Serves 6 (makes about 4 dozen ravioli)
INGREDIENTS
- 1 cup diced leftover braised osso buco
- ½ cup smashed vegetables from Osso Buco braising liquid
- 2 tablespoons or more leftover osso buco sauce
- ¼ cup freshly grated Parmigiano-Reggiano, plus more for serving
- Salt and freshly ground black pepper
- ½ pound fresh pasta dough (homemade or store-bought), rolled into 18-inch-long sheets
- 8 tablespoons (1 stick) butter
- ¼ cup fresh sage leaves, cut crosswise into thin strips
INSTRUCTIONS
- Place the meat in a food processor and pulse until finely chopped. Combine with the vegetables in a medium bowl. Stir in the sauce and cheese. The mixture should be moist but not wet. Add more sauce if needed. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes, or as long as overnight.
- Trim the pasta sheets to 3 inches wide. Mound teaspoons of the filling about ½ inch from the long side down one side of the pasta strip at about 1-inch intervals. Moisten the edge of the filled side of the pasta with a tiny bit of water, fold the unfilled side of the pasta over the filling, and press well all around the filling to seal, pressing out any air. Cut between the mounds of filling with a knife or ravioli cutting wheel. Put the ravioli on a floured baking sheet. Repeat with the remaining strips and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli until al dente, 3 to 5 minutes.
- Meanwhile, heat the butter in a large skillet over medium heat until it begins to brown and smell nutty, about 5 minutes. Add the sage and cook, stirring, for 30 seconds, taking care not to burn the butter. Add the cooked ravioli and toss until well coated with the butter. Spoon onto warm plates and pass more cheese at the table.
COOK’S NOTE:
- You can also serve the ravioli with Gary’s Heirloom Tomato Sauce.
- You can also serve these ravioli with leftover sauce from the osso buco.
