California Raisin and Veal Pockets with California Raisin Demi-glaze

Pasta pockets filled with veal served with a raisin butter sauce.




    • 5 pounds ground veal, cooked and cooled
    • 2 cups veal demi-glaze
    • 1 cup goat cheese
    • 1 container ricotta cheese
    • 2 cups California raisins
    • 3 eggs
    • Salt and pepper; to taste
    • 5 pounds prepared ravioli dough
    • Egg wash


    • 1 1/2 cups butter
    • 1 1/2 cups California raisins
    • 6 cups fresh arugula
    • chopped fresh sage
    • Salt and pepper; to taste


    Combine veal, demi-glaze, cheeses, raisins, eggs and seasonings; mix well. Cover and chill several hours or overnight.Then, divide ravioli into 4 balls. On lightly floured surface, roll each ball to 1/4-inch thick. Divide filling into 1/2-ounce portions with No. 60 scoop or tablespoon and shape into balls. Arrange evenly on two sheets of dough in rows about 1-inch apart. Brush dough between scoops with egg wash. Top with second sheets of dough, pressing out air pockets and shaping over filling. Cut between fillings with ravioli cutter or knife to make squares or rounds. Heat salted water to boiling. Working in small batches, drop raviolis into simmering water and cook until done. Drain and set aside.For each serving, in pan over medium heat, brown 2 tablespoons butter. When butter is almost brown, add 2 tablespoons rasins, 1/2 cup arugula, 6 cooked raviolis, chopped fresh sage and seasonings, to taste. Heat and toss. Serve hot.

    Nutrition Facts Per Serving

    Calories 510 (42% from fat); Total Fat 24g (sat 13g, mono 7g, poly 2g, trans 0g ); Cholesterol 195mg; Protein 33g; Carbohydrate 41g; (Dietary Fiber 3g; Sugars 16g; ); Iron 3mg; Sodium 310mg; Calcium 85mg; Potassium 556mg

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