Recipes

HALF-MOON RAVIOLI & VEAL STEW
  • Ingredients
  • 1 full load pasta dough made into spinach and cheese half moon ravioli (see recipe page 144)
  • 2 to 3 tablespoons olive oil or vegetable oil
  • 2 pounds boneless veal shoulder
  • 1 large onion, finely chopped
  • 12 cloves garlic, halved
  • 1-1/2 pounds pear-shaped (Roma-type) tomatoes, peeled, seeded, and chopped
  • 1 cup tomato juice
  • 1/2 cup dry white wine
  • 1/3 cup small ripe olives
  • 1 or 2 small dried hot red chilies
  • Salt and pepper
Directions
  1. Cut veal into 1-1/2 inch cubes
  2. Heat 2 tablespoons oil in a heavy 3 to 4 quart pan over medium-high heat
  3. Add part of the veal and brown on all sides; remove meat from pan as it is browned
  4. Repeat to brown remaining veal
  5. Set aside
  6. Add onion and more oil (if needed) to pan; cook, stirring often, until onion is soft and lightly browned (6 to 8 minutes)
  7. Stir in garlic, tomatoes, tomato juice, wine, olives, and chilies
  8. Return meat to pan
  9. Bring to a boil
  10. Then reduce heat, cover, and simmer until meat is tender about 1 hour
  11. Uncover and continue to cook, boiling gently, until sauce is thickened
  12. Shortly before stew is done, cook half-moon ravioli until al dente
  13. While ravioli are cooking, remove chilies from stew; skim and discard fat
  14. Season to taste with salt and pepper
  15. Drain ravioli well and transfer to a warm, rimmed serving platter
  16. Spoon stew over ravioli and serve.


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