Pork and Veal Ravioli with Burnt Butter Sauce
Create delicious ravioli filled with a savory pork, veal, and nut mixture, served in a buttery herb sauce—perfect comfort food!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Pork and veal ravioli
- 1 tablespoon olive oil
- 1 shallot (25g), chopped finely
- 1 clove garlic, crushed
- 60 grams prosciutto, chopped finely
- 125 grams minced pork
- 125 grams minced veal
- 1/3 cup (80ml) dry white wine
- 1/3 cup (80ml) chicken stock
- 2 tablespoons roasted pine nuts, chopped coarsely
- 1 tablespoon finely chopped fresh marjoram leaves
- 2 egg yolks
- 1 egg, beaten lightly
- 8 fresh pasta sheets (375g)
- Burnt butter sauce
- 90 grams butter, chopped coarsely
- 12 fresh sage leaves
- 1 tablespoon fresh marjoram leaves
- 2 tablespoons lemon juice
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