GOLD RECIPE - Veal Osso Buco Ravioli with a White Wine Demi Sauce
Milanese-style Veal Osso Buco with Parmesan cheese, Chianti wine, saffron, gremolata and an assortment of vegetables; wrapped in par cooked high egg content pasta. Sku# 46005
Ingredients
- 5-8 Osso Buco Ravioli 46005
- 1 TBSP Butter
- ½ Shallot sliced
- 1 Clove Garlic minced
- 1 Cup Rainbow Chard stalk removed and diced
- ½ Cup White Wine
- ½ Cup Beef Broth
- 1 TBSP Heavy Cream
- Springs of Thyme
- Fresh Parsley chopped
- Salt & Pepper
Instructions
- Bring a pot of water to boil.
- Once boiling add ravioli and cook per instructions, about 3.5 minutes. Set it aside.
- While water is coming to boil, heat a medium sauté pan on medium-high heat.
- Add 1 TBSP of butter to pan and melt. Add shallots, diced Swiss chard stalks, and cook until they start to become translucent. Add garlic and cook an additional 1-2 minutes. Do not brown.
- Add white wine and allow to reduce by half.
- Add rainbow chard and thyme, mix until chard starts to wilt. Add Beef Broth.
- Add in heavy cream and mix until evenly combined. Season with salt & pepper.
- When ready, add ravioli to the pan and coat with sauce.
- Plate and top with fresh parsley.
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