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Ravioli rossi with veal and sage
 
 
2 ServingsPTM15 min

Ravioli rossi with veal and sage


A tasty Italian recipe. The main course contains the following ingredients: meat, pine nuts, veal oysters (at room temperature), butter, olive oil, dried sage (or 1 tbsp chopped fresh sage), garlic (in slices), balsamic vinegar, Marsala (slijter), ravioli rossi (pasta and 250 g).

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Directions

  1. In the pan, bring plenty of water to the boil with a little salt.
  2. Roast pine nuts golden brown in dry frying pan.
  3. Rub veal oysters with pepper.
  4. Heat butter and oil in deep frying pan and veal oysters in 5 min.
  5. Brown and rosé inside.
  6. Place meat on plate, sprinkle with salt and keep warm under aluminum foil.
  7. Sow the sage and garlic through shortening and gently bake for 1-2 minutes.
  8. Stir in the balsamic vinegar and evaporate quickly.
  9. Add Marsala and reduce slightly on a high heat to lightly gravy.
  10. Cook Ravioli according to instructions.
  11. Carefully drain and create through sage gravy.
  12. Divide Ravioli over two plates and sprinkle with pine nuts.
  13. Place veal oysters next to it.
  14. Tasty with rucola salad with artichoke hearts..


Nutrition

705Calories
Sodium0% DV1.560mg
Fat54% DV35g
Protein76% DV38g
Carbs16% DV47g
Fiber56% DV14g

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