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–+ servings

GOLD RECIPE - Veal Osso Buco Ravioli with a White Wine Demi Sauce

Milanese-style Veal Osso Buco. Taking the work out of it, but the taste is divine. Sku# 46005
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Course Dinner, Main Course, main dish
Cuisine American
Servings 2 servings

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
  • Sprigs of Thyme
  • Fresh Parsley chopped
  • Salt & Pepper

Instructions
 

  • Bring a pot of water to a 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.
Keyword 46005, Gold Recipe, Osso Buco, Veal
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