Primo 116's Owner and Chef Steve Gellas made Deconstructed Ravioli for us.
Ingredients:2 lbs ground veal
3 carrots diced to 1/4 inch
1 large onion diced to 1/4 inch
2 stalks of celery diced to 1/4 inch
1 small cans of tomato paste
2 cups dry white wine
2 cups chicken stock
1 cups milk
2 tbs fresh chopped thyme
salt and pepper to taste
1 pint bechamel sauce
12 x 12 pasta sheet cut into 4" squares
1 cup grated romano cheese
olive oil for sauteeing
chopped parsley to garnish
Directions:Brown veal in large saute pan. Remove veal and add the mirepoix (carrots, onions, celery) and cook until soft. Add tomato paste and continue cooking until caramelized. Add wine, chicken stock, milk and chopped thyme and bring to a simmer. Add veal and cook on low heat for 3 to 4 hours until mixture is almost dry.
Fry pasta squares and set aside.
Top pasta squares with veal mixture, bechemel and grated cheese. Finish with chopped parsley garnish and serve.