Veal & olive meatballs with potato ravioloni
Recipe by Jane Charlton,
Photography by John Paul Urizar,

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients (serves 4):
* 3 tbs olive oil
* 1 400g can Italian diced tomatoes
* 1 garlic clove, crushed
* 1/3 cup loosely packed finely shredded fresh basil
* 500g veal mince
* 60g (1/4 cup) black kalamata olives, pitted, chopped
* 1egg, lightly whisked
* 1 tsp dried oregano leaves
* 55g fontina cheese, cut into 12 cubes
* 1 360g pkt roast potato, bacon & rosemary ravioloni (Latina brand)
* 12 whole basil leaves, to garnish
Method:
- Heat 1 tbs of the oil in a medium saucepan over medium heat. Add the tomato and garlic, and simmer, stirring, for 8-10 minutes or until the sauce thickens slightly. Remove from heat and stir in the basil.
- Meanwhile, combine the veal, olives, egg and oregano in a large bowl. Divide the veal mixture into 12 equal portions and shape each into a ball. Make a hole in the centre with your finger and fill with a cube of cheese. Re-shape veal mixture to enclose the cheese and form a ball.
- Heat remaining oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook, turning every 1-2 minutes, for 7-8 minutes or until browned and cooked through.
- Meanwhile, cook ravioloni following packet directions or until tender. Drain.
- To serve, spoon ravioloni onto serving plates. Top with meatballs and drizzle with tomato and basil sauce. Garnish with the basil leaves
Notes & tips:
leftovers: Use the oregano leaves mixed with breadcrumbs to make crumbed veal schnitzels.
Serve fontina cheese melted on Italian bread.
Use the basil leaves in pesto sauce or Thai curries.