TSP Balsamic Vinegar
- 1 TSP Salt
- ¼ TSP Black Pepper
- ¼ TSP Tumeric
- ¼ TSP Dry Mustard
- 3 TBSP Grapeseed Oil
Cherry Tomato Cream Sauce:
- 2 14 oz Canned Cherry Tomatoes
- 1 TSP Garlic minced
- ½ Cup White Onion ¼" dice
- 1 TBSP Extra Virgin Olive Oil
- 1 TBSP Basil fresh, chopped
- 4 TBSP Heavy Cream
- ⅛ TSP Black Pepper
Finishing Ingredients:
- 32 Pieces Cheese Ravioli 41321
- 2 TBSP Parmesan Cheese grated
- 4 Basil Leaves fresh torn
Instructions
Meatballs:
- Combine the diced ciabatta and whole milk in a small bowl and allow to sit.
- In a mixing bowl add all the veal meatball ingredients and mix well. Form meatballs into mini meatballs for this dish (about 1 TBSP of meatball mix).
- Heat a non-stick 10-12" sauté pan over medium heat and add 3 Tbsp grapeseed oil (or vegetable oil). Pan sear the formed meatballs until lightly browned on all sides.
- Drain the seared meatballs on paper towels to remove excess fat.
Cherry Tomato Cream Sauce:
- Heat extra virgin olive oil, garlic and onion in a small sauce pan. Cook for 60 seconds until fragrant.
- Add 2 cans of cherry tomatoes and simmer the sauce for 20 minutes.
- Finish the sauce with heavy cream, basil, salt and pepper.
Ravioli:
- Bring 4 qt. of water to a boil. Add the ravioli and cook for 3-4 minutes or until the internal temperature is 165 degrees.
To Serve:
- Add the meatballs to the cherry tomato cream sauce and allow to simmer for 5 minutes.
- Arrange 8 pieces of Cheese Ravioli on each dinner plate.
- Top with 5 meatballs and ½ Cup of sauce.
- Garnish with Parmesan cheese and fresh torn basil.
Tried this recipe?Let us know how it was!