Veal Scaloppini with Raisin-Ricotta Ravioli and Marinated Vegetables and Raisins

Fill ravioli with raisins and ricotta. Then, serve with scaloppini for a gourmet dinner.



    Marsala Sauce

    • 1/4 cup (2 ounces) diced butter
    • 1 tablespoon minced shallots
    • 1/2 cup (4 ounces) Marsala wine
    • 1 cup veal stock
    • Salt and pepper; to taste
    • Minced thyme; to taste


    • 4 cups (1 pound) sifted all-purpose flour
    • Pinch of salt
    • 4 eggs, beaten
    • 2 tablespoons (1 ounce) water
    • 3 1/2 tablespoons (1 1/2 ounces) vegetable oil
    • 1 egg yolk

    Ricotta-Raisin Filling

    • 1 tablespoon minced shallots
    • 1/4 cup (2 ounces) butter
    • 2 tablespoons chopped California raisins
    • 1/4 cup (2 ounces) Marsala wine
    • 1 cup (8 ounces) ricotta cheese
    • 1 teaspoon honey
    • 1 teaspoon dried sage leaves, crushed
    • Salt and pepper; to taste

    Portabella Mushrooms

    • 4 portabella mushrooms (about 3 ounces each)
    • Salt and pepper; to taste
    • 1 1/3 cups (10 ounces) olive oil
    • 1 sprig thyme
    • 1 clove garlic, sliced

    Roasted Peppers

    • 10 ounce fresh red peppers, stems and seeds removed
    • 10 ounce fresh orange-colored pepper
    • olive oil
    • 5 ounce red onion, peeled and sliced
    • 1 clove garlic, minced
    • Salt and pepper; to taste

    Marinated Arugula

    • 1/4 cup (2 ounces) balsamic vinegar
    • 2 tablespoons (1 ounce) olive oil
    • 1 1/2 cups California raisins
    • 2 tablespoons roasted pine nuts
    • Salt and pepper; to taste
    • 1 teaspoon honey
    • 2 ounce arugula

    Veal Scaloppini

    • 8 piece veal scaloppini (about 2 pounds)
    • Fresh ground black pepper; to taste
    • 4 slice Parma ham (1 ounce each slice)
    • 2 tablespoons (1 ounce) vegetable oil


    Marsala Sauce

    Melt butter in saucepan and add shallots. Sauté until light brown. Stir in wine; cook and reduce. Add veal stock and reduce again before seasoning with salt, pepper and thyme. Set aside.


    Measure flour and salt onto lightly floured board; mix together and shape into mound. Make a well in center and fill with eggs, water and oil. Mix and knead all ingredients together and shape into ball. Wrap securely in plastic wrap and chill for at least 1 hour.

    Raisin-Ricotta Filling

    Sauté shallots in butter; add raisins and wine. Reduce and chill; then, mix in ricotta, honey, sage, salt and pepper. Set aside.Divide and roll dough into 2 thin sheets. Place one sheet of dough on top of base of ravioli maker and mound 1/2 teaspoon filling in section, each spaced 1-inch apart. Brush dough with egg wash between mounds. Cover with remaining pasta sheet, taking care to cover each mound so that no air is trapped. With side of your hand, press firmly to seal. Use sharp knife or ravioli cutter to cut into squares or rectangles, checking to be sure that each piece is well sealed to form individual raviolis.Bring water to boil in large saucepan; add salt and oil. Cook small batches of ravioli for 3-1/2 minutes each. Remove to ice water bath and chill. Drain on dry towel.

    Portabella Mushroom

    Season mushrooms with salt and pepper; arrange in shallow baking pan. Drizzle with olive oil; add thyme and garlic. Cover pan with foil and bake for 20 minutes at 350°F. With slotted spoon, remove mushrooms to dry pan. Keep warm. Reserve oil for later use.

    Roasted Peppers

    Rub peppers with olive oil and arrange on baking pan. Bake for 15 minutes at 350°F. Transfer peppers to bowl. Cover bowl with plastic wrap and sweat for 3 to 5 minutes. Remove skin and cut peppers into 1/2-inch strips; turn into sautépan. Pour oil from mushrooms over peppers and sauté along with red onion, garlic and mushrooms. Season with salt and pepper.

    Marinated Arugula

    In small bowl, mix balsamic vinegar with oil. Add raisins and pine nuts, season with salt, pepper and honey. Toss with arugula.

    Veal Scaloppini

    Season scaloppini with black pepper and wrap each with one half slice of Parma ham. In sautépan, sear in hot oil until brown. Remove and keep warm.

    To Serve

    Melt some butter in pan; sauté raviolis on both sides; season with salt, pepper and sage. Divide and arrange on 16 individual serving plates. Slice scaloppini and arrange along side; drizzle with Marsala sauce. Add portion of vegetables and marinated arugula. Serve.

    Nutrition Facts Per Serving

    Calories 630 (54% from fat); Total Fat 38g (sat 11g, mono 21g, poly 4g, trans 0g ); Cholesterol 150mg; Protein 28g; Carbohydrate 42g; (Dietary Fiber 4g; Sugars 16g; ); Iron 3mg; Sodium 320mg; Calcium 98mg; Potassium 559mg

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