Ravioli stuffed with saffron veal osso buco and Pecorino sauce - Tastet

Ingredients

• 4 pieces of veal osso buco (shanks)
• 3 pinches of Italian parsley
• 4 tbsp. olive oil
• 100 g pecorino cheese
• 250 g ricotta cheese
• 1 pinch of peperoncino
• Mirepoix (1/2 carrot, 1 celery stalk, ½ onion)
• Pinch of salt
• 500 ml crushed tomato
• 1 cup of red wine
• 2 tbsp. butter
• 5 eggs
• 2 tbsp. olive oil
• 500g all-purpose flour
• ½ tsp. saffron