This is a super easy gourmet Italian dinner using prepared fresh ravioli, and prepared veal demi.
Just because I can make fresh ravioli and veal demi from scratch doesn’t mean I have to, and neither do you. It would literally take all day.
Rana Beef Short Rib Ravioli is an excellent choice.
They use a filling of slow-cooked braised beef short rib that is cooked in a beef demi-glace. The filling also contains mascarpone, fontina, and Gouda, giving it richness and a little creaminess. This is fresh, not frozen, found in the refrigerated section.
This ravioli paired with a deeply savory veal reduction, nutty brown butter, and crisp seasoned breadcrumbs turns into a killer dish. The combination is all about contrast: tender, beefy ravioli, an intensely concentrated sauce, fragrant brown butter, and a crunchy finish. It comes together quickly, but the finished plate feels far more elaborate than the effort involved.
As for the veal reduction, I have only found one that is of elevated restaurant-quality. It is not cheap, but it is totally worth it. It comes from New Zealand, and the only retailer in the U.S. that has it is Kai Gourmet.
I’m letting you in on one of my best kept secrets here.
The GreenMount Foods Veal/Beef Demi Glace, as of this writing, is $22/lb. It comes in a two pound bag, so  it is a $44 purchase*. The way I use it, this gives you enough for eight recipes throughout the year or season. The two pound bag is really a portion for restaurants to use. Here’s the trick.
It comes frozen. Defrost it half way in the refrigerator. Since it is half frozen, plus it is quite gelatinous – it will hold together while you cut it into 1½” strips. Then put each strip, which will be about a ½ cup portion each when needed, into freezer bags. Just pull them out of the freezer when needed.
*The veal demi is $44, plus shipping. Since it is frozen food, it needs to ship overnight. The cost depends on your location. However, if you buy enough products you can qualify for free shipping. Kai Gourmet has tons of high quality food, including sushi grade seafood, caviar, specialty meats and more.
I use it in the Pollo Salteado Recipe, plus other future recipes that I just haven’t publish yet.
Beef Short Rib Ravioli with Brown Butter, Veal Reduction & Seasoned Breadcrumbs
Ingredients
Ravioli
- 1 pound fresh beef short rib ravioli Two 8 oz packs of Rana Beef Short Rib Ravioli is an excellent choice
- Salt for the pasta water
Brown Butter
- 6 tablespoons unsalted butter
- 1 teaspoon lemon juice
Veal Reduction
- ½ cup prepared veal reduction warmed
Seasoned Breadcrumbs
- ½ cup panko breadcrumbs
- 1 tablespoon butter or olive oil
- 1 tablespoon finely grated Parmigiano-Reggiano
- 1 tablespoon minced parsley
- Pinch of salt
To Finish
- Parmigiano-Reggiano
- Cracked black pepper
- Chives or parsley optional
- Squeeze of lemon
Instructions
- Toast the breadcrumbs: Melt the butter in a skillet over medium heat. Add the panko and toast until golden and crisp. Stir in the Parmesan, parsley, and a pinch of salt. Set aside. They should stay dry and crunchy.
- Cook the ravioli: Bring a large pot of well-salted water to a boil. Cook the ravioli until they float and are tender, usually 4-5 minutes. Reserve ½ cup of the pasta water, then drain.
- Make the brown butter: Melt the butter in a large sauté pan over medium heat. Cook until the butter foams, then the milk solids turn deep golden brown and smell nutty. Remove from heat and stir in the lemon juice.
- Toss the ravioli: Add the drained ravioli to the brown butter. Add 2-3 tablespoons of the reserved pasta water, and the ½ cup of veal reduction. Toss gently over medium-low heat for 30-45 seconds until the ravioli are glossy and coated.
- Plate: Place the ravioli in a wide bowl. Spoon a little of the brown butter / veal demi over them. Sprinkle the seasoned breadcrumbs over the top. Finish with a squeeze of lemon, Parmigiano-Reggiano, cracked black pepper, and chives or parsley.
Notes
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