House Made Veal Ravioli

with Baby Tomato Compote & Heirloom Guajillo Broth

                           ~ Serves 6 ~

• Sauté veal with onions and garlic over medium heat until fully cooked.  Stir in mascarpone and sage.  Remove from heat and cool in refrigerator.

• Roll out 2 thin sheets of dough onto floured surface.  On first sheet of dough, spoon small amounts of filling, evenly spaced, approximately

2” between each mound.

• Brush exposed areas with water.  Gently place second sheet of dough on top.  Press firmly around each mound to seal dough.  Cut between with knife or pastry wheel.

• Add ravioli to slightly boiling salted water.  Cook approximately 2 minutes or until ravioli floats.

Baby Tomato Compote

6 roma tomatoes                                1 clove garlic

one-fourth cup olive oil                3 sprigs thyme

salt & pepper to taste

• Slice ends off tomatoes and cut in half.  Place halves on sheet tray and drizzle with oil.

• Thinly slice garlic clove and place one slice on each tomato half.  Spread sprigs of thyme evenly over tomatoes.  Salt and pepper to taste.

• Bake tomatoes in 200^o oven for 4 hours.

Guajillo Broth

1 large guajillo squash

1 lb butter

3 oz thyme

• Cut top off of squash and reserve.  Place butter and thyme in squash, replace top and wrap in foil. 

• Bake in 350^o oven until soft, approximately 1 hour. 

• Remove liquid from squash and reserve.  Dice squash and place in blender.  Add reserved liquid and puree until desired consistency.  Salt and pepper to taste.

• Place ravioli in center of plate, drizzle guajillo broth around edges of ravioli, add a pinch of  tomato compote to center of dish.  Garnish with chives if desired.

©Tarbell’s 1999

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