17 Mar

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:

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook ravioloni following packet directions or until tender. Drain.
  5. 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.

[Source] Click here

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