Veal and Portabella Ravioli with Bordelaise
Bordelaise is a classic French sauce from the Bordeaux region of France. The recipe is traditionally made with bone marrow, but to keep the dish on the leaner side our recipe utilizes veal stew meat instead.
Ingredients
- 20 ravioli
- 1 Tbsp butter
- 1 ea medium shallot (minced)
- 1 ea sprig fresh thyme
- 1 lb veal loin
- 1 ea fresh bay leaf
- 4 oz veal demi- glace
- 2 cups Bordeaux wine
- 1 cup veal stock
- TT salt and pepper
- TT Parmigiano Reggiano
Directions
Sauté shallots and herbs in butter, then deglaze with wine and reduce by 2/3. Sear veal loin then add veal stock, and demi-glace. Braise meat on low for 3 hours. Remove veal strain juices and return sauce to a pan. Reduce juices until syrupy, adjust seasoning and thicken with cold butter if necessary. Blanch ravioli, strain and toss in the bordelaise sauce until well coated. Serve with fresh thyme, bay leaves and Parmigiano Reggiano.
