| Cooking time | 3 hours, 40 minutes |
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Pro Tip: Make dough while veal is in the oven. Cover sauce & keep warm, while making ravioli.
... (Recipe available upon purchase)
Season trimmed & cubed veal well with salt & pepper, then in a mixing bowl toss with some of the flour. In a dutch oven or rondeau lined with oil & over medium-high heat, brown veal pieces (don't crowd the pan or pot, & don't cook through), then transfer veal to a plate & set aside. (Pro Tip: No dutch oven or rondeau? Use a saucepan for the stove, transfer to a baking pan for the oven.)
... (Recipe available upon purchase)
On a smooth work space, form a well with 3 cps of flour. Crack 4 eggs into the center & add the salt.
... (Recipe available upon purchase)
Divide the rested dough into quarters & on a lightly flour-dusted work surface, roll out dough into long rectangular strips, aprx 1/8" thick. Repeat this process for all four quarters of pasta dough. (Pro Tip: If using a pasta roller, run dough through the 2nd, 4th & then 6th setting, for this thickness.)
... (Recipe available upon purchase)
Portion & arrange your cooked ravioli into shallow bowls & ladle in the sauce.
... (Recipe available upon purchase)
