Osso Buco Ravioli

Cut: , | Servings: 3 dozen ravioli

Create your own restaurant style ravioli at home with the wonderful osso buco flavour of veal in the centre and a light cream sauce to coat them. 

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1 tbsp (15 mL) extra virgin olive oil
2 veal shanks (about 1 1/2 lb/750 g)
1/4 tsp (1 mL) salt and pepper
1 small onion, chopped
1 small carrot, chopped
2 cloves garlic, minced
1/2 cup (125 mL) chopped canned or fresh tomatoes
1/2 cup (125 mL) dry white wine
1/2 tsp (2 mL) dried basil
1/2 cup (125 mL) shredded Asiago cheese
Homemade pasta dough (see recipe), rolled for ravioli

Cream Pan Sauce:
1/4 cup (60 mL) butter
3 tbsp (45 mL) dry sherry or cognac
cup (250 mL) 35% whipping cream 
2 tbsp (30 mL) chopped fresh parsley or basil
Pinch each salt and pepper
2 cups (500 mL) baby arugula



In a saucepan, heat oil over medium high heat. Brown veal shanks on both sides. Remove to plate; sprinkle with salt and pepper. Reduce heat to medium. Add onion, carrot and garlic to saucepan; cook for about 6 minutes or until tender. Stir in tomatoes, wine and basil. Return shanks and bring to a boil. Reduce heat to low; cover tightly and simmer for about 1 1/2 hours or until veal is tender. Let cool slightly. 

Using 2 forks or silicone gloves, pull apart meat from the bones and shred the meat finely mixing it up with the sauce ingredients and bone marrow. Stir in Asiago.  

Lightly score squares on each sheet of pasta dough. Using 1 tbsp (15 mL) of the filling place in centre of each square. Brush edges of each square. Top with another sheet of pasta dough. Gently push dough around filling to let air escape and sealing around edges. Continue with remaining dough. 

Using pastry cutter or large knife, cut each square around score lines. Place on floured tea towel on large baking sheet. Continue with remaining dough and filling. Let ravioli air dry for about 4 hours, turning occasionally until firm. (Make-ahead: Can be frozen until firm, place in freezer bag and frozen for up to 1 month.) 

Alternatively, place pasta in ravioli form. Place a 1 tbsp (15 mL) of the veal mixture into centre of each ravioli. Brush edges with water and top with another layer of pasta. Push down around filling to seal. Remove from form and cut into individual ravioil; place on parchment paper lined baking sheet. Repeat with remaining pasta and filling. (Make ahead: Ravioli can be frozen at this point in single layer. Once frozen remove from baking sheet and store in airtight container or resealable bag for up to 2 months.) 

Cream Pan Sauce: In a skillet, melt butter over medium heat until bubbly. Add cognac, if using and let cook for 30 seconds. Pour in cream and bring to a boil. Add parsley, salt and pepper; simmer for 2 minutes or until slightly thickened. Keep warm. 

In a large pot of water, boil ravioli for about 3 minutes or until they float to the top. Using slotted spoon scoop out into shallow bowls and spoon sauce over top. Top with arugula to serve. 

Tip: If you do not want to make your own pasta dough for this recipe you can substitute 1 1/2 pkgs (454 g each) round perogy/dumpling wrappers. 

If boiling frozen ravioli add about 2 minutes to cooking time.  

Homemade Pasta Dough
Recipe from Emily Richards’ Per La Famiglia cookbook

1 1/2 cups (375 mL) all-purpose flour (approx)
3 eggs
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) extra-virgin olive oil

Mound flour on counter or in a large bowl. Make well in centre. In a small bowl, whisk together eggs, salt and oil. Pour into well of flour. Begin mixing with fork, incorporating small amounts of flour at a time until soft dough forms. Turn out onto floured surface. 

Knead dough for about 5 minutes adding more flour if necessary until firm, smooth dough forms. Cover with tea towel and let rest for about 15 minutes. 

Cut dough into 4 equal pieces. Using pasta machine, roll one piece at a time through first setting twice. Continue through settings until smooth, thin pasta piece is formed. Lay flat on floured surface; let dry for about 15 to 30 minutes. Continue with remaining dough.