Spiced Veal Cheek Ravioli With Orange Butter Sauce
Ingredients
- 2 lb Veal cheeks, trimmed
- 1 cup (240 ml) Florida orange juice
- 1 cup (240 ml) Florida tangerine juice
- 2 cups (480 ml) Red wine
- ¼ cup (60 ml) Red wine vinegar
- ½ cup Carrot, 1” diced
- ½ cup Onion, 1” diced
- ½ cup Celery, 1” diced
- 1 each Bay leaf
- 1 Tbsp Thyme, fresh, chopped
- 1/3 tsp Cloves, ground
- ¼ tsp Cinnamon, ground
- 1/3 tsp Allspice, ground
- 1/3 tsp Nutmeg, ground
- 1 tsp Florida orange zest, chopped
- 1 Tbsp Rosemary, fresh, chopped
- ¼ cup Parmesan cheese, grated
Ravioli:
- 1 lb Prepared Pasta dough
- 3 each Eggs
- 1 cup Flour
Orange Butter Sauce:
- 1 cup (240 ml) Florida orange juice
- ½ cup (120 ml) Braising liquid (reserved, see steps 1 and 2)
- 3 Tbsp Butter
Preparation
Place veal cheeks in ovenproof casserole dish with lid. Combine Florida orange and tangerine juices, red wine, red wine vinegar, carrot, onion, celery, bay leaf, thyme, cloves, cinnamon, allspice and nutmeg and pour over veal cheeks.
Cover and cook in a 325°F oven for 3 hours, until veal cheeks are fork tender.
Remove cheeks from braising liquid and reserve. Strain braising liquid and discard vegetables.
Bring braising liquid to simmer and reduce volume by 2/3. Reserve ½ cup braising liquid on the side.
To prepare filling: Pull meat apart into small pieces. Pour all but reserved ½ cup of braising liquid over veal cheek meat.
Add Florida orange zest, rosemary and Parmesan cheese. Mix well and chill until firm.
To prepare Ravioli: Roll out pasta dough into sheets. Cut into 3” squares.
Place small spoon of filling in center of each square.
Brush edges with egg wash and fold over, pressing tightly to seal. Place on flat tray dusted with flour and cover tightly until ready to cook.
Bring large pot of salted water to boil. Poach raviolis for 4-5 minutes, depending on thickness of pasta dough.
While Raviolis are cooking, prepare Orange Butter Sauce: Combine Florida orange juice and reserved braising liquid in medium saucepot and bring to simmer.
Reduce volume by 2/3 and stir in butter until melted.
To serve, remove Raviolis from water and drain well. Toss with Orange Butter Sauce and place on plate. Top with grated Parmesan cheese
